Butterfinger Caramel Crunch Mini Pies – Easy & Sweet Treat!

Butterfinger Caramel Crunch Mini Pies are not merely a dessert; they are a delightful confectionary triumph, designed to captivate your senses from the very first glimpse. Imagine a golden, exquisitely flaky crust providing the perfect cradle for a rich, buttery caramel filling, all generously topped with the iconic, irresistible crunch of Butterfinger candy. This isn’t just a pie; it’s an elevated experience, transforming a beloved candy bar into an elegant, yet wonderfully approachable, individual treat.

While the concept of mini pies boasts a comforting historical lineage, offering perfectly portioned delights, this particular recipe ingeniously celebrates the enduring appeal of the classic American Butterfinger candy bar. It’s a brilliant fusion that speaks to our collective nostalgia, proving how cherished, familiar flavors can be artfully reimagined into a sophisticated dessert. I find that people absolutely adore these because they offer an unparalleled combination of textures and tastes: the smooth, luxurious caramel contrasting with the exciting, crispy, and slightly salty shards of Butterfinger, all grounded by that tender pie crust. Each bite of these Butterfinger Caramel Crunch Mini Pies delivers a symphony of sweet, salty, and nutty notes, making them an unforgettable highlight for any gathering or a truly special personal indulgence.

this Recipe

Ingredients:

• For the Mini Pie Crusts (yields 12-15 mini pies):
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus a tablespoon or two more if needed
  • 1 large egg, beaten (for egg wash, optional)
• For the Butterfinger Caramel Filling:
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) heavy cream, warmed slightly
  • ¼ cup (57g) unsalted butter, cut into small cubes
  • ½ teaspoon fine sea salt
  • 8 standard-sized Butterfinger candy bars (approx. 1.5 oz each), roughly chopped into small, irregular pieces (about 1.5 – 2 cups total)
  • 1 teaspoon pure vanilla extract
• For the Whipped Cream Topping:
  • 2 cups (480ml) cold heavy cream (at least 36% fat)
  • ¼ cup (30g) powdered sugar (confectioners’ sugar), sifted
  • 1 teaspoon pure vanilla extract
  • 2 additional standard-sized Butterfinger candy bars, finely chopped, for garnish

Homemade Mini Pie Crusts (or store-bought for speed!)

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of granulated sugar, and 1 teaspoon of fine sea salt. Make sure these are thoroughly combined. This creates the foundational dry base for our flaky pie crusts, essential for the Butterfinger Caramel Crunch Mini Pies.
2. Incorporate the Cold Butter: Add the 1 cup of very cold, ½-inch cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. The key here is to work quickly so the butter doesn’t warm up too much. Those larger butter pieces are what create the delightful flakiness in the finished crust.
3. Add Ice Water: Gradually add the ½ cup of ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Be careful not to overmix; you want to achieve a shaggy, moist dough, not a smooth, elastic one. If the dough still seems too dry after ½ cup, add another tablespoon or two of ice water, always striving for just enough moisture to bring it together.
4. Chill the Dough: Divide the dough into two equal portions. Gently press each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling period is absolutely crucial. It allows the gluten to relax, making the dough easier to roll, and ensures the butter remains very cold, leading to maximum flakiness for our Butterfinger Caramel Crunch Mini Pies.
5. Roll and Cut the Dough: Once chilled, preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a 3-inch round cookie cutter (or a slightly larger one, depending on your mini pie pan size) to cut out circles. Carefully place each dough circle into the cups of a greased mini muffin or mini pie pan, gently pressing it against the bottom and sides. Repeat with the second dough disc and any scraps (re-roll scraps gently, only once or twice, to avoid overworking the dough).
6. Blind Bake the Crusts: Prick the bottom of each mini crust several times with a fork. You can line each with a small piece of parchment paper and fill with pie weights or dried beans to prevent shrinking, or simply prick them well. Bake for 10-12 minutes, or until the edges are lightly golden. If using an egg wash (beaten egg), brush it lightly over the edges before baking for a shinier, deeper golden finish. Remove from the oven and let cool completely on a wire rack before filling. This blind baking step ensures that our Butterfinger Caramel Crunch Mini Pies have a crisp base that won’t become soggy from the caramel filling. If using store-bought mini pie shells, simply follow package instructions for pre-baking.

