Description
Butterfinger caramel crunch mini pies combine indulgent chocolate, crunchy candy, and silky caramel in a perfect handheld dessert. Chocolate lovers will savor these irresistible mini treats that blend sweet and salty flavors for an unforgettable bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (150 g) graham cracker crumbs
- 1 can (14 ounces/397 grams) sweetened condensed milk
- 1 cup (about 6) Butterfinger candy bars
- ½ cup (115 g) unsalted butter
- ½ cup (120 milliliters/4 fluid ounces) caramel sauce
Sweetening and Seasoning Ingredients:
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
Dairy and Cream Ingredients:
- ½ cup (125 milliliters/4.2 fluid ounces) heavy whipping cream
- ¼ cup (60 milliliters/2 fluid ounces) caramel sauce (for drizzling)
- Whipped cream (optional)
Instructions
- Craft graham cracker crusts by pulverizing crackers with sugar and melted butter into a sandy consistency. Press the mixture decisively into muffin liners, creating a uniform base with slightly raised edges.
- Bake the crusts in a preheated oven until the edges turn golden and crisp, approximately 8-10 minutes. Allow the shells to cool completely, ensuring a sturdy foundation for the filling.
- Whisk sweetened condensed milk with caramel sauce and a pinch of salt until the mixture achieves a silky, luxurious texture. Gently incorporate whipped cream, folding delicately to maintain an airy, light consistency.
- Carefully spoon the caramel cream into each cooled crust, filling them almost to the brim. Use a spatula to create smooth, even surfaces.
- Crush Butterfinger candy bars into fine, delectable fragments. Liberally scatter the crumbs across the top of each mini pie, ensuring complete coverage.
- Refrigerate the mini pies for a minimum of two hours, allowing the filling to set and flavors to meld together. The chilling process will transform the dessert into a perfectly structured treat.
- Prior to serving, embellish with an elegant drizzle of additional caramel sauce and an optional dollop of whipped cream for extra indulgence.
Notes
- Customize the graham cracker crust by substituting with gluten-free cookies for a celiac-friendly version.
- Crush Butterfinger bars finely to ensure even distribution and consistent texture across each mini pie.
- Prevent soggy crusts by allowing the baked crust to cool completely before adding the caramel filling.
- Enhance the filling’s stability by chilling the whipped cream and folding gently to maintain its airy structure.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg