Description
Decadent mini pies layered with buttery caramel, creamy filling, and crushed Butterfinger candy bars for the ultimate sweet crunch — a no-bake dessert that’s easy and irresistible.
Ingredients
- 6 mini graham cracker pie crusts
- 1 cup caramel sauce (store-bought or homemade)
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed Butterfinger candy bars (about 4 bars)
- 1/4 cup chocolate chips (optional, for garnish)
- Additional crushed Butterfinger and caramel drizzle, for topping
Instructions
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until well combined and fluffy.
- Stir in half of the crushed Butterfinger candy bars into the filling mixture.
- Spoon about 1 tablespoon of caramel sauce into the bottom of each mini pie crust.
- Top with the Butterfinger cream mixture, spreading evenly to fill the crusts.
- Drizzle each pie with additional caramel sauce and sprinkle with remaining crushed Butterfinger pieces.
- Optional: Melt chocolate chips and drizzle over the top for extra decadence.
- Chill the mini pies in the refrigerator for at least 1 hour before serving.
Notes
- For a homemade caramel flavor, use salted caramel for balance against the sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- These can be made ahead and frozen for up to 1 month — thaw in the fridge before serving.
- Substitute with crushed peanut butter cups or toffee bits for variation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American