Description
Butterfinger Caramel Crunch Mini Pies are decadent bite-sized treats layered with chocolate, peanut butter, caramel, and toffee, offering the perfect mix of creamy, crunchy, and sweet flavors.
Ingredients
Scale
- 1 cup chocolate chips
- 1/2 cup crushed butter flavor cookies
- 1/2 cup creamy peanut butter
- 1 can sweetened condensed milk
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/4 cup crushed toffee bits
- Mini pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Arrange mini pie crusts on a baking sheet.
- In a mixing bowl, combine crushed butter flavor cookies with melted butter and stir until the texture resembles wet sand. Press this mixture into the base of each pie crust.
- In a saucepan over medium heat, stir together sweetened condensed milk and chocolate chips until melted and smooth.
- Remove from heat and stir in peanut butter and vanilla extract until well combined.
- Fill each mini pie crust about 3/4 full with the chocolate-peanut butter mixture.
- Drizzle caramel sauce over each pie and swirl gently with a toothpick for decoration.
- Sprinkle crushed toffee bits evenly over the top.
- Bake for 8–10 minutes, until edges are golden and filling is set.
- Let pies cool completely. Refrigerate for 1 hour for a firmer texture before serving.
Notes
- Use mini cupcake liners or tart molds if mini pie crusts are unavailable.
- Substitute almond butter for peanut butter for a twist in flavor.
- Top with whipped cream or chopped Butterfinger bars for extra indulgence.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg