Description
Sinful Butterfinger caramel crunch mini pies promise a symphony of sweet and salty indulgence. Chocolate crusts cradle luscious caramel and crushed Butterfinger bars, delivering a mouthwatering dessert you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1 cup caramel sauce
- 1 cup crushed Butterfinger candy bars
- 1 cup dark chocolate chips
- 1/2 cup chopped Butterfinger candy bars
Dairy and Binding Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup granulated sugar
Flavoring and Finishing Ingredients:
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat mini tart pans with non-stick cooking spray to ensure easy removal.
- Create the crust by combining graham cracker crumbs, melted butter, and sugar into a uniform mixture. Firmly press the crumb mixture into each tart pan, ensuring an even layer across the bottom and sides.
- Bake the crusts for 10 minutes until edges turn golden brown, then remove and allow to cool completely at room temperature.
- Once cooled, generously drizzle caramel sauce across the entire surface of each graham cracker crust, creating a smooth, even layer.
- Crush Butterfinger candy bars into small, uneven pieces and sprinkle liberally over the caramel layer, ensuring complete coverage.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, glossy peaks form, creating a light and airy texture.
- Carefully pipe or spoon the whipped cream on top of the caramel and Butterfinger layer, creating decorative peaks and swirls.
- Melt dark chocolate chips using a double boiler or microwave, then delicately drizzle the melted chocolate over the whipped cream topping.
- Garnish with additional chopped Butterfinger pieces for extra crunch and visual appeal.
- Refrigerate the mini pies for at least 1 hour to allow flavors to meld and filling to set before serving.
Notes
- Customize the crust by substituting graham crackers with gluten-free cookies for a celiac-friendly version.
- Reduce sugar content by using dark chocolate with less sugar and unsweetened whipped cream.
- Enhance flavor complexity by toasting graham cracker crumbs before mixing with butter for a deeper, nuttier base.
- Keep mini pies stable by chilling the crusts completely before adding caramel layer to prevent soggy bottoms.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 213
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg