Introduction
Welcome to this delightful recipe for Indulgent & Crunchy Butterfinger Caramel Crunch Mini Pies! If you’re a fan of the classic combination of butterfinger and caramel, you’re in for a treat. These mini pies are the perfect blend of indulgence and crunchiness, making them a favorite for any dessert lover. Whether you’re hosting a gathering, or simply craving a sweet treat, these mini pies are sure to impress.
Ingredients
For this recipe, you will need the following ingredients:
– 1 ½ cups crushed butterfinger candy bars
– ½ cup caramel sauce
– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– ½ cup unsalted butter, melted
– 1 package (8 oz) cream cheese, softened
– 1 can (14 oz) sweetened condensed milk
– 1 teaspoon vanilla extract
Steps
To make these delicious Butterfinger Caramel Crunch Mini Pies, follow these simple steps:
1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a muffin tin to form the pie crusts.
2. In a separate bowl, beat the cream cheese until smooth. Gradually add the sweetened condensed milk and vanilla extract, mixing until creamy.
3. Fold in half of the crushed butterfinger candy bars into the cream cheese mixture. Spoon this mixture into the prepared pie crusts.
4. Drizzle caramel sauce over the mini pies and sprinkle the remaining crushed butterfinger candy bars on top.
5. Refrigerate the mini pies for at least 2 hours before serving. Enjoy the indulgent and crunchy goodness!
6. For added flair, you can garnish the mini pies with whipped cream or extra caramel sauce.
Variations
Feel free to get creative with this recipe! Here are some variations you can try:
– Substitute the butterfinger candy bars with your favorite chocolate bar for a different flavor profile.
– Add chopped nuts like pecans or almonds for an extra crunch.
– Drizzle chocolate sauce over the mini pies for a decadent twist.
Tips
Here are some tips to ensure your Butterfinger Caramel Crunch Mini Pies turn out perfectly:
– Make sure the cream cheese is softened to room temperature for a smooth filling.
– Chill the mini pies for the recommended time to allow the flavors to meld together.
– Use a non-stick muffin tin or line the tin with cupcake liners for easy removal of the mini pies.
– Store any leftovers in the refrigerator for up to 3 days for optimal freshness.
Conclusion
In conclusion, these Indulgent & Crunchy Butterfinger Caramel Crunch Mini Pies are a delightful treat that combines the rich flavors of butterfinger and caramel in a mini pie form. Whether you’re serving them at a party or enjoying them as a personal indulgence, these mini pies are sure to satisfy your sweet tooth. Give this recipe a try and treat yourself to a little slice of heaven!
FAQs
Q: Can I use store-bought pie crusts instead of making my own?
A: Yes, you can certainly use pre-made pie crusts for convenience. Simply follow the instructions for the filling and topping.
Q: How can I make these mini pies ahead of time?
A: You can prepare the mini pies up to a day in advance and store them in the refrigerator until ready to serve. Add the caramel sauce and butterfinger topping just before serving for the best texture.
Q: Can I freeze these mini pies?
A: While these mini pies are best enjoyed fresh, you can freeze them for up to a month in an airtight container. Thaw them in the refrigerator before serving.
Q: Can I use a different type of candy bar for this recipe?
A: Absolutely! Feel free to experiment with different candy bars to create your own unique twist on these mini pies.
🥧🍬 Indulgent & Crunchy Butterfinger Caramel Crunch Mini Pies
Delightful mini pies that combine the rich flavors of butterfinger candy bars and caramel in a crunchy and indulgent dessert.
Ingredients
- 1 ½ cups crushed butterfinger candy bars
- ½ cup caramel sauce
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Directions
-
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a muffin tin to form pie crusts.
-
Beat cream cheese until smooth. Gradually add sweetened condensed milk and vanilla extract, mixing until creamy.
-
Fold in half of the crushed butterfinger candy bars into the cream cheese mixture. Spoon into the prepared pie crusts.
-
Drizzle caramel sauce over the mini pies and sprinkle the remaining crushed butterfinger candy bars on top.
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Refrigerate the mini pies for at least 2 hours before serving. Garnish with whipped cream or extra caramel sauce if desired.
