Introduction
Hey there, dessert lovers! Ready to transform simple ingredients into ridiculously delicious mini pies that’ll have everyone begging for more? These Butterfinger Caramel Crunch Mini Pies are the answer to your sweet cravings—no oven required! Get ready for a no-bake adventure that’s as easy as it is satisfying.
Why This Works
This recipe is a winner because it’s ridiculously easy, uses readily available ingredients, and delivers HUGE flavor. The combination of creamy peanut butter, rich caramel, and crunchy Butterfingers is a match made in dessert heaven. It’s the perfect no-bake treat for busy weeknights or impressive gatherings – and cleanup is a breeze!
Key Ingredients
- 🍫 1 cup crushed Butterfinger candy bars
- 🍪 1 ½ cups graham cracker crumbs
- 🧈 ½ cup unsalted butter, melted
- 🍯 ½ cup caramel ice cream topping
- 🥜 ½ cup creamy peanut butter
- 🥛 ½ cup milk
- ⚪ 1 cup powdered sugar
Instructions
1️⃣ Crust Prep: In a medium bowl, combine the crushed Butterfingers and graham cracker crumbs. Pour in the melted butter and mix until everything is evenly moistened.
2️⃣ Crust Assembly: Press the mixture firmly into the bottoms of 12 mini muffin tins. Use the bottom of a measuring cup or glass to create an even crust. Pop them in the fridge to chill while you make the filling.
3️⃣ Filling Time: In a separate bowl, whisk together the caramel ice cream topping, peanut butter, milk, and powdered sugar until smooth and creamy.
4️⃣ Pour & Chill: Carefully spoon the filling over the chilled crusts in the muffin tins. Give them another chill in the fridge for at least 2 hours, or until the filling is set.
5️⃣ Enjoy!: Carefully remove the mini pies from the muffin tins. Serve and enjoy your delicious creation!
Handy Tips
- For extra-crushed Butterfingers, pop them in a zip-top bag and bash them with a rolling pin. Get creative!
- If your filling seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Don’t be afraid to get your hands a little messy when pressing the crust into the muffin tins—it ensures a nice, even base.
Heat Control
This recipe is entirely no-bake, so there’s no heat control needed! That’s the beauty of it.
Crunch Factor
The crunch in these mini pies comes from the crushed Butterfingers and graham cracker crumbs. It’s a delightful textural contrast to the creamy peanut butter and caramel filling.
Pro Kitchen Tricks
- For an even richer caramel flavor, use homemade caramel sauce instead of the store-bought topping.
- Add a sprinkle of sea salt on top of the filling before chilling for a sweet and salty kick.
- Use mini phyllo cups instead of muffin tins for a more elegant presentation.
Storage Tips
Store these mini pies in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed cold!
Gift Packaging Ideas
These mini pies make fantastic gifts! Package them individually in small cellophane bags tied with ribbon, or arrange them beautifully in a decorative tin.
Flavor Variations
🌟 Chocolate Swirl: Add ½ cup of melted semi-sweet chocolate chips to the filling for a decadent chocolate swirl.
🌟 Salted Caramel: Use salted caramel ice cream topping for an extra layer of flavor.
🌟 Peanut Butter Cup: Add mini Reese’s Peanut Butter Cups to the crust mixture for a double peanut butter punch.
🌟 Chocolate Crunch: Add chopped chocolate cookies to the crust for extra chocolate crunch.
Troubleshooting
- Too runny filling: Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.
- Crust too crumbly: Add a little more melted butter to the crust mixture.
- Filling not setting: Make sure you chill the pies for at least 2 hours, or until the filling is completely set.
FAQ
- Can I use other candy bars? Yes! Experiment with your favorite candy bars, but remember that the flavor profile will change.
- Can I make these ahead of time? Absolutely! These mini pies are even better the next day.
- Are these gluten-free? No, due to the graham cracker crumbs. You could explore gluten-free graham cracker alternatives.
- How many does this recipe make? This recipe makes 12 mini pies.
Conclusion
These Butterfinger Caramel Crunch Mini Pies are a guaranteed crowd-pleaser. They’re easy to make, utterly delicious, and perfect for any occasion. Share this recipe with your friends and family, and let the happy eating commence! Don’t forget to rate and review this recipe on RateMyRecipes.com!
Easy Peasy Butterfinger Mini Pies
Delicious mini pies filled with a creamy Butterfinger filling and topped with chocolate, perfect for a sweet treat.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup Butterfinger candy bars, chopped
- 1 cup whipped topping
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350u00b0C.
- In a bowl, mix crushed graham crackers and melted butter until combined. Press the mixture into the bottoms of muffin tins to form a crust.
- Bake the crusts for 10 minutes, then allow to cool.
- In another bowl, combine peanut butter and powdered sugar until smooth. Fold in chopped Butterfinger and whipped topping.
- Spoon the filling into the cooled crusts, and refrigerate for at least 1 hour to set.
- In a microwave-safe bowl, melt chocolate chips and coconut oil together until smooth. Drizzle the chocolate over the set mini pies.
- Chill again for 10 minutes until chocolate is set, then serve.
Tips
- For an extra crunch, add more chopped Butterfinger on top of the chocolate drizzle.
- Make sure to let the crust cool completely before adding the filling to avoid melting.