Crafting the Silky Butterfinger Caramel Filling

1. Prepare the Caramel Base: In a heavy-bottomed saucepan (preferably light-colored so you can see the caramel’s color change), combine the 1 cup of granulated sugar and ¼ cup of water. Stir gently just to moisten the sugar. Place the saucepan over medium heat. Do not stir the mixture once it begins to boil. Instead, occasionally swirl the pan gently to ensure even cooking. If sugar crystals form on the sides of the pan, use a pastry brush dipped in water to gently brush them down.
2. Achieve Golden Amber: Continue cooking until the sugar syrup turns a beautiful deep amber color. This usually takes about 8-12 minutes. Watch it closely, as it can go from perfect to burnt very quickly! The moment it reaches that lovely golden amber, remove the pan from the heat immediately. This rich, deep color is crucial for the flavor of our Butterfinger Caramel Crunch Mini Pies.
3. Incorporate Cream and Butter: Carefully and slowly pour the ½ cup of warmed heavy cream into the hot caramel while whisking continuously. Be very cautious, as the mixture will bubble up vigorously! Keep whisking until smooth. Then, add the ¼ cup of unsalted butter, cut into small cubes, and the ½ teaspoon of fine sea salt. Whisk until the butter is fully melted and incorporated, creating a luxurious, glossy caramel.
4. Add Vanilla and Butterfinger: Stir in the 1 teaspoon of pure vanilla extract. Finally, add the 8 standard-sized Butterfinger candy bars, roughly chopped into small, irregular pieces (about 1.5 – 2 cups total), to the warm caramel. Stir gently until the Butterfinger pieces are evenly distributed. The residual heat from the caramel will slightly soften the candy, allowing its unique flavor to meld beautifully. You want some pieces to remain chunky for that amazing crunch! This is the heart of our “Butterfinger Caramel Crunch Mini Pies.”
5. Cool Slightly: Allow the Butterfinger caramel filling to cool for about 15-20 minutes at room temperature, stirring occasionally, until it has thickened slightly but is still pourable. This prevents it from being too runny when you fill the pie shells.

Whipped Cream Topping with Extra Crunch

1. Chill Your Equipment: For the best whipped cream, place your mixing bowl (preferably a metal one) and whisk attachment in the freezer for 10-15 minutes before you begin. This helps the cream whip up faster and hold its shape better.
2. Whip the Cream: Pour the 2 cups of cold heavy cream into the chilled bowl. Using an electric mixer (stand mixer or hand mixer) fitted with the whisk attachment, start beating on medium speed.
3. Add Sweetener and Vanilla: As the cream begins to thicken and form soft peaks, gradually add the ¼ cup of sifted powdered sugar and 1 teaspoon of pure vanilla extract. Increase the speed to high and continue to beat until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter! The whipped cream should be light, airy, and hold its shape perfectly.
4. Prepare Garnish: Take the 2 additional Butterfinger candy bars and finely chop them. You can use a food processor for a very fine crumble, or a knife for slightly larger pieces. This will be the extra “crunch” for our garnish.

Assembling Your Irresistible Butterfinger Caramel Crunch Mini Pies

1. Fill the Mini Pie Crusts: Take your completely cooled, pre-baked mini pie crusts. Carefully spoon the slightly cooled Butterfinger caramel filling into each crust, filling them almost to the top. The filling should be warm enough to be pourable but cool enough to hold its shape. You want a generous amount of that delicious Butterfinger caramel in every bite of these Butterfinger Caramel Crunch Mini Pies.
2. Chill to Set: Place the filled mini pies on a baking sheet and refrigerate for at least 1-2 hours, or until the caramel filling is completely set and firm. This is a crucial step to ensure the pies hold their structure beautifully.
3. Top with Whipped Cream: Once the caramel is firm, remove the mini pies from the refrigerator. You can either pipe the prepared whipped cream onto each pie using a piping bag with a star tip for a decorative flourish, or simply spoon a dollop generously onto each one.
4. Garnish and Serve: Finally, sprinkle a generous amount of the finely chopped Butterfinger candy bar pieces over the whipped cream topping of each mini pie. This adds an extra layer of texture and that unmistakable Butterfinger flavor.
5. Serve Immediately or Store: These Butterfinger Caramel Crunch Mini Pies are best served fresh, allowing the crunchy Butterfinger bits to shine. If preparing in advance, you can keep the filled (but untopped) pies in the refrigerator for up to 2 days. Add the whipped cream and garnish just before serving to maintain the best texture. Enjoy every single delightful bite! These truly are a showstopper.

Conclusion:

Friends, if there’s one recipe I’ve shared recently that I truly believe will become a cherished staple in your dessert repertoire, it’s this one. The sheer delight packed into each bite of these incredible mini pies is something you simply have to experience for yourself. Imagine sinking your teeth through a perfectly flaky, buttery crust, immediately met by a luscious, chewy caramel layer that gives way to the irresistible, crispy, and chocolatey goodness of Butterfinger, all coming together in what I affectionately call our signature Butterfinger Caramel Crunch Mini Pies. It’s a symphony of textures and flavors – the salty crunch, the sweet chewiness, the deep chocolate notes from the crust, all perfectly balanced. These aren’t just any mini pies; they are a decadent journey for your taste buds, a little slice of heaven that manages to be both comforting and exciting. I’ve seen faces light up with the first bite, and I promise yours will too. They strike that perfect balance of familiar comfort with an exciting, playful twist, making them universally appealing. They are the kind of dessert that gets talked about long after the last crumb has vanished, making them absolutely perfect for any gathering, big or small, or even just a special treat for yourself after a long week. You’ll be amazed at how simple they are to create, yet how utterly gourmet they taste.

