Easy Butterfinger Caramel Crunch Mini Pies
- Author: Dorothy Miller
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12 1x
- 1 package of Butterfinger bars, chopped
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pie crust or 12 mini crusts, store-bought or homemade
- Preheat oven to 350°F (175°C) and prepare mini pie pans with parchment lining.
- In a saucepan over medium heat, melt sugar until golden brown. Add butter and stir until incorporated.
- Carefully pour in cream, whisking consistently until smooth. Add vanilla extract, and set caramel aside to cool slightly.
- Arrange pie or mini crusts on a baking sheet and blind-bake for 10 minutes until lightly golden.
- Sprinkle the bottom of each crust with a layer of chopped Butterfinger pieces.
- Pour caramel evenly over the Butterfinger layer in each crust.
- Return pies to the oven and bake for an additional 10-15 minutes until the caramel sets.
- Remove from oven; allow to cool before removing the pies from the pans, ensuring caramel sets thoroughly.
- Serve as is, or topped with whipped cream for added elegance.
Notes
- If desired, drizzle melted chocolate on top for a fancier finish.
- Store airtight for up to three days; do not refrigerate as it can change texture.
- For a nut-free version, substitute Butterfingers with a nut-free candy of choice.