Description
Delightful mini pies featuring crunchy graham cracker crusts, smooth caramel, creamy whipped topping, and chunks of Butterfinger candy.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1 cup caramel sauce
- 1 cup crushed Butterfinger candy bars
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate chips, melted
- 1/2 cup chopped Butterfinger candy bars
Instructions
- Preheat the oven to 350°F (175°C) and grease mini tart pans.
- Mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture into the tart pans and bake for 10 minutes until golden. Let cool.
- Spread a generous layer of caramel sauce over each crust and sprinkle with crushed Butterfinger.
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream over the pies.
- Melt the dark chocolate chips and drizzle over the whipped cream topping.
- Sprinkle with chopped Butterfinger pieces and refrigerate for at least 1 hour before serving.
Notes
Use a food processor to crush the graham crackers for a finer texture. Ensure your cream is very cold before whipping it for best results. You can substitute different candy bars for a twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini pies, Butterfinger, dessert, sweet treats, caramel