Butterfinger Caramel Crunch Mini Pies

Here’s a detailed, easy recipe for Butterfinger Caramel Crunch Mini Pies. These are no-bake (except the crust), rich, crunchy, and perfect for parties or treats. 🍫🥧

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Butterfinger Caramel Crunch Mini Pies

Yield

8–10 mini pies (using a muffin tin)

Prep Time

20 minutes

Chill Time

2–3 hours

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Ingredients

Crust

• 1½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)

• 6 tablespoons unsalted butter, melted

Filling

• 1 cup heavy whipping cream (cold)

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ¾ cup caramel sauce (plus extra for topping)

• 3 Butterfinger candy bars (regular size), crushed

Topping (Optional but Recommended)

• Whipped cream

• Extra crushed Butterfinger

• Drizzle of caramel sauce

• Chocolate drizzle

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Directions

Step 1: Make the Crust

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix cookie crumbs and melted butter until evenly combined.

3. Press about 2 tablespoons of the mixture firmly into each muffin cup (lined or greased).

4. Bake for 8–10 minutes.

5. Remove and let cool completely.

Tip: Press the crust up the sides slightly to form a mini pie shell.

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Step 2: Whip the Cream

1. In a cold bowl, beat heavy whipping cream until stiff peaks form.

2. Set aside in the refrigerator.

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Step 3: Make the Filling

1. In a separate bowl, beat cream cheese until smooth.

2. Add powdered sugar and vanilla extract; mix well.

3. Slowly mix in the caramel sauce until fully combined.

4. Gently fold in:

   • Whipped cream

   • Crushed Butterfinger pieces
     Fold carefully to keep the filling light and fluffy.

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Step 4: Fill the Mini Pies

1. Spoon or pipe the filling into the cooled crusts.

2. Smooth the tops with a spoon or spatula.

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Step 5: Chill

1. Refrigerate mini pies for at least 2–3 hours (or overnight) until set.

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Step 6: Decorate and Serve

1. Before serving, top with:

   • Whipped cream

   • Extra crushed Butterfinger

   • Caramel drizzle

   • Chocolate drizzle (optional)

2. Carefully remove from the muffin tin and serve chilled.

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Tips for Best Results

• Chill Butterfinger bars before crushing for cleaner pieces.

• Use full-fat cream cheese for best texture.

• If you want extra crunch, sprinkle Butterfinger pieces between crust and filling.

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Variations

• Peanut Butter Lover: Add ¼ cup peanut butter to the filling

• No-Bake Crust: Skip baking and freeze crusts for 15 minutes instead

• Mini Jar Pies: Layer ingredients in small jars for easy serving