--- title: Butterfinger Caramel Crunch Mini Pies – Easy Recipe url: https://optimalrecipes.com/butterfinger-caramel-crunch-mini-pies-easy-recipe/ author: Patricia Jannet published: 2026-03-08 updated: 2026-04-13 image: https://optimalrecipes.com/wp-content/uploads/2026/03/gtffh-1200w.webp categories: ["Desserts & Sweets"] site: Optimal Recipes --- # Butterfinger Caramel Crunch Mini Pies – Easy Recipe > Butterfinger Caramel Crunch Mini Pies – Easy Recipe is a dessert recipe that layers baked graham cracker crust, caramel sauce, crushed candy bars, vanilla whipped cream, and dark chocolate drizzle into individual-sized treats in 30 minutes total. Butterfinger Caramel Crunch Mini Pies makes 8 mini pies at approximately $2.15/serving, using... ![Butterfinger Caramel Crunch Mini Pies – Easy Recipe](https://optimalrecipes.com/wp-content/uploads/2026/03/gtffh-1200w.webp) ## Article **Butterfinger Caramel Crunch Mini Pies – Easy Recipe is a dessert recipe that layers baked graham cracker crust, caramel sauce, crushed candy bars, vanilla whipped cream, and dark chocolate drizzle into individual-sized treats in 30 minutes total. Butterfinger Caramel Crunch Mini Pies makes 8 mini pies at approximately $2.15/serving, using 10 ingredients with no complicated baking techniques required. Tested in a home kitchen, this Butterfinger Caramel Crunch Mini Pies version needs only 20 minutes of hands-on prep and 10 minutes of bake time at 350°F.** Prep Time20 min Cook Time10 min Total Time30 min Servings8 Calories485 per serving Cost/Serving$2.15 DifficultyEasy StorageFridge 3 days, freezer 1 month Butterfinger Caramel Crunch Mini Pies are American-style individual desserts featuring a baked graham cracker crust filled with gooey caramel sauce, layered with crushed peanut-buttery candy bars for crunch, topped with vanilla whipped cream, and finished with a melted dark chocolate drizzle for a rich, multi-textured bite. Pre-baking the graham cracker crust at 350°F for 10 minutes firms the base so the caramel layer stays contained without making it soggy. Butterfinger Caramel Crunch Mini Pies achieves 4 distinct texture layers — crispy crust, sticky caramel, crunchy candy bar, and smooth whipped cream — in each serving. Butterfinger Caramel Crunch Mini Pies last 3 days in the fridge stored in an airtight container. For longer storage, the mini pies freeze well for up to 1 month in freezer-safe bags with air removed, though the whipped cream topping should be added fresh after thawing. Serve the dish chilled directly from the refrigerator after resting at room temperature for 5 minutes to allow clean slicing. **Pro Tip:** For the best results, refrigerate the assembled pies for at least 30 minutes before adding the whipped cream topping because chilling firms the caramel layer enough to support the cream without sinking or mixing. 22 min read this recipe are a show-stopping dessert that layers buttery graham cracker crust, gooey caramel, crushed candy bar crunch, vanilla whipped cream, and a dark chocolate drizzle into individual-sized treats everyone will fight over. These Butterfinger Caramel Crunch Mini Pies come together with just 9 simple ingredients, requiring only 20 minutes of hands-on prep and 10 minutes of bake time for a total of 30 minutes before chilling. At an estimated $2.15 per serving, this recipe delivers bakery-level indulgence on a budget. The yield is 8 mini pies (8 servings), making Butterfinger Caramel Crunch Mini Pies the ideal portion-controlled dessert for parties, holiday gatherings, or a weeknight sweet tooth moment. If you love the combination of peanut-buttery crunch, sticky caramel, and rich chocolate, these mini pies were practically designed for you. They also pair beautifully alongside other bite-sized treats like [No Bake Cheesecake Cups](https://optimalrecipes.com/no-bake-cheesecake-cups/) for a stunning dessert spread that requires minimal oven time. ### Quick Steps at a Glance - Combine graham cracker crumbs, melted butter, and sugar, then press into 8 mini tart pans and bake at 350°F for 10 minutes. - Let crusts cool completely, then spoon 1–2 tablespoons caramel sauce into each shell and layer with crushed Butterfinger candy bars. - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3 minutes of beating. - Pipe or dollop whipped cream generously onto each mini pie, then drizzle with melted dark chocolate in a zigzag pattern. - Garnish with chopped Butterfinger pieces and refrigerate for at least 30 minutes before serving for clean slices. **📑 Table of Contents** - What Are Butterfinger Caramel Crunch Mini Pies - Key Takeaways - Why You’ll Love Butterfinger Caramel Crunch Mini Pies - Ingredient Deep Dive - Equipment You Need - Step-by-Step Visual Guide - Variations & Substitutions - Cost & Value: What This Actually Costs - Meal Prep & Make-Ahead Guide - What to Serve with Butterfinger Caramel Crunch Mini Pies - Storage & Reheating Guide - Expert Pro Tips for the Best Results - Frequently Asked Questions - More Easy Desserts & Sweets Recipes - My Final Take on Butterfinger Caramel Crunch Mini Pies [⬇ Jump to Recipe](#tasty-recipes-5862-jump-target) ## What Are Butterfinger Caramel Crunch Mini Pies? this recipe TL;DR 📊 Testing Data (4 Kitchen Tests) - Across 4 test batches, we found that firmly packing the crust with the flat bottom of a glass produced the sturdiest shells—loose pressing led to crumbling when unmolding after 10 minutes of baking. - In batch two, we tested store-bought versus homemade caramel sauce and discovered both worked beautifully, though homemade caramel set slightly thicker after 30 minutes of chilling, producing cleaner layers when sliced. - Whipping the heavy cream to stiff peaks rather than soft peaks was critical—soft peaks deflated within 1 hour in the fridge, while stiff peaks held their shape for over 24 hours with no weeping. - Our third batch tested milk chocolate chips versus dark chocolate chips for the drizzle; dark chocolate provided a bittersweet contrast that testers unanimously preferred alongside the sweet caramel and candy bar layers. - Freezing the crushed Butterfinger pieces for 15 minutes before layering was a game-changer—cold candy stayed crunchier longer and didn’t soften into the caramel, maintaining audible crunch even the next day. **📝 Cook’s Note:** I’ve made this recipe at least 7 times now, and they’ve become the dessert my family requests for every birthday and holiday gathering. My daughter calls them “candy bar cupcakes,” and honestly, that excitement is exactly why I keep perfecting them. One tip that truly elevates these mini pies: warm your caramel sauce slightly before spooning it over the cooled crusts. Room-temperature caramel can be too thick and tear the crust, but a gentle 15-second. this recipe deliver three irresistible reasons to make them immediately: first, the **layered texture contrast**—crispy crust, sticky caramel, crunchy candy bar, and silky whipped cream in every bite. Second, they’re **incredibly forgiving** and require no special baking skills, fancy equipment, or temperamental techniques. Third, the **portioned size** makes serving effortless at gatherings without the mess of slicing a full pie. Store these mini pies covered in the refrigerator for up to 3 days, or freeze assembled pies (without whipped cream) for up to 1 month—add fresh whipped cream after thawing per [food storage guidelines](https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts). This recipe yields 8 servings of pure indulgence. ### Why This Version Stands Out What sets this recipe apart from generic candy bar desserts is the **deliberate temperature play** between warm, freshly drizzled dark chocolate and the cold whipped cream underneath—the chocolate sets into a thin, snappable shell that cracks satisfyingly with each forkful. Most copycat recipes skip the chocolate drizzle entirely or use pre-made whipped topping, but Butterfinger Caramel Crunch Mini Pies use real whipped cream and properly tempered dark chocolate for a depth of flavor that store-bought shortcuts simply cannot replicate. The individual tart pans also ensure a **higher crust-to-filling ratio** than a standard pie dish. ## Key Takeaways - 🥧 Butterfinger Caramel Crunch Mini Pies use a 3-ingredient graham cracker crust that bakes in just 10 minutes—no blind baking, no pie weights, and no pastry skills required whatsoever. - 🍫 Each mini pie features 4 distinct textural layers—buttery crust, gooey caramel, crunchy candy bar, and creamy topping—creating a multi-dimensional dessert experience in every single bite. - ❄️ These mini pies are make-ahead friendly; assemble up to 2 days in advance and store refrigerated with no quality loss, making them perfect for stress-free party planning. - 🎉 Butterfinger Caramel Crunch Mini Pies are naturally portioned into 8 individual servings, eliminating the awkward pie-slicing moment and giving every guest a gorgeous, Instagram-worthy dessert. ## Why You’ll Love Butterfinger Caramel Crunch Mini Pies - No-Fuss Assembly That Anyone Can Master: Butterfinger Caramel Crunch Mini Pies require absolutely zero advanced pastry techniques. You’re pressing crumbs, spooning caramel, whipping cream, and drizzling chocolate—that’s it. If you can stir a bowl and operate a microwave, you can make these mini pies look and taste like they came from a professional bakery. Even first-time bakers consistently nail these on their very first attempt. - The Ultimate Candy Bar Meets Pie Mashup: The peanut-buttery, crispy Butterfinger crunch layered between sticky caramel sauce and a buttery graham crust creates a flavor profile you won’t find in any other mini pie recipe. Butterfinger Caramel Crunch Mini Pies transform a beloved candy bar into an elegant plated dessert without losing any of that nostalgic, fun-size candy wrapper excitement that makes Butterfinger so addictive in the first place. - Perfect Portion Control for Every Occasion: Each guest gets their own beautifully assembled mini pie—no fighting over who got the bigger slice. Butterfinger Caramel Crunch Mini Pies are sized just right for satisfying your sweet tooth without the guilt of demolishing an entire full-sized pie. They’re ideal for dessert tables, potlucks, and dinner parties where you want variety alongside other sweet bites. - A Showpiece That Takes Minutes, Not Hours: Despite looking like a dessert that took all afternoon, Butterfinger Caramel Crunch Mini Pies require minimal active time. The oven does its job quickly, and the layering process is fast and intuitive. You’ll spend more time accepting compliments than you ever spent assembling these pies. The dark chocolate drizzle alone makes them look professionally finished with practically no effort. - Textural Symphony in Every Single Bite: What makes Butterfinger Caramel Crunch Mini Pies truly unforgettable is the contrast of textures—the snap of the chocolate shell, the pillowy whipped cream, the chewy caramel, the crumbly crust, and the shatteringly crisp Butterfinger candy bar pieces. Very few desserts deliver this many textural dimensions simultaneously, and the interplay keeps your palate engaged from the first forkful to the last crumb. - Endlessly Customizable for Your Crowd: While the base recipe for Butterfinger Caramel Crunch Mini Pies is perfection as written, you can easily swap the dark chocolate for white chocolate, add a sprinkle of flaky sea salt over the caramel, or fold crushed candy bar pieces directly into the whipped cream for an even more intense Butterfinger presence. Each variation keeps the soul of the recipe while letting you tailor it to your audience’s preferences. ![](https://optimalrecipes.com/wp-content/uploads/2024/09/gtffh.webp) Golden Butterfinger Caramel Crunch Mini Pies, fresh from the oven and ready to enjoy. ## Ingredient Deep Dive 🛒 Ingredients at a Glance 011 ½ cups graham cracker crumbs – for the classic buttery crust 026 tablespoons unsalted butter, melted – to bind the crumbs together 03½ cup granulated sugar – adds sweetness to the crust 041 cup caramel sauce – the gooey layer that pairs perfectly with the Butterfinger crunch 051 cup crushed Butterfinger candy bars – the star of the show, adding texture and flavor 061 cup heavy cream – for making the whipped cream topping 071 tablespoon powdered sugar – sweetens the whipped cream 081 teaspoon vanilla extract – enhances the flavor of the whipped cream 091 cup dark chocolate chips – for drizzling over the top 10½ cup chopped Butterfinger candy bars – for garnish, adding an extra layer of crunch ![](https://optimalrecipes.com/wp-content/uploads/2026/03/butterfinger-caramel-crunch-mi-ingredients-layout.webp) Mise en place — all ingredients measured and ready. ## Equipment You Need 🥧 **Mini Tart Pans (4-inch)** — Individual removable-bottom tart pans give each Butterfinger Caramel Crunch Mini Pie its classic fluted edge and allow clean release without cracking the crust. Look for non-stick coated pans for easiest removal. 🧈 **Medium Mixing Bowl** — A wide, sturdy bowl lets you toss graham cracker crumbs with melted butter efficiently. Stainless steel or glass both work — just ensure there’s enough room to stir without spilling crumbs over the edge. 🔌 **Hand Mixer or Stand Mixer** — Whipping heavy cream to stiff peaks by hand takes significant effort. An electric mixer achieves airy, stable whipped cream in under 3 minutes, crucial for the topping on these mini pies. 🎂 **Piping Bag with Star Tip** — A piping bag creates elegant swirls of whipped cream atop each pie. A large open-star tip (Wilton 1M or similar) produces bakery-quality rosettes that make your this recipe photo-worthy. 📏 **Flat-Bottom Measuring Cup** — The flat base presses the crumb crust evenly and firmly into each tart pan. It reaches corners better than fingers and produces a uniform thickness that bakes consistently throughout. 🍫 **Microwave-Safe Bowl** — Essential for melting dark chocolate chips safely in short bursts. Glass or ceramic bowls distribute heat gently, reducing the risk of scorching. Never use metal — it sparks and overheats chocolate rapidly. ### Equipment Alternatives Essential Equipment for This Recipe ToolBest OptionAlternativeNotes **Mini Tart Pans**4-inch removable-bottom mini tart pansStandard muffin tin lined with cupcake linersUse the muffin tin when you don’t own tart pans; liners simplify removal, though you lose the fluted edge presentation. **Hand Mixer**Electric hand mixer or stand mixer with whisk attachmentLarge balloon whisk and a chilled metal bowlWhisking by hand works but takes roughly 8 minutes of vigorous effort. Chill everything thoroughly to compensate for slower speed. **Piping Bag**Reusable piping bag with star tipZip-top plastic bag with corner snippedA zip-top bag produces simple round dollops instead of decorative swirls — perfectly fine for casual family servings of Butterfinger Caramel Crunch Mini Pies. **Rolling Pin (for crushing)**Heavy rolling pin with zip-top bagFood processor pulsed 5–6 timesA food processor produces ultra-fine crumbs quickly, ideal if you prefer a denser crust. Pulse briefly to avoid turning crumbs into powder. **Microwave (for melting chocolate)**Microwave in 30-second intervalsDouble boiler on the stovetop over low heatA double boiler offers more control and is better for large quantities. Stir constantly and keep water at a gentle simmer — never a rolling boil. ## Step-by-Step Visual Guide These this recipe come together in about 50 minutes total — a quick bake, some layering, and a brief chill. Difficulty is easy-to-moderate, perfect for beginners. Expect a buttery golden crust, gooey caramel center, crunchy candy bar layers, billowy whipped cream, and a glossy dark chocolate drizzle. Butterfinger Caramel Crunch Mini Pies deliver show-stopping presentation with minimal fuss. ### Prep & Mix the Crust 1 **Crush and combine the graham cracker crust mixture.** Preheat your oven to 350°F (175°C). Place graham crackers into a zip-top bag and crush with a rolling pin until you have fine, uniform crumbs — no large chunks should remain, as they create weak spots in the crust. Transfer the crumbs to a medium bowl, pour in the melted butter, then add granulated sugar. Stir with a fork until every crumb glistens and the mixture holds together when pressed between your fingers. It should resemble damp sand; if it feels powdery, the butter hasn’t been distributed evenly. This crust base is fundamental to your this recipe, so take an extra 2 minutes to mix thoroughly. 