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.