Okay, so you know how the holidays just aren’t the same without those *perfect* little treats? Well, get ready, because these Butterfinger Caramel Crunch Mini Pies for Christmas and Thanksgiving are about to become your new go-to! I remember the first time I made these – my house smelled like pure holiday magic, and everyone went absolutely nuts for them. They’ve got that amazing crunch from the Butterfinger, all gooey with caramel, tucked into a sweet little pie crust. Seriously, they’re a total game-changer for any holiday spread!
Why You’ll Love These Butterfinger Caramel Crunch Mini Pies
- So incredibly easy to whip up, even if you’re swamped with holiday cooking.
- They’re a guaranteed crowd-pleaser – who doesn’t love Butterfinger and caramel?
- Perfectly portioned for easy serving at parties.
- They scream “holiday cheer” and taste amazing for Christmas and Thanksgiving!
Essential Ingredients for Butterfinger Caramel Crunch Mini Pies
Alright, let’s talk ingredients. You’ll need one package of those handy 14.1-ounce refrigerated pie crusts. Just unroll ’em, no fuss! Then, grab about 1 cup of Butterfinger candy bars, and make sure you chop them up pretty finely. Trust me, you want those little crunchy bits in every bite. We’ll also need 1 cup of good caramel sauce – the stuff from Kraft or Ghirardelli works like a charm. And for an extra layer of flavor and texture, get yourself 1/2 cup of finely chopped pecans. To get that perfect golden top, you’ll need 1/4 cup of melted butter, 1/4 cup of granulated sugar, and 1 teaspoon of ground cinnamon. That’s it! Super simple, right?
Crafting Your Butterfinger Caramel Crunch Mini Pies
Alright, let’s get these beauties made! First things first, preheat your oven to 375°F (190°C). While it’s heating up, grab those unrolled pie crusts. You’ll want to use a 3-inch round cookie cutter to cut out circles. You should get about six circles from each crust, which is perfect for our mini muffin tins. Gently press each crust circle down into the wells of your mini muffin tin. They should fit snugly, like little pie shells just waiting for their yummy filling!
Preparing the Pie Crusts
So, you’ve got your pie crusts unrolled. Grab a 3-inch round cookie cutter – this is the magic size! Cut out as many circles as you can from each crust. Then, very carefully, press those circles into the little cups of your mini muffin tin. Make sure they go all the way down and up the sides a bit, so they hold all that delicious filling.
Creating the Festive Filling
Now for the fun part! In a medium bowl, toss together your chopped Butterfinger, that luscious caramel sauce, and the chopped pecans. Give it a good stir until everything is coated and looks super tempting. This is where all the crunch and gooey caramel goodness comes from, making these Butterfinger Caramel Crunch Mini Pies so special for Christmas and Thanksgiving.
Baking Your Holiday Delights
Once your pies are filled, let’s make that topping. In a little bowl, mix together the melted butter, granulated sugar, and cinnamon. This mixture is going to give your mini pies that perfect golden-brown color and an extra hint of spice. Sprinkle this cinnamon-sugar topping evenly over each pie. Now, pop them into your preheated oven and bake for about 15 to 18 minutes. You’re looking for the crust to be golden brown and the caramel filling to be nice and bubbly.
Cooling and Finishing Touches
Once they’re out of the oven, let the mini pies cool in the muffin tin for a few minutes. This helps them set up a bit so they don’t fall apart. Then, carefully transfer them to a wire rack to cool completely. If you want to go the extra mile, you can drizzle a little more caramel sauce over the top right before serving. They look so pretty and taste even better!
Tips for Perfect Butterfinger Caramel Crunch Mini Pies
Okay, so to make sure these Butterfinger Caramel Crunch Mini Pies are absolutely perfect for your Christmas and Thanksgiving get-togethers, I’ve got a couple of tricks up my sleeve. First, when you’re chopping the Butterfinger, try to get them into pretty small, uniform pieces. This way, you get that signature crunch in every single bite, not just in one big chunk. Also, keep an eye on the oven – if your crust edges start browning too quickly, you can always loosely tent a piece of foil over them. It’s a little trick that saves the day and keeps your pies looking gorgeous!
