Description
Butterfinger Caramel Crunch Mini Pies are irresistible no-bake desserts made with a buttery graham cracker crust, creamy caramel-peanut butter filling, and a crunchy Butterfinger topping. These mini treats are sweet, salty, and packed with candy-bar flavor — perfect for parties or individual indulgence.
Ingredients
- 6 mini graham cracker pie crusts (store-bought or homemade)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) container whipped topping, thawed
- 4 Butterfinger candy bars, crushed (divided)
- Whipped cream and extra caramel for garnish (optional)
Instructions
- In a medium bowl, beat together cream cheese, peanut butter, and powdered sugar until smooth and creamy.
- Add caramel sauce and vanilla extract, mixing until fully combined.
- Fold in the whipped topping until light and fluffy.
- Gently stir in half of the crushed Butterfingers, reserving the rest for topping.
- Spoon the filling evenly into the mini pie crusts and smooth the tops with a spatula.
- Refrigerate for at least 2 hours (or up to overnight) to set.
- Before serving, drizzle with caramel sauce, top with whipped cream, and sprinkle with remaining crushed Butterfingers.
- Serve chilled and enjoy!
Notes
- Use full-size graham cracker crusts for a full pie version.
- For a richer caramel flavor, use homemade salted caramel sauce.
- These pies freeze well — thaw slightly before serving for a frozen treat.
- Swap Butterfingers with Reese’s Cups or Snickers for fun variations.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American