Description
Delightful mini pies combining creamy filling with the crunchy texture of Butterfinger candy, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup Butterfinger candy bars, crushed
- 1/4 cup Butterfinger candy bars, crushed (for topping)
- 1/4 cup caramel sauce (for topping)
- Whipped cream for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup lightly.
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
- Press about 2 tablespoons of the crumb mixture into the bottom of each muffin cup to form crusts.
- Bake for 5-7 minutes, until they turn a light golden brown, and allow to cool completely.
- Beat together the cream cheese, caramel sauce, powdered sugar, and vanilla extract until smooth.
- Fold in the crushed Butterfinger bars gently.
- Spoon the creamy filling into the cooled crusts until evenly filled.
- Refrigerate for at least 2 hours until set.
- Drizzle caramel sauce over the top and sprinkle with additional crushed Butterfinger bars before serving.
- Add a dollop of whipped cream on each mini pie, serve chilled, and enjoy!
Notes
For best results, ensure cream cheese is at room temperature for a smooth filling. You can use store-bought caramel sauce for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg