- Crush cookies into fine crumbs (food processor or sealed bag + rolling pin).
- Mix crumbs with melted butter and a pinch of salt until evenly moistened.
- Press firmly into mini tart pans or a lined cupcake pan (about 1–2 tbsp per mini pie),
pressing into the bottom and slightly up the sides. - Chill 20–30 minutes to firm up. (Optional: bake at 175°C / 350°F for 6–8 minutes for a sturdier crust, then cool completely.)
2) Make the caramel cream filling
- Beat cream cheese until smooth and lump-free.
- Add powdered sugar, vanilla, and salt; beat until creamy.
- Mix in caramel sauce (and pudding mix if using) until fully combined.
- Fold in whipped topping or gently fold in whipped cream (stiff peaks) to keep the filling airy.
- Taste and adjust: more caramel for richness, a pinch more salt if it’s too sweet.
3) Fill the mini pies
- Spoon or pipe filling into chilled crusts.
- Smooth the tops with a spoon or small spatula.
- Chill at least 2 hours (or overnight) so the filling sets.
4) Add Butterfinger crunch and finish
- Right before serving (or up to a few hours before), sprinkle chopped Butterfinger over each mini pie.
- Drizzle with extra caramel and/or melted chocolate.
- Optional: add a tiny pinch of flaky sea salt for a salted caramel upgrade.
Serving and Storage:
Serve these mini pies chilled. They’re rich, so small portions are perfect—and they look gorgeous on a dessert tray.
For clean serving, keep them cold until the last minute.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
For best crunch, add Butterfinger topping right before serving.
Freezing: Freeze mini pies without candy topping for up to 1 month. Thaw in the fridge overnight and
add Butterfinger and drizzles fresh.
Tips:
- Press crust firmly: A tight crust holds together and doesn’t crumble when you lift it.
- Use thick caramel: Thin caramel can make the filling loose. Choose a rich, spoonable sauce.
- Salt balances sweetness: Don’t skip the pinch—it makes caramel taste deeper.
- Add candy last: Butterfinger softens in the fridge; topping last keeps it crisp.
- Chill long enough: The filling needs time to set for that perfect creamy bite.
Variations:
- Peanut butter boost: Add 2–3 tbsp peanut butter to the filling for a stronger candy-bar vibe.
- Chocolate mousse style: Fold in 2 tbsp cocoa powder and add extra caramel drizzle on top.
- Salted caramel crunch: Use salted caramel sauce and finish with flaky sea salt.
- Toffee Butterfinger: Add toffee bits with the Butterfinger for double crunch.
- Mini pie jars: Layer crumbs + filling + caramel + candy in small jars for a no-pan option.
Tips:
If you want these mini pies to look bakery-perfect, pipe the filling using a large zip-top bag with the corner snipped
off (or a piping bag). Then finish with a caramel drizzle in thin ribbons and a neat mound of Butterfinger pieces in
the center. Presentation matters with mini desserts—and this one is naturally photogenic.
For the crunch topping to stay crisp even longer, toss chopped Butterfinger with a teaspoon of crushed cookie crumbs
before sprinkling. It helps absorb moisture and keeps that signature snap.
Conclusion:
Butterfinger Caramel Crunch Mini Pies are sweet, creamy, crunchy, and unbelievably fun to serve. They deliver everything
you want in a party dessert—easy prep, make-ahead convenience, and a candy-bar flavor that feels extra indulgent.
With a chocolate cookie crust, caramel cream filling, and Butterfinger crunch on top, each mini pie is a little bite
of pure dessert happiness.
Make them once and you’ll see why they’re a guaranteed “repeat request.” Chill, top, drizzle, and enjoy the compliments.
FAQ:
Can I use store-bought mini crusts?
Yes! Store-bought mini graham crusts or mini chocolate crusts work perfectly and save time. Just fill, chill, and top.
Why should I add Butterfinger topping right before serving?
Butterfinger can soften in the fridge because of moisture. Adding it last keeps the pieces crunchy and fresh-tasting.
Can I make these ahead for a party?
Absolutely. Make and chill the pies up to 2 days ahead. Add candy and drizzles the day of serving for best texture.
How do I make the filling thicker?
Use thick caramel sauce, chill longer, and consider adding 1 tbsp instant pudding mix to stabilize the filling.
Also, fold (don’t beat) whipped topping to keep it airy but structured.
Can I freeze mini pies?
Yes—freeze without the candy topping. Thaw in the fridge overnight and add Butterfinger pieces fresh.
