INGREDIENTS
Graham cracker crumbs: 1 cups
Unsalted butter: 6 tbsp, melted
Granulated sugar: cup
Caramel sauce: 1 cup
Crushed Butterfinger candy bars: 1 cup
Heavy cream: 1 cup
Powdered sugar: 1 tbsp
Vanilla extract: 1 tsp
Dark chocolate chips: 1 cup, melted
Chopped Butterfinger candy bars: cup
INSTRUCTIONS
Step 1:
Preheat the oven to 350F 175C and grease mini tart pans.
Step 2:
Mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the mini tart pans and bake for 10 minutes until golden brown. Let cool.
Step 3:
Spread a generous layer of caramel sauce over each crust. Sprinkle with crushed Butterfinger candy bars.
Step 4:
In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream on top of each mini pie.
Step 5:
Melt the dark chocolate chips and drizzle over the whipped cream topping.
Step 6:
Sprinkle with chopped Butterfinger pieces and refrigerate for at least 1 hour before serving.
Enjoy
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