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—crisp, buttery crust giving way to a velvety filling, finished with a caramelized crunch that dances on your tongue. Yet, most pies leave us longing for that satisfying texture contrast. Enter Butterfinger Caramel Crunch Mini Pies, the bite-sized rebellion against one-note desserts. These little wonders pack a symphony of textures: flaky pastry, gooey caramel, and the iconic brittle crunch of crushed Butterfingers. And here’s the secret—they’re easier to make than you’d think.

I’ll never forget the first time I tested this recipe. My kitchen smelled like a carnival—warm sugar, toasted peanuts, and melted chocolate swirling together. My husband wandered in, pretending to “check the thermostat,” but we both knew he was just hoping for a taste. (Spoiler: He got two.) These mini pies are the love child of nostalgia and innovation, perfect for potlucks, holiday trays, or those nights when you deserve a little edible confetti.

Why These Mini Pies Defy Every Pie Stereotype

Let’s address the elephant in the room: pies can be fussy. The crimping! The blind baking! The dreaded soggy bottom! But these Butterfinger Caramel Crunch Mini Pies break all the rules:

• No rolling pin required: We’re using pre-made phyllo cups because life’s too short for pastry stress.
• The crunch stays crunchy: A strategic layer of chocolate keeps the Butterfinger bits crisp for days.
• Portion control (ha!): Mini means you can “just have one”… until you don’t.

The real genius? That caramel. Not the tooth-achingly sweet stuff, but a browned butter version with a whisper of sea salt to balance the candy’s sweetness. It’s the kind of detail that makes people pause mid-bite and say, “Wait—what is that?” (Pro tip: Keep extra Butterfingers hidden. Trust me.)

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Butterfinger Caramel Crunch Mini Pies 🍫

There’s something magical about the combination of buttery caramel, crunchy peanut butter candy, and flaky pastry. These Butterfinger Caramel Crunch Mini Pies are the perfect bite-sized indulgence—whether you’re hosting a cozy gathering or just treating yourself to a little midweek delight. Let’s gather our ingredients and get baking!

Ingredients You’ll Need

• 1 package (14 oz) refrigerated pie crusts – Store-bought keeps things easy, but if you’re feeling ambitious, homemade crust is even better!
• 1 cup crushed Butterfinger bars – About 4 full-size bars. Pro tip: Freeze them for 10 minutes before crushing to prevent sticky messes.
• ½ cup caramel sauce – Homemade or store-bought—just make sure it’s thick and luscious.
• 4 oz cream cheese, softened – Room temperature is key for smooth blending.
• ¼ cup powdered sugar – For just the right amount of sweetness without overpowering the caramel.
• 1 tsp vanilla extract – A splash of warmth to tie everything together.
• 1 egg, beaten – For that gorgeous golden-brown crust.
• Coarse sea salt (optional) – A tiny sprinkle on top elevates all the flavors.

Step-by-Step Instructions

1. Prep Your Crust: Unroll the pie crusts and use a round cookie cutter (about 3 inches) to cut out circles. Gently press each circle into a greased mini muffin tin, letting the edges ruffle slightly—rustic is charming!
2. Whip the Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the crushed Butterfinger pieces—this adds little pockets of crunch throughout.
3. Layer the Goodness: Spoon a small dollop of caramel sauce into each pie crust, followed by a teaspoon of the cream cheese mixture. Don’t overfill—these babies will puff up a bit while baking!
4. Seal & Decorate: If you’re feeling fancy, top each mini pie with a lattice crust or a tiny pastry cutout. Brush the tops lightly with beaten egg for that perfect golden sheen.

Now, pop them in the oven—but before we get to baking, let me share a little secret: letting the assembled pies chill in the fridge for 15 minutes before baking helps the crust stay extra flaky. Trust me, it’s worth the wait!

Conclusion

These Butterfinger Caramel Crunch Mini Pies are the ultimate bite-sized indulgence—crunchy, creamy, and packed with nostalgic flavor! With a buttery graham cracker crust, a luscious caramel filling, and a generous topping of crushed Butterfinger candy, they’re perfect for satisfying your sweet tooth or impressing guests at any gathering. The best part? They come together in just a few simple steps, making them a no-fuss dessert that feels extra special.

Ready to whip up a batch? Tag us on social media with your creations—we’d love to see your mini pie masterpieces! And if you’re craving more easy, decadent treats, check out our dessert recipes for more inspiration. Happy baking!

FAQs

Can I use a different candy instead of Butterfinger?

Absolutely! While Butterfinger adds that iconic crunch, you can swap it for crushed Heath bars, Snickers, or even peanut butter cups for a fun twist. Just make sure the candy has a bit of texture to balance the creamy filling.

How do I store these mini pies?

Store them in an airtight container in the fridge for up to 3 days. The crust may soften slightly over time, but they’ll still taste delicious! For longer storage, you can freeze them (without toppings) for up to a month—just thaw and add fresh Butterfinger crumbles before serving.

Can I make these gluten-free?

Yes! Simply use gluten-free graham crackers for the crust and double-check that your caramel and Butterfinger alternatives are gluten-free (some brands vary). The texture and flavor will still be fantastic.

My caramel is too thick—how can I fix it?

If your caramel is hard to spread, warm it gently in the microwave for 5–10 seconds or stir in a teaspoon of heavy cream to loosen it up. Just avoid overheating, as it can make the crust soggy.

Can I make one big pie instead of minis?

Definitely! Press the crust into a 9-inch pie dish, adjust the baking time to 10–12 minutes, and layer the filling as directed. Slice and serve with extra Butterfinger on top for a showstopping dessert.