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Butterfinger Caramel Crunch Mini Pies

Decadent mini pies combining the crunch of Butterfingers with a rich caramel filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 pies
Calories 300 kcal

Equipment

  • Mini muffin tin 12-cup tin
  • Mixing bowls Several, for different ingredients

Ingredients
  

Crust

  • 1 cup Graham cracker crumbs
  • 1 /4 cup melted butter
  • 2 tablespoons Sugar

Filling

  • 1 cup Caramel candies, unwrapped
  • 1 /4 cup heavy cream
  • 1 cup Crushed Butterfinger bars
  • 1 tablespoon Butter To grease the muffin tin

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin tin with butter (ing_7).
  • Combine graham cracker crumbs (ing_1), melted butter (ing_2), and sugar (ing_3) in a bowl. Mix until well combined.
  • Press the crumb mixture into the bottom of each mini muffin cup.
  • In a separate bowl, combine caramel candies (ing_4) and heavy cream (ing_5). Microwave in 30-second intervals, stirring until smooth and melted.
  • Pour the caramel mixture evenly over the graham cracker crusts.
  • Top each mini pie with crushed Butterfinger bars (ing_6).
  • Bake for 20-25 minutes, or until the edges are lightly golden brown.
  • Let cool completely before serving.

Notes

For extra richness, use salted caramel candies. Store leftover pies in an airtight container in the refrigerator.