ask, “Wait… who made these?” They’re sweet, creamy, and packed with candy-bar flavor—rich chocolate crust, a silky
caramel-cream filling, and that unmistakable Butterfinger crunch on top. Best of all, they’re mini,
which means they’re perfect for parties, potlucks, bake sales, holidays, or anytime you want an easy dessert that looks
fancy without doing anything complicated.
These little pies hit every texture you want: crisp crust, soft creamy center, gooey caramel, and crispy candy bits.
And because they’re no-bake (or “almost no-bake” if you choose to bake the crust for extra firmness), you can make them
ahead and keep them chilled until it’s time to serve. They also travel well and portion perfectly—no messy slicing.
The key is layering flavor without making the pies overly sweet. Butterfinger already brings a bold candy sweetness, so
the filling needs a little salt and vanilla to keep everything balanced. When you get that right, these mini pies taste
like a boutique dessert shop treat—but made right in your kitchen.
Ingredients:
For the Chocolate Cookie Crust
- 24 chocolate sandwich cookies (Oreo-style), finely crushed
- 85 g (6 tbsp) unsalted butter, melted
- Pinch of salt
For the Caramel Cream Filling
- 225 g (8 oz) cream cheese, softened
- 240 ml (1 cup) heavy cream, whipped to stiff peaks or 1 tub whipped topping, thawed
- 120–180 ml (1/2–3/4 cup) caramel sauce (thick, good-quality)
- 80–100 g (1/3–1/2 cup) powdered sugar (to taste)
- 1 tsp vanilla extract
- Pinch of salt (important for balance)
- Optional: 1 tbsp instant vanilla pudding mix (helps stabilize)
For the Butterfinger Crunch
- 4–5 Butterfinger bars (fun size or regular), chopped or crushed
- Optional: 1/2 cup toffee bits (for extra crunch)
Optional Toppings
- Chocolate drizzle (melted chocolate chips)
- Extra caramel drizzle
- Whipped cream swirls
- Flaky sea salt (tiny pinch for “salted caramel” vibe)
Equipment
- Mini tart pans, cupcake pan with liners, or store-bought mini graham crusts
- Mixing bowls + hand mixer
