Butterfinger Caramel Crunch Mini Pies
Butterfinger Caramel Crunch Mini Pies are bite-sized desserts with a rich caramel filling, chopped Butterfinger candy, and flaky mini crusts. These mini indulgences are perfect for parties, potlucks, or whenever you’re craving a chewy, crunchy, sweet treat.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 (3‑ or 4‑inch) mini pie crusts (homemade or store‑bought)
1 cup caramel sauce (store‑bought or homemade)
1 cup chopped Butterfinger candy bars (about 3 standard sized bars)
½ cup heavy cream
2 tablespoons light corn syrup
¼ cup brown sugar
Optional garnish: whipped cream, extra Butterfinger bits, sea salt flakes
Instructions
- Preheat oven to 350 °F (175 °C). Place mini pie crusts on a parchment-lined baking sheet.
- In a small saucepan, heat heavy cream, corn syrup, and brown sugar over medium heat, stirring constantly until it begins to simmer. Remove from heat and whisk in caramel sauce until smooth.
- Fold in half of the chopped Butterfinger candy.
- Spoon about 2 tablespoons of the caramel mixture into each mini crust. Top with the reserved Butterfinger bits.
- Bake for 12–14 minutes until the crusts are golden and the filling is set.
- Let cool on a wire rack for 15–20 minutes. Garnish with whipped cream, extra Butterfinger bits, or sea salt if desired.
Notes
Partially bake crusts beforehand if they are very soft to prevent sogginess.
Use salted caramel and sea salt for a sweet-salty contrast.
Store without whipped toppings if freezing for later.
Reheat in a low oven or microwave until just warm.
One mini pie per guest is a typical serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 22g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://yumntasty.com/butterfinger-caramel-crunch-mini-pies/
