Description
Decadent mini pies with a buttery crust, creamy caramel filling, and a crunchy Butterfinger topping, perfect for a sweet treat.
Ingredients
- 1 package refrigerated pie crusts (for 2 crusts)
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Butterfinger candy bars, crushed
- 1/4 cup chopped peanuts (optional)
- Whipped cream for serving
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crusts and cut into circles to fit a mini pie pan or muffin tin. Press crusts into greased cups and prick bottoms with a fork. Bake for 10-12 minutes until golden, then let cool completely.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Fold in 1/4 cup of caramel sauce. Spoon this mixture evenly into cooled crusts.
- Drizzle remaining caramel sauce over each pie. Sprinkle crushed Butterfinger bars and optional peanuts on top. Chill for at least 30 minutes before serving with whipped cream.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American