Butterfinger Caramel Crunch Mini Pies
Time & Servings:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 mini pies
Ingredients:
1 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
cup granulated sugar
1 cup caramel sauce
1 cup crushed Butterfinger candy bars
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 cup dark chocolate chips
cup chopped Butterfinger candy bars for garnish
Instructions:
Prepare the Crust: Preheat your oven to 350F 175C. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Form and Bake the Crust: Press the crumb mixture firmly into the bottoms and up the sides of mini tart pans to create the crust. Bake for 10 minutes or until golden and firm. Allow the crusts to cool completely.
Add Caramel and Butterfinger Layers: Once the crusts are cool, spoon 1-2 tablespoons of caramel sauce into each crust, spreading evenly. Sprinkle a layer of crushed Butterfinger candy bars over the caramel.
Prepare Whipped Cream: In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top each pie with a generous amount of whipped cream.
Drizzle with Chocolate: Melt dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Drizzle the melted chocolate over the whipped cream on each pie.
Garnish and Chill: Sprinkle chopped Butterfinger candy bars over the top of each pie. Refrigerate the pies for at least 1 hour before serving to allow the flavors to meld and the pies to set.