Butterfinger Caramel Crunch Mini Pies

Oh my goodness, you have to try these Butterfinger caramel crunch mini pies! They’re tiny, but packed with the perfect mix of crunchy, sweet, and buttery goodness. Plus, they’re so easy to pop in your mouth!

I whipped up a batch last weekend, and oh wow, they were a total hit. The crunchy Butterfinger pieces mixed with the smooth caramel and buttery crust are just, oh my gosh, amazing. It’s like all your favorite flavors in one tiny pie!

Trust me, you’ll love how simple and fun these mini pies are. They’re perfect for parties, dessert tables, or just a sweet little treat for yourself. Once you try one, you’ll want a whole tray!

So grab some Butterfingers, caramel, and pie crust. I’ll show you how to whip up these crunchy, creamy mini pies in no time. They’re fun, delicious, and totally addictive!

Why You’ll Love This Recipe

• Familiar Flavors, Fun Presentation: Imagine the flavor of a classic caramel-chocolate bar, but turned into cute mini pies with a satisfying crunch.
• Effortless Elegance: Even though they look fancy, you don’t need pastry skills. The graham cracker crust is just pressed into muffin tins, and the filling layers come together with no complicated steps.
• Great for Gatherings: These are naturally portioned, making them a perfect option for parties, family dinners, or even as a special treat at picnics. You can also make them ahead of time, so you’re not scrambling at the last minute.
• Texture Heaven: Every bite gives you a crunchy base, sticky caramel, crispy Butterfinger pieces, and creamy whipped topping—plus a silky layer of melted chocolate to bring it all together.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: Around 20 minutes to get the crust and filling ready.
• Cook Time: Only 10 minutes of baking to set the crust.
• Chill Time: At least 1 hour to let the caramel and chocolate layers set.
• Total Time: Approximately 1 hour and 30 minutes from start to finish.

Servings:

• This recipe makes 12 mini pies, great for sharing with a group of 6-8. Perfect for potlucks or dessert trays.

Difficulty Level:

• Easy: Even if you’re a beginner in the kitchen, this recipe is approachable. You’re working with simple techniques like melting butter, pressing crusts, and whipping cream.

Required Kitchen Tools

• Muffin tin: To form the mini pie crusts. If you have a silicone muffin tray, even better for easy release.
• Mixing bowls: You’ll need a couple—one for the crust, one for the whipped cream, and one for the chocolate.
• Microwave-safe bowl: For melting the dark chocolate chips.
• Measuring cups and spoons: For accuracy in the crust and filling.
• Spoon or spatula: To mix the ingredients and spread the layers.
• Whisk or hand mixer: To whip the cream into soft peaks for the topping.

Ingredients (More Details)

For the Crust:

• 1 ½ cups graham cracker crumbs: Crush the crackers finely for a consistent base. You can use a food processor or place them in a zip-top bag and crush with a rolling pin.
• 6 tablespoons unsalted butter, melted: This holds the crumbs together and gives them that classic, buttery flavor.
• ½ cup granulated sugar: Adds a subtle sweetness and helps the crust set.

For the Caramel Crunch Filling:

• 1 cup caramel sauce: You can use a high-quality store-bought caramel or make your own. If it’s thick, you might warm it slightly to make it easier to pour.
• 1 cup crushed Butterfinger candy bars: Chop them finely or pulse them in a food processor for a nice mix of crunchy bits. This brings in the signature flavor and crunch.

For the Topping:

• 1 cup heavy cream: Use chilled cream for best whipping results.
• 1 tablespoon powdered sugar: Sweetens and stabilizes the whipped cream.
• 1 teaspoon vanilla extract: Enhances the cream’s flavor.
• 1 cup dark chocolate chips, melted: This will form the glossy chocolate layer on top. You can melt the chocolate gently in the microwave or over a double boiler.
• ½ cup chopped Butterfinger candy bars: Extra garnish for crunch and visual appeal on top.

How to Make Butterfinger Caramel Crunch Mini Pies – Step-by-Step Instructions

1. Make the Crust

• In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir with a spoon or spatula until the crumbs are evenly coated and look like wet sand. This mixture will form the base of your mini pies.
• Scoop about 1 ½ to 2 tablespoons of the crust mixture into each muffin tin cavity. Use the back of a spoon or your fingers to press it down firmly into the base and slightly up the sides to create a small well. A flat-bottomed measuring cup can help with even pressing.
• Preheat your oven to 350°F (175°C) and bake the crusts for about 8-10 minutes until they look lightly golden and set. Remove from the oven and let them cool completely.