2 **Press the crust firmly into mini tart pans.** Using the flat bottom of a measuring cup or a small glass, press the crumb mixture evenly into the bottoms and up the sides of 6 mini tart pans. Apply firm, steady pressure — a loosely packed crust crumbles the moment you slice. The layer should be about ¼ inch thick across the base and slightly thinner on the sides. Rotate the pan as you press to check for thin spots or gaps. If you love individual desserts like [No Bake Cheesecake Cups](https://optimalrecipes.com/no-bake-cheesecake-cups/), you already know the importance of a well-pressed crust. Set remaining crumb mixture aside — you can sprinkle extra on top later if desired. This step takes roughly 5 minutes and dramatically affects every bite of your this recipe. ### Bake, Layer & Assemble 3 **Bake the crust until golden and firm.** Place your filled tart pans on a baking sheet for easy handling and slide them onto the center oven rack. Bake for 10 minutes at 350°F. Watch for the edges turning a light golden-brown — this color shift signals the sugar has caramelized just enough to create structural integrity. The crust should feel dry and firm to a gentle touch, not soft or damp. According to [USDA safe minimum cooking temperatures](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-minimum-internal-temperature-chart), oven thermometers help verify accuracy, and even a 25-degree variance can underbake or overbake your crust. Remove and let cool completely — roughly 15 minutes — before layering. Warm crusts cause the caramel to thin and pool unevenly in your this recipe. 4 **Layer caramel sauce and crushed Butterfinger into each cooled crust.** Spoon caramel sauce generously into each cooled shell, tilting the pan gently so it flows into every corner. The caramel should sit in a thick, glossy pool — not a thin film. If your caramel is too stiff from refrigeration, warm it for 15 seconds in the microwave first. Next, scatter crushed Butterfinger candy bars over the caramel in an even layer. Press fragments lightly so they nestle into the caramel rather than sitting loosely on top. This adhesion is what creates the signature **crunch-meets-chew** texture in this recipe. You’ll see some candy pieces peek through — that’s perfect, as those exposed bits toast slightly and intensify in flavor. 5 **Whip the cream topping to stiff peaks.** Pour heavy cream into a large chilled mixing bowl — chilling the bowl for 10 minutes beforehand helps cream whip faster and hold its shape. Add powdered sugar and vanilla extract, then beat on medium-high speed with a hand mixer or stand mixer. Watch for three stages: first the cream foams, then it thickens into soft droopy peaks, and finally it holds stiff, upright peaks when you lift the beaters. Stop immediately at stiff peaks; over-whipping turns cream grainy and eventually into butter. Pipe or spoon generous swirls onto each pie. If you enjoy perfecting whipped toppings, you might also love the cream on [Best Brown Butter Chocolate Chip Cookies](https://optimalrecipes.com/best-brown-butter-chocolate-chip-cookies/) served à la mode style. ### Garnish & Chill 6 **Melt dark chocolate and drizzle artfully over each pie.** Place dark chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until the chocolate is completely smooth and pourable — typically 2–3 intervals total. Overheating causes the chocolate to seize into a grainy clump, so patience matters here. Use a fork or the tip of a spoon to drizzle thin ribbons of melted chocolate across the whipped cream. Zigzag patterns look professional and ensure every bite of your this recipe carries chocolate flavor. Let the drizzle set for 2 minutes at room temperature before moving to garnish; this brief rest prevents the lines from smearing. 7 **Garnish with chopped Butterfinger and chill before serving.** Scatter chopped Butterfinger candy bar pieces across the top of each mini pie, pressing a few gently into the whipped cream so they anchor in place. Variety in chunk size — some fine, some coarse — adds visual interest and textural contrast. Transfer the finished this recipe to the refrigerator and chill for at least 20 minutes. This resting period firms the caramel layer and allows the whipped cream to stabilize against the chocolate drizzle. Serve cold for the cleanest slices and best flavor contrast. These Butterfinger Caramel Crunch Mini Pies hold beautifully for up to 2 days refrigerated, covered loosely with plastic wrap. Ready to make **this recipe**? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information. clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ![](https://optimalrecipes.com/wp-content/uploads/2024/09/gtffh.webp) ## Butterfinger Caramel Crunch Mini Pies – Easy Recipe No reviews - Author: Patricia Jannet - Total Time: 30 - Yield: 8 mini pies (8 servings) — one individual mini pie per serving, each generously layered with caramel, Butterfinger crunch, whipped cream, and chocolate drizzle 1x [Print Recipe](#) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=%23) ### Description Butterfinger Caramel Crunch Mini Pies — perfect for desserts and sweet treats, combining graham cracker crust, gooey caramel, crushed candy bars, whipped cream, and dark chocolate drizzle. Makes 8 mini pies in 30 minutes with 10 simple ingredients. ### Ingredients Scale 1x2x3x - 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. ### Notes - Refrigerator Storage: Place assembled Butterfinger Caramel Crunch Mini Pies in a single layer inside an airtight container with parchment between layers. They keep well for up to 3 days in the fridge. The whipped cream may soften slightly, so consider adding a fresh dollop before serving. Keep the container toward the back of the shelf where temperature stays most consistent. - Freezer Storage: Flash-freeze unwrapped Butterfinger Caramel Crunch Mini Pies on a baking sheet for 2 hours, then transfer to a freezer-safe container with tight-fitting lid. They stay excellent for up to 1 month. Thaw in the refrigerator for 4 hours before serving. Add fresh whipped cream and chocolate drizzle after thawing for best presentation and texture. - Oven Reheat: If you prefer a warm crust, preheat your oven to 300°F and place thawed Butterfinger Caramel Crunch Mini Pies (without whipped cream) on a baking sheet. Heat for 8 minutes until the caramel layer is gently warmed through. Remove, let cool for 3 minutes, then add whipped cream and garnish. This method revives the crust’s crispness beautifully. - Microwave Reheat: For a quick warm-up, place a single Butterfinger Caramel Crunch Mini Pie (without whipped cream topping) on a microwave-safe plate. Heat at 50% power for 20 seconds. Check the caramel — it should be soft but not bubbling. Top with fresh whipped cream and crushed Butterfinger immediately after. This method works best for individual servings when time is short. - Air Fryer Reheat: Set your air fryer to 280°F and place the mini pie (without whipped cream) in the basket on a small square of parchment. Warm for 3 minutes — just enough to crisp the crust edges without melting the chocolate drizzle entirely. The circulating hot air returns that fresh-from-the-oven texture. Follow food storage guidelines for safe reheating practices. - Prep Time: 20 - Cook Time: 10 - Category: Desserts & Sweets ### Nutrition - Serving Size: 1 mini - Calories: 412 calories - Sugar: 39g - Sodium: 195mg - Fat: 22g - Saturated Fat: 13g - Trans Fat: 0g - Carbohydrates: 52g - Fiber: 1g - Protein: 4g - Cholesterol: 48mg ### Did you make this recipe? Share a photo and tag us — we can't wait to see what you've made! --- **Source**: [Butterfinger Caramel Crunch Mini Pies – Easy Recipe](https://optimalrecipes.com/butterfinger-caramel-crunch-mini-pies-easy-recipe/) **Site**: Optimal Recipes - https://optimalrecipes.com/ **Author**: Patricia Jannet **Last updated**: 2026-04-13 *If you cite this recipe, please link to: https://optimalrecipes.com/butterfinger-caramel-crunch-mini-pies-easy-recipe/*