Get ready to delight your sweet tooth with Butterfinger Caramel Crunch Mini Pies, the ultimate no-bake treat that combines crispy, chocolatey crusts, silky pudding filling, ribbons of gooey caramel, and the unmistakable crunch of Butterfinger candy. Each bite is a joyful celebration—rich, creamy, and laced with playful textures and flavors. Perfect for parties, potlucks, or just a craving-inducing afternoon, these irresistible mini pies will have everyone begging for more!

Butterfinger Caramel Crunch Mini Pies Recipe - Recipe Image

Ingredients You’ll Need

The wonderful thing about Butterfinger Caramel Crunch Mini Pies is how each simple ingredient adds its own magic, turning a few basics into pure dessert bliss. You probably already have many of these on hand, so gather everything up and let’s get started!

Chocolate graham crackers or Oreos (1 cup, crushed): These set the stage for a decadent crust and give that classic, deep chocolate base.
Unsalted butter (4 tablespoons, melted): The melted butter brings everything together, ensuring our crust is rich and holds its shape.
Instant vanilla pudding mix (1 package, 3.4 oz): This is the secret to a lusciously creamy filling—with no need to fuss over the stove.
Cold milk (1½ cups): Needed to whip up the pudding; make sure it’s nice and cold for best thickening!
Caramel sauce (½ cup, plus more for drizzling): Caramel weaves that heavenly sticky-sweet flavor right into the filling and on top.
Crushed Butterfinger candy bars (½ cup): Crushed Butterfinger bits add that unmistakable, crunchy peanut-butter candy goodness.
Whipped topping (1½ cups, such as Cool Whip): Fluffy whipped topping turns our filling smooth and cloud-like.
Mini pie crusts or muffin liners (12, optional): For quick assembly and easy serving—plus, they look adorable!
Extra crushed Butterfinger and whipped topping, for garnish: For that picture-worthy finish and an extra pop of crunch and cream.

How to Make Butterfinger Caramel Crunch Mini Pies

Step 1: Prepare the Chocolate Crust

Start by combining your crushed chocolate graham crackers or Oreos in a bowl with the melted butter. Stir everything thoroughly so all the crumbs are coated and moist—this is what gives the crust its staying power. Scoop about one tablespoon of this mixture into each mini pie pan or muffin liner, pressing it down firmly so it forms a sturdy base. If you like a super-chilled, crisp crust, pop the pans into the fridge while you work on the next step.

Step 2: Whip Up the Luscious Filling

In a separate medium bowl, pour in your instant vanilla pudding mix and cold milk. Whisk vigorously for about two minutes, until the mixture becomes thick and creamy. Now, gently fold in the caramel sauce, chopped Butterfinger candy bars, and the whipped topping. Aim for even distribution, but don’t overmix—you want streaks of caramel and chunks of Butterfinger in every bite!

Step 3: Assemble the Mini Pies

Divide your creamy, caramel-Butterfinger filling evenly among your prepared crusts. Spoon it over the crust and use the back of a spoon or small spatula to smooth the tops. You want each mini pie to be generously filled, showcasing that dreamy, layered look.

Step 4: Chill and Set

Once your mini pies are filled, arrange them on a tray and tuck them into the refrigerator for at least one hour. This chill time is key—it lets all the flavors mingle together and ensures your pies are perfectly set and easy to eat.

Step 5: Top and Serve

Just before serving, add a dollop of whipped topping to each mini pie and drizzle generously with caramel sauce. Finish with a sprinkle of extra crushed Butterfinger for that perfect sweet crunch and some serious dessert flair. Watch them vanish in no time!

How to Serve Butterfinger Caramel Crunch Mini Pies

Garnishes

You can’t go wrong with a cloud of whipped topping, a golden drizzle of caramel, and a scatter of Butterfinger bits. These mini pies are already eye-catching, but the finishing touches add even more drama—plus, they give everyone a hint of what deliciousness is inside!