Ingredient Notes and Substitutions
For the caramel sauce, any good quality thick caramel sauce will work beautifully, like the ones from Kraft or Ghirardelli. If you can’t find pecans or have a nut allergy, don’t you worry! You can totally skip them, or even try using some finely chopped pretzels for a salty crunch instead. It’s still going to be delicious! Just make sure those Butterfinger pieces aren’t too big, so they nestle nicely into the crust with the caramel.
Serving and Storing Your Holiday Pies
These little Butterfinger Caramel Crunch Mini Pies are just divine served warm, maybe with a tiny dollop of whipped cream or a extra drizzle of caramel if you’re feeling fancy! They’re perfect for setting out on a dessert table for grazing at your Christmas or Thanksgiving party. If you happen to have any leftovers (which is rare, trust me!), just pop them into an airtight container. They’ll stay yummy at room temperature for a couple of days. So easy to make ahead, right? For more festive dessert ideas, check out these triple chocolate cheesecake recipes.
Frequently Asked Questions About Butterfinger Caramel Crunch Mini Pies
Got questions about these little bites of holiday heaven? I’ve got answers! These Butterfinger Caramel Crunch Mini Pies are pretty straightforward, but I know you might have a few things on your mind.
Can I make these Butterfinger Caramel Crunch Mini Pies ahead of time?
Oh, absolutely! These are one of my favorite make-ahead holiday treats. You can totally bake them a day or two in advance. Just let them cool completely, then store them in an airtight container at room temperature. They’re still just as delicious the next day, which is a lifesaver when you’re juggling all those holiday festivities!
What is the best way to chop the Butterfinger for the mini pies?
My trick for getting the perfect crunch? Use a good, sharp knife and chop them on a cutting board. You want them to be pretty small, like little pebbles. You don’t want huge chunks, otherwise, they won’t fit as nicely into the crusts, and you might not get that caramel-y crunch in every single bite. Just a good, rough chop works wonders for these Butterfinger pies!
Are there any kid-friendly variations of these Butterfinger pies?
Kids absolutely adore these! If you want to make them even more fun for the little ones, try letting them help with sprinkling the cinnamon-sugar topping. You could also do a little drizzle of white chocolate or extra caramel sauce on top after they’ve cooled. They’re already a super easy holiday dessert, but a little extra sparkle always makes them more exciting for them! For another fun holiday treat, try these red velvet brownie dippers.
Estimated Nutritional Information
Just a heads-up, the nutritional info for these yummy Butterfinger Caramel Crunch Mini Pies is approximate! On average, one mini pie has about 180 calories, 10g of fat (4g of that’s saturated), 15g of sugar, and 20g of carbs. Remember, these numbers can change a little depending on the brands you use and exactly how you make them! For more information on general baking nutrition, you can check out resources like the USDA’s FoodData Central.
Irresistible Butterfinger Caramel Crunch Mini Pies
- Total Time: 38 minutes
- Yield: 24 mini pies 1x
- Diet: Vegetarian
Description
Enjoy the festive flavors of the holidays with these delightful Butterfinger Caramel Crunch Mini Pies. These bite-sized treats combine the classic crunch of Butterfinger with sweet caramel and a buttery pie crust, perfect for any celebration.
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 cup chopped Butterfinger candy bars
- 1 cup caramel sauce
- 1/2 cup chopped pecans
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll pie crusts and use a 3-inch round cookie cutter to cut out circles. You should get about 6 circles per crust.
- Gently press the crust circles into the wells of a mini muffin tin.
- In a medium bowl, combine chopped Butterfinger, caramel sauce, and chopped pecans.
- Spoon the Butterfinger mixture evenly into the pie crusts in the muffin tin.
- In a small bowl, mix together melted butter, granulated sugar, and cinnamon.
- Sprinkle the cinnamon-sugar mixture over the top of each mini pie.
- Bake for 15-18 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the mini pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, drizzle with additional caramel sauce before serving.
- These mini pies can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.
- Ensure Butterfinger pieces are not too large to fit easily into the crusts.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Butterfinger pies, caramel crunch, mini pies, Christmas dessert, Thanksgiving dessert, holiday baking, candy bar pie, easy dessert