Welcome, dessert lovers! Today, we have a mouthwatering treat that combines the irresistible crunch of Butterfinger candy bars with gooey caramel sauce—say hello to Butterfinger Caramel Crunch Mini Pies! Whether you’re hosting a party, craving a sweet treat, or simply in the mood to indulge, these mini pies will steal the show. The perfect balance of caramel sweetness, chocolate drizzle, and Butterfinger crunch creates an unforgettable dessert experience. Let’s dive into this simple yet decadent recipe!
Introduction
Butterfinger Caramel Crunch Mini Pies are the ultimate dessert for candy bar lovers. These mini pies combine the crispy, peanut-buttery goodness of Butterfinger with rich caramel, smooth whipped cream, and a buttery graham cracker crust. Each bite is a perfect blend of textures and flavors—sweet, crunchy, and creamy all at once. If you’re a fan of candy bars and love easy-to-make, no-fuss desserts, this is the recipe for you.
What makes this recipe special is the use of mini tart pans, which makes serving a breeze and adds a fun, individual touch to dessert time. These pies are an excellent choice for parties, gatherings, or even an afternoon treat. Plus, their small size means you can enjoy just the right amount of indulgence!
Ingredients for Butterfinger Caramel Crunch Mini Pies
Here’s everything you need to make these decadent mini pies:
- 1 ½ cups graham cracker crumbs – for the classic buttery crust
- 6 tablespoons unsalted butter, melted – to bind the crumbs together
- ½ cup granulated sugar – adds sweetness to the crust
- 1 cup caramel sauce – the gooey layer that pairs perfectly with the Butterfinger crunch
- 1 cup crushed Butterfinger candy bars – the star of the show, adding texture and flavor
- 1 cup heavy cream – for making the whipped cream topping
- 1 tablespoon powdered sugar – sweetens the whipped cream
- 1 teaspoon vanilla extract – enhances the flavor of the whipped cream
- 1 cup dark chocolate chips – for drizzling over the top
- ½ cup chopped Butterfinger candy bars – for garnish, adding an extra layer of crunch
How to Make Butterfinger Caramel Crunch Mini Pies – Step by Step
Here’s a step-by-step guide on how to make Butterfinger Caramel Crunch Mini Pies:
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and ½ cup granulated sugar. Stir until the mixture resembles wet sand.
Step 2: Press and Bake the Crust
Evenly press the crumb mixture into the bottoms and up the sides of mini tart pans to form the crust. Bake for 10 minutes or until the crust is golden and firm. Let the crust cool completely before adding the fillings.
Step 3: Add the Caramel and Butterfinger Layers
Once the crusts have cooled, spoon a generous layer of caramel sauce (about 1-2 tablespoons) over each crust. Then, sprinkle a layer of crushed Butterfinger candy bars over the caramel.
Step 4: Make the Whipped Cream Topping
In a large mixing bowl, beat 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Use a piping bag or spoon to top each pie with the whipped cream.
Step 5: Drizzle with Melted Chocolate
Melt 1 cup of dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth. Drizzle the melted chocolate over the whipped cream-topped pies.
Step 6: Garnish and Chill
For the final touch, sprinkle chopped Butterfinger candy bars over the top of each mini pie. Chill the pies in the refrigerator for at least 1 hour before serving.
Helpful Tips for Butterfinger Caramel Crunch Mini Pies
Here are some helpful tips to ensure your Butterfinger Caramel Crunch Mini Pies come out perfect:
- Crust Tip: Make sure to press the crust mixture firmly into the tart pans. This will help prevent the crust from crumbling when you remove the pies.
- Whipped Cream Tip: Keep your mixing bowl and beaters cold before whipping the cream. This helps the cream whip up faster and hold its shape longer.
- Chocolate Drizzle Tip: For an even drizzle, transfer the melted chocolate into a piping bag or a ziplock bag with a tiny hole cut in the corner. This gives you better control over the drizzle.
Cooking Tips for the Best Butterfinger Caramel Crunch Mini Pies
- Use high-quality chocolate for the drizzle. Dark chocolate complements the sweetness of the caramel and Butterfinger, balancing the flavors perfectly.
- Crush the Butterfinger bars coarsely to maintain some larger chunks for added texture.
- If you’re in a rush, you can use store-bought whipped cream, but homemade whipped cream tastes fresher and has a better texture.
Serving Suggestions for Butterfinger Caramel Crunch Mini Pies
These Butterfinger Caramel Crunch Mini Pies are perfect on their own, but here are a few serving suggestions:
- Pair with coffee or a caramel latte for an indulgent afternoon treat.
- Serve alongside a scoop of vanilla ice cream or whipped cream for an extra creamy experience.
- Garnish with a sprig of mint or a drizzle of caramel sauce for a beautiful presentation.
