Oh my goodness, you guys! If you haven’t tried making butterfinger caramel crunch mini pies, you’re missing out on a little slice of heaven. These tiny treats are the perfect combination of a buttery, flaky crust, gooey caramel, and crunchy Butterfinger pieces sprinkled on top. Seriously, it’s like a party for your taste buds! I remember the first time I made these for a gathering; everyone went wild for them! They’re so easy to whip up and always a crowd-pleaser, whether you’re hosting a birthday bash or just treating yourself on a cozy night in. Trust me, once you taste these, you’ll want to make them again and again!
Ingredients List
- 1 cup all-purpose flour – This is the base of your crust, providing that lovely flaky texture.
- 1/2 cup unsalted butter, softened – Make sure it’s softened for easy mixing; it brings richness to the crust.
- 1/4 cup sugar – Just enough to sweeten the crust without overpowering the other flavors.
- 1/4 teaspoon salt – Enhances the sweetness and balances the flavors beautifully.
- 1/4 cup caramel sauce – Use your favorite store-bought kind or homemade—either works wonders for that gooey filling.
- 1/2 cup Butterfinger candy bars, crushed – The star of the show! These add that irresistible crunch and flavor.
- 1 egg, beaten – This will help seal the crust edges and give it a lovely golden finish.
How to Prepare butterfinger caramel crunch mini pies
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because it ensures your mini pies bake evenly. While that’s heating up, grab a mixing bowl and combine the flour, softened butter, sugar, and salt. Mix it all together until it looks nice and crumbly—this is going to be your crust! Now, press that mixture firmly into your mini pie tins. Make sure to cover the bottom and edges well; you want a sturdy crust to hold in all that delicious filling.
Fill and Top
Once your crusts are ready, it’s time for the fun part! Drizzle about a tablespoon of caramel sauce into each crust. Don’t be shy; this gooey goodness is what makes these pies so special. Now, sprinkle those crushed Butterfinger pieces generously on top of the caramel. I like to add a little extra for good measure, but you can adjust it based on how much crunch you like. Finally, take your beaten egg and brush it along the edges of the crust. This will give it that beautiful golden finish when it bakes!
Baking Instructions
Now pop those beauties in the oven and bake for about 15 to 20 minutes. You’ll know they’re done when the crust is a lovely golden brown, and your kitchen is filled with the most heavenly aroma. Once they’re out, let them cool for a bit before serving. Trust me, waiting is tough, but it’ll be worth it when you take that first bite!
Tips for Success
Making these butterfinger caramel crunch mini pies is a breeze, but I’ve got some tips to help you nail it every time! First off, be sure your butter is softened and at room temperature. If it’s too cold, you’ll struggle to mix it well, and we want that crust to be perfect! Also, don’t skip on the pressing down of the crust—it needs to be compact enough to hold all that gooey filling without falling apart.
Another thing to keep in mind is the caramel sauce. If you find it’s too thick, just warm it up slightly; it’ll pour much easier into your crusts. Oh, and feel free to adjust the amount of Butterfinger on top—if you’re a big fan of that crunch, go ahead and pile it on! But if you prefer a more subtle flavor, a lighter sprinkle works just as well.
A common mistake is overbaking the pies. Keep an eye on them as they bake; they can go from golden to burnt pretty quickly. Once they’re that lovely golden brown, take them out and let them cool completely in the tins before trying to remove them. This helps them set up nicely and prevents any breakage.
Finally, if you’re feeling adventurous, try adding a pinch of sea salt on top just before serving. It really enhances the sweet and salty flavor combo and takes these mini pies to the next level! Enjoy your baking, and don’t forget to taste as you go—cooking is all about having fun!
Variations
One of the best things about these butterfinger caramel crunch mini pies is how versatile they are! You can easily switch things up based on your mood or what you have on hand. Here are some fun variations to try:
- Chocolate Drizzle: After baking, drizzle some melted chocolate over the top for an extra indulgent treat. It adds a rich layer that complements the caramel and Butterfinger perfectly!
- Peanut Butter Swirl: Mix a few tablespoons of creamy peanut butter into the caramel sauce before filling the crusts. The combination of caramel and peanut butter is a match made in heaven!
- Nutty Crunch: Toss in some chopped nuts—like pecans or almonds—along with the Butterfinger. The added crunch and nutty flavor make for a delightful twist.
- Different Candy Bars: Experiment with other candy bars like Snickers or Milky Way! Just chop them up and use them in place of the Butterfinger for a new flavor profile.
- Seasonal Spices: Add a sprinkle of cinnamon or nutmeg to the crust for a warm, spicy kick, especially great for fall gatherings!
- Fruit Topping: Top your cooled mini pies with fresh fruit like sliced bananas or strawberries. It not only adds a pop of color but also a refreshing taste that balances the sweetness.
Feel free to get creative and mix and match these ideas! The possibilities are endless, and each variation brings a new twist to these delightful mini pies. Happy baking!
Storage & Reheating Instructions
Alright, so you’ve made these delicious butterfinger caramel crunch mini pies, and now you’ve got some leftovers (if that’s even possible!). Here’s how to store them properly so they stay as tasty as the first bite!
First off, let those mini pies cool completely in the tins before transferring them. This step is crucial because it helps them firm up and prevents any sogginess. Once they’re cool, gently remove them from the tins and place them in an airtight container. You can layer them with parchment paper in between to keep them from sticking together. They’ll last in the fridge for about 3 to 4 days—if they even make it that long!
Now, if you find yourself with a larger batch or want to save some for later, you can freeze them! Just wrap each mini pie tightly in plastic wrap, and then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge. No need to worry about reheating, as they’re just as delightful chilled, but if you prefer a warm treat, you can pop them in the oven at 350°F (175°C) for about 10 minutes.
Just a little reminder: if you do choose to reheat, keep an eye on them to avoid any burning. Trust me, the smell alone will have you drooling! Enjoy your mini pies, whether they’re fresh out of the oven or chilled from the fridge!
Nutritional Information
So, let’s talk numbers! It’s always good to know what you’re indulging in, right? Just keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are just general estimates for each mini pie.
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 100mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
These little desserts pack quite a punch with their sweet and salty flavors, and knowing what goes into them can help you enjoy them even more. So go ahead, treat yourself to a butterfinger caramel crunch mini pie—you deserve it!
FAQ Section
Can I substitute the Butterfinger with another candy?
Absolutely! While Butterfinger adds that unique crunch and flavor, you can swap it out for other candies like Snickers, Milky Way, or even chopped nuts for a different twist. Just keep the measurements similar to maintain that delicious filling.
What if my crust falls apart when I take it out of the tin?
Oh no! This can happen if the crust isn’t pressed down firmly enough or if it’s not cooled completely before removing. Make sure to compact the crust well while pressing it into the tins, and let it cool fully before trying to remove it. If it does fall apart, you can always scoop it into a bowl and call it a pie parfait—it’ll still taste amazing!
Can I make these mini pies in advance?
You bet! These mini pies are perfect for making ahead of time. Just bake them, let them cool, and store them in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 2 months. Just remember to thaw them overnight in the fridge before serving.
What’s the best way to reheat them?
If you want to enjoy them warm, preheat your oven to 350°F (175°C) and pop them in for about 10 minutes. This will make the crust nice and crispy again, and the caramel gooey! But honestly, they’re just as delightful cold, so it’s really up to your personal preference.
Can I use a different type of crust?
Definitely! While I love this buttery crust, you can experiment with graham cracker crusts or even a cookie crust for a fun twist. Just make sure it’s sturdy enough to hold that delicious filling!
Butterfinger Caramel Crunch Mini Pies: 7 Irresistible Delights
- Total Time: 35 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delicious mini pies with a buttery crust, filled with caramel and topped with Butterfinger pieces.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup caramel sauce
- 1/2 cup Butterfinger candy bars, crushed
- 1 egg, beaten
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, butter, sugar, and salt until crumbly.
- Press the mixture into mini pie tins to form the crust.
- Fill each crust with caramel sauce.
- Sprinkle crushed Butterfinger on top of the caramel.
- Brush the edges of the crust with beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be topped with whipped cream if desired.
- Adjust the amount of caramel based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: butterfinger, caramel, mini pies, dessert
