Butterfinger Mini Pies (Print Version)
Ingredients:
01 -
1½ cups graham cracker crumbs.
02 -
6 tbsp unsalted butter, melted.
03 -
½ cup granulated sugar.
04 -
1 cup caramel sauce.
05 -
1 cup crushed Butterfinger candy bars.
06 -
1 cup heavy cream.
07 -
1 tbsp powdered sugar.
08 -
1 tsp vanilla extract.
09 -
1 cup dark chocolate chips, melted.
10 -
½ cup chopped Butterfinger candy bars.
Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease mini tart pans.
02 -
Mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the mini tart pans and bake for 10 minutes until golden brown. Let cool.
03 -
Spread a generous layer of caramel sauce over each crust. Sprinkle with crushed Butterfinger candy bars.
04 -
In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream on top of each mini pie.
05 -
Melt the dark chocolate chips and drizzle over the whipped cream topping.
06 -
Sprinkle with chopped Butterfinger pieces and refrigerate for at least 1 hour before serving.
Notes:
01 -
These mini pies offer a crunchy, sweet treat perfect for candy bar lovers. They are easy to make and can be prepped in advance for special occasions.