🥜 Butterfinger Crunch Mini Pies 🥧✨

Mini pies layered with caramel, Butterfinger crunch, and chocolate—finished with whipped cream topping!

Ingredients

Crust (12 mini pies)

• 180 g (1½ cups) graham cracker crumbs
• 85 g (6 tbsp) unsalted butter, melted
• 100 g (½ cup) granulated sugar

Filling & Layers

• 240 ml thick caramel sauce
• 120 g crushed Butterfinger bars
• 170 g (1 cup) dark chocolate chips

Topping

• 240 ml (1 cup) heavy cream, chilled
• 15 g (1 tbsp) powdered sugar
• 5 ml (1 tsp) pure vanilla extract

Instructions

1. Prep Crust: Preheat oven to 175°C (350°F). Mix crumbs, sugar, and butter. Divide into 12 muffin cups (~1½–2 tbsp each). Press firmly. Bake 8–10 minutes until golden. Cool completely.
2. Layer Caramel & Crunch: Spoon ~1 tsp caramel into each crust. Sprinkle ~1 tsp crushed Butterfinger. Press gently.
3. Seal with Chocolate: Melt chocolate chips in microwave (20-sec bursts). Spoon ~1 tsp over each pie to cover caramel. Chill 1 hour until firm.
4. Whip & Top: Beat cream, sugar, and vanilla to soft peaks. Pipe or dollop onto pies. Sprinkle with extra Butterfinger for crunch.

Details

• Prep Time: 25 minutes
• Bake Time: 8–10 minutes
• Chill Time: 1 hour
• Total Time: ~1 hr 40 min
• Yield: 12 mini pies
• Kcal: ~250 per pie

✨ A bite-sized indulgence with caramel, chocolate, and Butterfinger crunch—perfect for parties or sweet cravings!