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Name Mini Butterfinger Caramel Chocolate Pies Summary Buttery graham cracker crusts filled with caramel cream, topped with glossy chocolate and crunchy Butterfinger pieces. These easy no-bake desserts taste like your favorite childhood candy bars and are perfect for holiday party desserts and make-ahead sweets. Equipment Muffin tin (or cupcake liners) Mixing bowls Electric mixer or whisk Spoon for layering Ingredients Crust: 1½ cups graham cracker crumbs 6 tablespoons unsalted butter, melted ½ cup granulated sugar Filling & Topping: 1 cup thick caramel sauce 1 cup heavy cream, chilled 1 tablespoon powdered sugar ¾ cup melted chocolate 4 Butterfinger candy bars, crushed Instructions Preheat oven to 350°F and prepare muffin tin. Mix graham crumbs, melted butter, and sugar. Press into muffin cups. Bake crusts 8–10 minutes. Cool completely. Whip heavy cream and powdered sugar to soft peaks. Fold in half the caramel. Spoon caramel cream into crusts. Drizzle remaining caramel on top. Add thin layer of melted chocolate. Sprinkle crushed Butterfinger while chocolate is soft. Chill at least 2 hours until set. Notes Prep Time: 20 minutes | Chill Time: 2+ hours | Total Time: ~2.5 hours Yield: 12 mini pies Make-ahead: Prepare up to 2 days in advance and keep refrigerated. Storage: Store in an airtight container in the fridge for up to 4 days. Pro Tip: Use thick caramel sauce to prevent leaking. Crush Butterfingers finely for even topping. Variations: Swap Butterfinger for Reese’s, Snickers, or your favorite candy bar. Perfect for: Easy no-bake desserts, holiday party desserts, birthday treats, and crowd-pleasing make-ahead sweets.

Mini Butterfinger Caramel Chocolate Pies

Buttery graham cracker crusts filled with caramel cream, topped with glossy chocolate and crunchy Butterfinger pieces. These easy no-bake desserts taste like your favorite childhood candy bars and are perfect for holiday party desserts and make-ahead sweets.
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Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 1½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • ½ cup granulated sugar
  • Filling & Topping:
  • 1 cup thick caramel sauce
  • 1 cup heavy cream chilled
  • 1 tablespoon powdered sugar
  • ¾ cup melted chocolate
  • 4 Butterfinger candy bars crushed

Equipment

  • Muffin tin (or cupcake liners)
  • mixing bowls
  • Electric mixer or whisk
  • Spoon for layering

Method
 

  1. Preheat oven to 350°F and prepare muffin tin.
  2. Mix graham crumbs, melted butter, and sugar. Press into muffin cups.
  3. Bake crusts 8–10 minutes. Cool completely.
  4. Whip heavy cream and powdered sugar to soft peaks. Fold in half the caramel.
  5. Spoon caramel cream into crusts.
  6. Drizzle remaining caramel on top.
  7. Add thin layer of melted chocolate.
  8. Sprinkle crushed Butterfinger while chocolate is soft.
  9. Chill at least 2 hours until set.

Notes

Make-ahead: Prepare up to 2 days in advance and keep refrigerated.
Storage: Store in an airtight container in the fridge for up to 4 days.
Pro Tip: Use thick caramel sauce to prevent leaking. Crush Butterfingers finely for even topping.
Variations: Swap Butterfinger for Reese’s, Snickers, or your favorite candy bar.
Perfect for: Easy no-bake desserts, holiday party desserts, birthday treats, and crowd-pleasing make-ahead sweets.