Side Dishes

While Butterfinger Caramel Crunch Mini Pies can absolutely steal the spotlight solo, they’re delightful alongside a scoop of vanilla ice cream, some fresh berries, or a tall glass of cold milk. For a true dessert spread, pair them with fruit salad or a platter of chocolate-dipped strawberries.

Creative Ways to Present

Try serving these mini pies on a tiered dessert tray for a party-perfect effect, or arrange them in colorful cupcake liners for a pop of fun. You can even make them in clear mini cups for a see-through showcase of those gorgeous layers—ideal for buffets and potlucks!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Butterfinger Caramel Crunch Mini Pies, simply cover them with plastic wrap or pop them into an airtight container in the fridge. They’ll stay fresh and delicious for up to three days—those crunchy Butterfinger bits stay surprisingly perky!

Freezing

You can freeze these mini pies for longer storage—just skip the whipped topping and extra candy on top until you’re ready to serve. Place the pies in a single layer on a tray until solid, then transfer to a freezer-safe container. When you’re craving one, thaw in the fridge overnight and add your garnishes fresh.

Reheating

There’s no need to reheat these since they’re meant to be served cold. If you’ve frozen them, let them thaw in the fridge for a few hours before adding whipped topping and that final Butterfinger crunch. Serve chilled for the best flavor and texture!

FAQs

Can I use store-bought mini pie crusts instead of making my own?

Absolutely! Store-bought mini pie crusts are a fantastic shortcut when making Butterfinger Caramel Crunch Mini Pies. They taste great and save even more time—just fill and chill.

How can I make these pies nut-free?

Since Butterfinger candy bars contain peanuts, you’ll need to substitute with a different crunchy chocolate candy bar that doesn’t contain nuts. Be sure to check all labels to ensure your mini pies are nut-free.

Can I substitute homemade whipped cream for whipped topping?

Yes! Feel free to use homemade whipped cream in place of a store-bought whipped topping. Just whip heavy cream with a little sugar until stiff peaks form, then fold it into the filling as directed.

Can these mini pies be made gluten-free?

They sure can—simply use gluten-free chocolate cookies for the crust and verify that your pudding mix, caramel sauce, and topping are gluten-free. With those swaps, you’ll have a gluten-free version ready for everyone to enjoy.

What’s the best way to crush Butterfinger candy bars?

For quick and easy crushing, place your Butterfinger bars in a sealed plastic bag and whack them with a rolling pin (so satisfying!). Alternatively, pulse them briefly in a food processor if you want ultra-fine pieces.

Final Thoughts

If you love effortless desserts bursting with flavor and fun, you owe it to yourself (and your tastebuds) to try these Butterfinger Caramel Crunch Mini Pies. They’re no-bake, crowd-pleasing, and just plain joyful—so gather your ingredients, whip up a batch, and watch them disappear!

Butterfinger Caramel Crunch Mini Pies Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 1 hour 15 minutes (including chilling)
Yield: 12 mini pies 1x
Diet: Non-Vegetarian

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Description

Indulge in these irresistible Butterfinger Caramel Crunch Mini Pies that are perfect for any occasion. These no-bake treats are quick and easy to make, combining the rich flavors of chocolate, caramel, and Butterfinger candy bars in a delightful mini pie form.

Ingredients

Scale

Crust:

1 cup crushed chocolate graham crackers or Oreos
4 tablespoons unsalted butter, melted

Filling:

1 package (3.4 oz) instant vanilla pudding mix
1½ cups cold milk
½ cup caramel sauce, plus more for drizzling
½ cup crushed Butterfinger candy bars
1½ cups whipped topping (such as Cool Whip)

Additional:

12 mini pie crusts or muffin liners (optional)
Extra crushed Butterfinger and whipped topping for garnish

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Instructions

Prepare the Crust: Mix crushed chocolate graham crackers or Oreos with melted butter. Press mixture into mini pie tins or muffin liners.
Make the Filling: Whisk pudding mix and milk until thickened. Fold in caramel sauce, crushed Butterfingers, and whipped topping.
Fill the Crusts: Spoon filling over each crust and refrigerate for at least 1 hour.
Serve: Top with whipped topping, caramel sauce, and extra crushed Butterfinger before serving.