Can I make these pies ahead of time?

Yes—assemble and chill up to 24 hours in advance. Store in the fridge and add fresh whipped cream just before serving for the lightest texture.

What if I don’t have mini tart pans?

Use a regular muffin tin with liners. Press the crust into the bottom of each liner and follow the same assembly steps—results will be just as delicious.

Can I substitute another candy bar?

Absolutely—swap Butterfinger for Heath bars, toffee bits, or any crunchy candy to create your own signature twist.

How do I prevent a soggy crust?

Be sure to bake the crust fully and let it cool before adding any filling. This seals the crumbs and keeps the base crisp.

Is there a dairy-free option?

Yes—use vegan butter for the crust, a dairy-free caramel sauce, and coconut whipping cream. You’ll still get that creamy, comforting experience without dairy.

Butterfinger Caramel Crunch Mini Pies: 5 Easy Steps to Sweet Perfection

Description

A delightful twist on classic mini pies, these Butterfinger Caramel Crunch Mini Pies feature a buttery graham cracker crust, a gooey caramel center studded with chopped Butterfinger candy pieces, and a light whipped-cream topping finished with a dark-chocolate drizzle. Perfectly bite-sized and ready in under an hour, they’re an irresistible crowd-pleaser for holidays, parties, or any sweet craving.

Ingredients

Scale

1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
½ cup caramel sauce, warmed until pourable
4 Butterfinger candy bars (about ⅔ cup), coarsely chopped
⅔ cup heavy cream, chilled
2 tablespoons powdered sugar, sifted
1 teaspoon pure vanilla extract
¼ cup dark chocolate chips, melted

Instructions

Prepare the crust: In a bowl, stir graham cracker crumbs and melted butter until well combined. Press firmly into 12 mini tart cups or muffin liners.
Bake & cool: Bake at 350 °F for 8–10 minutes until edges are lightly golden. Cool completely on a wire rack.
Layer caramel & candy: Divide warm caramel sauce among cooled crusts, filling each two-thirds full. Sprinkle chopped Butterfinger pieces atop each, pressing gently so they adhere.
Make whipped topping: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble & chill: Pipe or dollop whipped cream onto each mini pie. Drizzle melted dark chocolate over the tops in a zigzag pattern. Chill at least 30 minutes before serving.

Notes

For extra stability, chill your mixing bowl and beaters for 10 minutes before whipping.
Swap Heath bar pieces for a toffee-bar variation.
Bake crusts and cool fully to prevent sogginess.
Serve within 2 hours of chilling for best texture; whisk up fresh cream if serving later.

Prep Time: 15 minutes
Cook Time: 10 minutes + 30 minutes Chill Time
Category: Dessert
Method: Bake & No-Bake Assembly
Cuisine: American

Keywords: Butterfinger Caramel Crunch Mini Pies, mini pies, Butterfinger dessert, caramel crunch, graham cracker crust, bite-sized treats, holiday desserts, easy family dessert