Easy Butterfinger Caramel Crunch Mini Pies Ready in 30 Minutes

Did You Know 73% of Dessert Lovers Crave Crunchy Textures—But Rarely Find Them in Pies?

There’s something magical about that first bite—when buttery crust shatters against creamy filling, when caramel oozes into crispy Butterfinger crumbs. Yet most pies leave us longing for that perfect crunch. That’s why these Butterfinger Caramel Crunch Mini Pies aren’t just a treat—they’re a revelation. Imagine golden pastry cups cradling velvety caramel, crowned with a confetti of crushed Butterfinger bars that stay audibly crisp for days (yes, days!).

I discovered this recipe during a rainy afternoon when my nephew begged for “something with candy bars and that gooey stuff you make.” As the scent of toasty peanut butter and brown sugar curled through the kitchen, I realized: this wasn’t just child’s play. It was the answer to every grown-up’s secret craving for nostalgic flavors wrapped in elegant, bite-sized packages.

Why Mini Pies Outshine Their Full-Sized Cousins

Let’s be honest—slicing a pie neatly is like trying to fold a fitted sheet. But these Butterfinger Caramel Crunch Mini Pies solve everything:

• No more soggy bottoms: The individual crusts stay crisp because they bake faster
• Portion perfection: At just 3 inches wide, you can sample three flavors guilt-free (or so I tell myself)
• Crunch preservation: The topping stays dry and crackly since it’s added post-bake

When I served these at last year’s book club, the room fell silent—just the sound of forks scraping plates and someone whispering, “Oh my stars.” That’s when I knew this recipe deserved its spot in my blue recipe box, right between Grandma’s pecan pie and that life-changing chocolate mousse.

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Butterfinger Caramel Crunch Mini Pies 🍫

There’s something magical about the combination of buttery caramel, rich chocolate, and that unmistakable crunch of Butterfinger candy. These mini pies are the perfect bite-sized indulgence—whether you’re hosting a cozy gathering or just treating yourself to a little moment of sweetness. Let’s dive into the ingredients and steps to make these irresistible treats!

Ingredients You’ll Need

• 1 ½ cups crushed Butterfinger bars – About 8 fun-sized bars, crushed into small pieces (but leave a few bigger chunks for texture!).
• 1 pre-made pie crust (or homemade if you’re feeling fancy) – Store-bought works beautifully, but if you have a favorite flaky crust recipe, go for it.
• ½ cup caramel sauce – Homemade or store-bought—just make sure it’s thick and luscious.
• ¼ cup heavy cream – This helps create that dreamy, silky caramel filling.
• 1 cup semi-sweet chocolate chips – Melted into a smooth pool of chocolatey goodness.
• ¼ teaspoon sea salt – A tiny pinch to balance the sweetness and make those flavors pop.
• Mini muffin tin – The secret to perfectly portioned pies!

Step-by-Step Instructions

Step 1: Prep Your Crust
Roll out your pie crust and use a round cookie cutter (or even a small glass) to cut out circles that fit snugly into your mini muffin tin. Gently press each circle into the tin, making sure there are no tears—this is your little pie’s cozy home!

Step 2: Blind Bake for Stability
Pop those crusts into a preheated 375°F oven for about 8-10 minutes, just until they’re lightly golden. This prevents a soggy bottom later—trust me, no one wants that. Let them cool slightly while you work on the filling.

Step 3: Make the Caramel Filling
In a small saucepan, warm the caramel sauce with the heavy cream over low heat, stirring until smooth and pourable. Remove from heat and stir in half of the crushed Butterfinger pieces. The warmth will soften them slightly, creating the most heavenly texture.

Step 4: Fill & Bake Again
Spoon the caramel mixture into each mini crust, filling them about ¾ of the way. Bake for another 5-7 minutes until the filling is just set. Let them cool completely—this is the hardest part, I know!

Conclusion

These Butterfinger Caramel Crunch Mini Pies are the ultimate bite-sized indulgence—crunchy, creamy, and packed with that nostalgic Butterfinger flavor we all love. With a buttery graham cracker crust, a luscious caramel filling, and a generous topping of crushed Butterfinger bars, they’re perfect for parties, potlucks, or just treating yourself. Plus, they’re no-bake, so you can whip them up in no time!

Ready to dive in? Give this recipe a try and let us know how it turns out in the comments below. And if you’re craving more easy, decadent desserts, check out our dessert recipes for more sweet inspiration!

FAQs

Can I make these mini pies ahead of time?

Absolutely! These mini pies can be prepared up to 2 days in advance. Just store them in an airtight container in the fridge and add the whipped cream and extra Butterfinger crumbs right before serving for maximum freshness.

Can I use a different candy instead of Butterfinger?

Of course! If you’re not a Butterfinger fan (or just want to switch things up), try crushed Heath bars, Snickers, or even Reese’s Pieces for a fun twist. The caramel will pair beautifully with most crunchy candies.

How do I prevent the crust from sticking to the pan?

Lightly greasing your mini pie pan or using parchment paper liners will help the crust release easily. If you’re using a muffin tin, a quick spritz of non-stick spray does the trick!

Can I make one big pie instead of mini pies?

Definitely! Simply press the crust into a 9-inch pie dish, layer the caramel and whipped cream as directed, and top with crushed Butterfinger. You may need to adjust the chilling time—let it set for at least 3 hours before slicing.

Is there a substitute for the caramel sauce?

If you don’t have store-bought caramel sauce, you can make a quick homemade version by melting 1 cup of sugar with 6 tbsp of butter and ½ cup of heavy cream. Just be sure to let it cool slightly before using.