2. Add the Caramel Crunch Layer

• Once the crusts have cooled, pour a spoonful of caramel sauce into each crust, filling it about halfway. Use the back of a spoon to spread it evenly across the base.
• Sprinkle the crushed Butterfinger candy generously over the caramel layer. Press down slightly to help it stick to the caramel.

3. Melt and Add the Chocolate

• In a microwave-safe bowl, melt the dark chocolate chips in 20-30 second intervals, stirring in between, until smooth and glossy. Be careful not to overheat, as chocolate can burn easily.
• Drizzle or spread a layer of melted chocolate over the caramel and Butterfinger layer in each mini pie. This adds a rich chocolate finish that balances the sweetness of the caramel.

4. Whip the Cream

• In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer or whisk until soft peaks form. This will be your light, airy topping for the pies.

5. Add the Finishing Touch

• Once the pies have chilled for at least 1 hour (to allow the layers to set and firm up), top each mini pie with a dollop of whipped cream.
• Garnish with chopped Butterfinger candy bars for extra crunch and visual appeal.

Serving and Decoration

How to Serve Butterfinger Caramel Crunch Mini Pies

• Serve chilled: These mini pies hold their shape and layers best when served straight from the fridge. The caramel stays sticky, the chocolate firm, and the whipped cream fresh.
• Decorate creatively: Top with extra chopped Butterfinger pieces for crunch, or drizzle with a bit of warm caramel sauce for a more indulgent look.
• Great for events: Perfect for dessert tables at parties, potlucks, or as an elegant finish to a casual dinner.

Storing Butterfinger Caramel Crunch Mini Pies

• Refrigeration: Store the mini pies in an airtight container in the refrigerator for up to 3 days.
• Freezing: While the crust and filling freeze well, the whipped cream may lose texture. If freezing, wait to add the whipped cream topping until after thawing.
• Make ahead: You can prepare the crust and filling layers a day in advance and store them chilled, adding the whipped cream and garnish just before serving.

Variations for Butterfinger Caramel Crunch Mini Pies

• Different candy bars: Swap Butterfinger for Snickers, Milky Way, or your favorite candy bar for a unique flavor twist.
• Salted caramel: Use salted caramel sauce to add a savory note that cuts through the sweetness.
• Nutty crunch: Add finely chopped toasted pecans or almonds along with the Butterfinger for extra texture.
• Mini tart pans: Use small tart pans instead of muffin tins for a more elegant presentation.

Tips and Tricks for Success

• Crust compression: Press the crust mixture firmly into the muffin tin to ensure it holds its shape when unmolded.
• Chocolate control: Melt chocolate in short bursts to prevent burning; stirring frequently helps create a smooth texture.
• Whipped cream timing: Prepare the whipped cream topping close to serving time for the freshest flavor and best structure.
• Clean cuts: For neat slices, use a warm knife to cut into the mini pies if you want to serve them halved or quartered.

Nutrition Information (per mini pie)

Nutrient	Amount
Calories	~320
Total Fat	18g
Saturated Fat	10g
Cholesterol	45mg
Sodium	120mg
Total Carbohydrates	35g
Dietary Fiber	1g
Sugars	22g
Protein	3g

FAQs

Q: Can I make these pies in advance?
Yes, you can prepare the crust and filling a day ahead and chill them. Add the whipped cream topping just before serving.

Q: What’s the best way to crush Butterfinger candy bars?
Place them in a zip-top bag and use a rolling pin to crush them into small pieces.

Q: Can I use milk chocolate instead of dark?
Absolutely! Use whichever chocolate you prefer for the topping.

Q: Are these mini pies gluten-free?
No, but you can substitute gluten-free graham crackers for the crust.

Q: How long do these last in the fridge?
They’ll stay fresh for up to 3 days in an airtight container.

Conclusion

I’ve used these familiar yet flavorful ingredients—graham cracker crumbs, caramel sauce, Butterfinger candy bars, and chocolate—to create a dessert that’s simple, satisfying, and sure to please a crowd. With minimal prep, no complicated techniques, and a combination of textures, Butterfinger Caramel Crunch Mini Pies bring a playful twist to traditional dessert favorites.