Now, let’s talk about how to elevate your experience even further, or how to make these beauties uniquely yours. While these mini pies are absolutely spectacular served at room temperature, allowing the caramel to remain perfectly gooey, I highly recommend trying them slightly warmed. Just a quick zap in the microwave or a few minutes in a low oven will bring out even more of that rich caramel aroma and soften the Butterfinger bits into an even more delectable chew. Imagine them served alongside a scoop of premium vanilla bean ice cream, the cold creaminess contrasting beautifully with the warm, crunchy, and sweet pie. Or, for an extra touch of decadence, a dollop of freshly whipped cream and a delicate drizzle of extra caramel or even a chocolate ganache can truly transform them into a gourmet dessert experience. For those feeling adventurous, consider sprinkling a tiny pinch of flaky sea salt over the top just before serving – it brilliantly enhances all those glorious sweet and salty notes, creating an even more complex flavor profile. Don’t be afraid to experiment! If you’re looking to switch things up, these pies are incredibly versatile! You could easily experiment with different candy bars, perhaps a Kit Kat for a lighter, crispier crunch, or even a Snickers for added peanut and nougat goodness, changing the character of the pie entirely. If mini pies aren’t your preference, this recipe can easily be adapted into a larger, show-stopping pie, baked in a standard pie dish, or even as delicious, grab-and-go dessert bars cut from a sheet pan. The possibilities are truly endless, and each variation promises its own unique charm and deliciousness.

Seriously, you NEED to make these Butterfinger Caramel Crunch Mini Pies!

So, my dear friends, there’s nothing left to do but roll up your sleeves and dive into the wonderful world of making these extraordinary treats. Trust me, the joy of creating something so utterly delicious, something that brings smiles and happy sighs with every single bite, is an incredibly rewarding experience. Don’t be shy – give this recipe a try this weekend, for your next potluck, or just as a special, well-deserved treat for your family. I am genuinely excited for you to experience the magic for yourselves. And once you do, please, please come back and share your culinary adventures with me! I absolutely adore hearing about your experiences in the kitchen. Did you serve them warm with ice cream? Did you try a different candy bar variation? Were they an absolute hit at your dinner party? Share your photos on social media and tag me, or leave a comment below letting me know how they turned out for you. Your feedback and stories truly make my day and inspire me to keep sharing more delicious creations with you. Baking should always be a joyful and shared experience, and I can’t wait to see your delightful mini pies. Go forth and bake some happiness!

Butterfinger Caramel Crunch Mini Pies

Butterfinger Caramel Crunch Mini Pies are not merely a dessert; they are a delightful confectionary triumph, designed to captivate your senses from the very first glimpse. Imagine a golden, exquisitely flaky crust providing the perfect cradle for a rich, buttery caramel filling, all generously topped with the iconic, irresistible crunch of Butterfinger candy. This isn’t just a pie; it’s an elevated experience, transforming a beloved candy bar into an elegant, yet wonderfully approachable, individual treat.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
45 Minutes

Servings
12-15 servings

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 1 cup (226g) unsalted butter, cold
• ½ cup (120ml) ice water
• 1 large egg (optional egg wash)
• 1 cup (200g) granulated sugar
• ¼ cup (60ml) water
• ½ cup (120ml) heavy cream, warmed
• ¼ cup (57g) unsalted butter
• ½ teaspoon fine sea salt
• 8 standard-sized Butterfinger candy bars, chopped
• 1 teaspoon vanilla extract
• 2 cups (480ml) cold heavy cream
• ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 2 standard-sized Butterfinger candy bars, finely chopped

Instructions

1. Step 1
   Whisk 2 ½ cups flour, 1 tsp sugar, and 1 tsp salt. Cut in 1 cup cold butter until pea-sized crumbs. Gradually add ½ cup ice water, mixing until dough forms. Do not overmix.
2. Step 2
   Divide dough into two discs, wrap, and refrigerate for at least 1 hour (up to 2 days).
3. Step 3
   Preheat oven to 375°F (190°C). Roll out dough to ⅛-inch thickness. Cut 3-inch circles and press into greased mini muffin/pie pans. Prick bottoms with a fork. Bake 10-12 minutes until lightly golden. Cool completely.
4. Step 4
   In a heavy saucepan, combine 1 cup sugar and ¼ cup water. Cook over medium heat, swirling occasionally, until deep amber (8-12 min). Remove from heat.
5. Step 5
   Slowly whisk in ½ cup warmed heavy cream (mixture will bubble). Add ¼ cup butter and ½ tsp salt; whisk until smooth. Stir in 1 tsp vanilla extract and 8 chopped Butterfinger bars. Cool 15-20 minutes, stirring occasionally, until slightly thickened but pourable.
6. Step 6
   Chill mixing bowl and whisk. Pour 2 cups cold heavy cream into the bowl. Beat on medium speed. As cream thickens, add ¼ cup powdered sugar and 1 tsp vanilla. Increase speed and beat until stiff peaks form.
7. Step 7
   Finely chop 2 additional Butterfinger bars for garnish.
8. Step 8
   Spoon cooled Butterfinger caramel filling into each cooled, pre-baked mini pie crust.
9. Step 9
   Refrigerate filled pies for 1-2 hours until caramel is completely set.
10. Step 10
    Top each chilled pie with whipped cream (piped or dolloped) and sprinkle with finely chopped Butterfinger garnish. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.