Butterfinger Caramel Crunch Mini Pies
A heavenly bite-sized treat loaded with buttery caramel, creamy filling, and that unforgettable Butterfinger crunch! Perfect for parties, holidays, or whenever your sweet tooth calls.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Refrigerator
Ingredients
Crusts
- 6 oz mini graham cracker pie crusts about 6 individual crusts
Filling
- 3.4 oz instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping thawed
- 1/2 cup caramel sauce plus more for drizzling
- 1 1/2 cups Butterfinger candy bars crushed
Toppings
- whipped cream for garnish
- extra Butterfinger pieces for topping
Instructions
- In a large bowl, whisk together vanilla pudding mix and cold milk until thickened.
- Fold in whipped topping until smooth and fluffy.
- Spoon a thin layer of caramel sauce into each mini graham cracker crust.
- Add a generous spoonful of the pudding mixture on top of the caramel layer.
- Sprinkle with crushed Butterfinger candy for that crunchy layer.
- Drizzle with more caramel sauce and garnish with whipped cream and extra Butterfinger pieces.
- Chill pies in the refrigerator for at least 1 hour before serving to set.
Notes
For a festive twist, use chocolate or peanut butter pie crusts. These mini pies can be made a day ahead and stored in the fridge until serving time.