🍫 Homemade Butterfinger Caramel Crunch Mini Pies 🥧

 🍫 Homemade Butterfinger Caramel Crunch Mini Pies 🥧

Ingredients

For the Crust:

1 ½ cups finely crushed graham crackers (about 10-12 full sheets)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Filling & Topping:

1 package (8 oz) cream cheese, softened to room temperature

½ cup creamy peanut butter

½ cup powdered sugar

1 teaspoon pure vanilla extract

1 cup frozen whipped topping, thawed

½ cup caramel sauce or dulce de leche, plus more for drizzling

4 fun-size Butterfinger candy bars, roughly chopped

Instructions

Prepare the crust by combining the finely crushed graham crackers, melted butter, and granulated sugar in a medium bowl. Mix until the texture resembles wet sand.

Divide the crust mixture evenly between 8 standard-sized muffin cups (preferably lined with parchment liners for easy removal). Press the mixture firmly and evenly into the bottom and up the sides of each cup to form a cup shape. Place the pan in the refrigerator to chill while you make the filling.

In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it is completely smooth and free of lumps.

Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Beat again until all ingredients are fully incorporated and the mixture is creamy.

Using a spatula, gently fold the thawed whipped topping into the peanut butter mixture until no white streaks remain.

Remove the crusts from the refrigerator. Spoon or pipe the peanut butter filling evenly into the chilled crusts.

Drizzle about one tablespoon of caramel sauce over the filling in each mini pie.

Top each pie generously with the chopped Butterfinger pieces, pressing them down lightly into the filling.

For best results, cover and refrigerate the pies for at least 2 hours, or until the filling is firm, before serving. Drizzle with additional caramel sauce just before serving, if desired.

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