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Butterfinger Caramel Crunch Mini Pies

Delightful mini pies packed with gooey caramel, rich chocolate, and crunchy Butterfinger pieces, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
For the filling
  • 1 cup chocolate chips Can substitute with dark or white chocolate.
  • 1 cup Butterfinger bars, chopped Can substitute with Twix or Reese's.
  • 1 cup caramel sauce
  • 1 cup whipped cream Use dairy-free for a vegan option.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom and sides of mini pie pans.
  4. Bake for 8-10 minutes or until lightly golden.
  5. Remove from oven and let cool.
Assembly
  1. Melt chocolate chips and pour into the cooled crusts, spreading evenly.
  2. Sprinkle chopped Butterfinger bars on top.
  3. Drizzle caramel sauce over the chocolate and Butterfinger.
  4. Top each mini pie with whipped cream.
  5. Chill in the refrigerator for at least 1 hour before serving.

Notes

These mini pies will keep well in the fridge for about 3-4 days. You can freeze them for longer storage. For best results, let them thaw in the fridge before serving, and restore whipped cream topping before enjoying. Optionally, sprinkle additional chopped Butterfinger on top for extra crunch.