Description
Butterfinger caramel crunch mini pies deliver a delightful dessert experience with layers of creamy, crunchy goodness. Sweet chocolate crusts cradle rich caramel and chopped candy, creating a perfect bite-sized treat you’ll crave again and again.
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs
- 1 cup (about 6) Butterfinger candy bars
- 1 can (14 oz/397 g) sweetened condensed milk
- ½ cup (115 g) unsalted butter
- ½ cup (120 mL/4 fl oz) caramel sauce
- ½ cup (125 mL/4.2 fl oz) heavy whipping cream
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 mL/2 fl oz) caramel sauce (for drizzling)
- ¼ tsp salt
- Whipped cream (optional)
Instructions
- Crust Preparation: Pulverize graham crackers with sugar and melted butter into a fine, sandy texture. Press the mixture firmly into muffin liners, creating a compact base with slightly elevated edges.
- Baking Foundation: Position the crusts in a preheated oven at 350°F, baking until edges turn golden and crisp, roughly 8-10 minutes. Cool completely to establish a sturdy base for the filling.
- Caramel Cream Composition: Blend sweetened condensed milk, caramel sauce, and a hint of salt until achieving a velvety consistency. Gently fold in whipped cream, maintaining a light, airy texture throughout the mixture.
- Filling and Topping: Spoon the caramelized cream into each cooled crust, filling nearly to the rim. Crush Butterfinger candy bars into delicate fragments, generously sprinkling the crumbs across the surface of each mini pie.
- Chilling and Setting: Refrigerate the mini pies for at least two hours, allowing the filling to solidify and flavors to harmonize. This critical resting period transforms the dessert into a perfectly structured delicacy.
- Final Flourish: Just before serving, embellish with an artistic drizzle of caramel sauce and an optional cloud of whipped cream to elevate the indulgence.
Notes
- Crumb Consistency Matters: Pulse graham crackers until they resemble fine sand, which ensures a compact and stable crust that holds together perfectly.
- Prevent Soggy Bottoms: Cool crusts completely before adding filling to maintain a crisp texture and prevent unwanted moisture absorption.
- Gentle Folding Technique: Incorporate whipped cream using a light, folding motion to preserve air pockets, creating a cloud-like caramel cream filling.
- Chill for Structure: Allow minimum two-hour refrigeration to help mini pies set firmly, intensifying flavors and creating a delightful, sliceable dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg