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
Scale
- 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