Nutritional Information for Butterfinger Caramel Crunch Mini Pies
Indulging in a Butterfinger Caramel Crunch Mini Pie doesn’t mean you have to skip out on nutritional information. Here’s a breakdown of the nutrients in each serving:
Nutritional Information (per serving)
- Calories: 420
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 60mg
- Sodium: 190mg
- Carbohydrates: 48g
- Sugars: 30g
- Protein: 4g
- Fiber: 2g
Storage and Leftovers for Butterfinger Caramel Crunch Mini Pies
To store leftover Butterfinger Caramel Crunch Mini Pies, place them in an airtight container and refrigerate for up to 3 days. If you prefer a firmer texture, you can store them in the freezer for up to a month.
When ready to serve, thaw the pies in the refrigerator for a few hours or overnight. You can also refresh them by adding an extra drizzle of chocolate or a sprinkle of Butterfinger pieces before serving.
4 Frequently Asked Questions (FAQs) for Butterfinger Caramel Crunch Mini Pies
Q1: Can I use a different type of candy bar for this recipe?
Yes! If you’re not a fan of Butterfinger, feel free to swap it out for another candy bar like Snickers, Milky Way, or Twix. Each one will bring its own unique flavor and texture to the mini pies.
Q2: Can I make these mini pies in advance?
Absolutely! These pies can be made a day ahead and stored in the refrigerator. Just wait to add the whipped cream and chocolate drizzle until right before serving for the freshest taste.
Q3: Can I use a different type of crust for these pies?
Yes, you can substitute the graham cracker crust with a chocolate cookie crust or even a buttery shortbread crust. The possibilities are endless, and each crust will add its own delicious flavor.
Q4: Can I make this recipe gluten-free?
Yes, simply use gluten-free graham crackers for the crust, and double-check that your candy bars and caramel sauce are gluten-free.
Related Recipes for Butterfinger Caramel Crunch Mini Pie Lovers
If you loved these Butterfinger Caramel Crunch Mini Pies, be sure to check out these similar recipes for more indulgent treats:
Conclusion
These Butterfinger Caramel Crunch Mini Pies are a dream come true for any dessert lover, especially those with a sweet tooth for candy bars. Their rich layers of caramel, Butterfinger, and whipped cream, all nestled in a buttery graham cracker crust, make them the perfect treat for any occasion. Whether you’re sharing them with friends or indulging on your own, they’re sure to become a go-to dessert in your recipe collection.
We’d love to hear from you! Have you made these mini pies? Do you have any fun twists or additions to the recipe? Let us know in the comments below, and don’t forget to share your creations on social media.
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Butterfinger Caramel Crunch Mini Pies – Easy Recipe
Description
Welcome, dessert lovers! Today, we have a mouthwatering treat that combines the irresistible crunch of Butterfinger candy bars with gooey caramel sauce—say hello to Butterfinger Caramel Crunch Mini Pies! Whether you’re hosting a party, craving a sweet treat, or simply in the mood to indulge, these mini pies will steal the show. The perfect balance of caramel sweetness, chocolate drizzle, and Butterfinger crunch creates an unforgettable dessert experience. Let’s dive into this simple yet decadent recipe!
Ingredients
- 1 ½ cups graham cracker crumbs – for the classic buttery crust
- 6 tablespoons unsalted butter, melted – to bind the crumbs together
- ½ cup granulated sugar – adds sweetness to the crust
- 1 cup caramel sauce – the gooey layer that pairs perfectly with the Butterfinger crunch
- 1 cup crushed Butterfinger candy bars – the star of the show, adding texture and flavor
- 1 cup heavy cream – for making the whipped cream topping
- 1 tablespoon powdered sugar – sweetens the whipped cream
- 1 teaspoon vanilla extract – enhances the flavor of the whipped cream
- 1 cup dark chocolate chips – for drizzling over the top
- ½ cup chopped Butterfinger candy bars – for garnish, adding an extra layer of crunch
Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and ½ cup granulated sugar. Stir until the mixture resembles wet sand.
Step 2: Press and Bake the Crust
Evenly press the crumb mixture into the bottoms and up the sides of mini tart pans to form the crust. Bake for 10 minutes or until the crust is golden and firm. Let the crust cool completely before adding the fillings.
Step 3: Add the Caramel and Butterfinger Layers
Once the crusts have cooled, spoon a generous layer of caramel sauce (about 1-2 tablespoons) over each crust. Then, sprinkle a layer of crushed Butterfinger candy bars over the caramel.
Step 4: Make the Whipped Cream Topping
In a large mixing bowl, beat 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Use a piping bag or spoon to top each pie with the whipped cream.
Step 5: Drizzle with Melted Chocolate
Melt 1 cup of dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth. Drizzle the melted chocolate over the whipped cream-topped pies.
Step 6: Garnish and Chill
For the final touch, sprinkle chopped Butterfinger candy bars over the top of each mini pie. Chill the pies in the refrigerator for at least 1 hour before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Crust Tip: Make sure to press the crust mixture firmly into the tart pans. This will help prevent the crust from crumbling when you remove the pies.
- Whipped Cream Tip: Keep your mixing bowl and beaters cold before whipping the cream. This helps the cream whip up faster and hold its shape longer.
- Chocolate Drizzle Tip: For an even drizzle, transfer the melted chocolate into a piping bag or a ziplock bag with a tiny hole cut in the corner. This gives you better control over the drizzle.
