There’s just something magical about bringing together your favorite candy bar and luscious caramel in individual no-bake treats. Butterfinger Caramel Crunch Mini Pies are that nostalgic, indulgent dessert you can throw together in minutes and serve to rave reviews — whether it’s a potluck, movie night, or just a Tuesday. Imagine layers of buttery graham cracker crust, creamy caramel pudding generously studded with Butterfinger pieces, topped with clouds of whipped topping and an extra drizzle of caramel. If you’re ready to win dessert duty, these mini pies are your new secret weapon!
Ingredients You’ll Need
It’s amazing how a few simple, easy-to-find ingredients can create such an unforgettable treat. Each item in this list pulls its weight: adding crunch, creamy richness, or dreamy sweetness. Here’s what you’ll need to make Butterfinger Caramel Crunch Mini Pies a highlight at your table:
- Graham cracker crumbs (1 1/2 cups): These form the golden, buttery base that holds your mini pies together and adds delicious crunch.
- Granulated sugar (1/4 cup): Sweetens the crust, balancing that irresistible salty-sweet flavor profile.
- Unsalted butter, melted (6 tablespoons): Helps bind the crust while infusing it with rich, toasty notes.
- Instant vanilla pudding mix (1 package, 3.4 ounces): The creamy filling comes together in a flash—no stovetop needed!
- Cold milk (1 1/2 cups): Activates the pudding mix and creates that soft, spoonable texture.
- Caramel sauce (1/2 cup, plus more for drizzling): Both mixed into the pudding and drizzled on top, this brings gooey caramel delight.
- Crushed Butterfinger candy bars (1/2 cup, plus extra for topping): Adds addictive crunch and that signature toffee-peanut butter flavor in every bite.
- Whipped topping, like Cool Whip (1 1/2 cups): Makes the filling incredibly light, fluffy, and dreamy.
- Mini pie tins or a 12-cup muffin tin lined with paper liners: Use these to make perfectly portioned Butterfinger Caramel Crunch Mini Pies without any fuss!
How to Make Butterfinger Caramel Crunch Mini Pies
Step 1: Make the Graham Cracker Crust
Start by combining your graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir everything until the mixture resembles wet sand (getting every crumb nicely coated is key). Press the crumb mixture firmly into the bottoms and up the sides of your mini pie tins or muffin liners to form sturdy crusts. Pop these in the refrigerator for about 10 minutes so they have time to set up and become nice and firm—no baking required!
Step 2: Prepare the Creamy Butterfinger Pudding Filling
In a separate bowl, whisk your instant vanilla pudding mix with the cold milk for a full 2 minutes. You’ll see it thicken to a silky, pudding consistency—this is when you know it’s ready. Next, add in the caramel sauce and crushed Butterfinger bars, gently stirring until they’re evenly distributed. Finally, fold in the whipped topping. This gives your filling that ultra-light, mousse-like texture that makes every bite irresistible.
Step 3: Fill and Chill Your Mini Pies
Spoon the pudding mixture into the chilled crusts, smoothing the tops with the back of your spoon for picture-perfect pies. Now, all you have to do is let them chill in the fridge for at least 2 hours. This time allows the flavors to meld and the filling to set up into that perfect creamy consistency that holds its shape when served.
Step 4: Add Those Finishing Butterfinger Caramel Crunch Touches
Right before serving, finish the Butterfinger Caramel Crunch Mini Pies with a swoon-worthy drizzle of caramel sauce and a generous sprinkle of more crushed Butterfinger candy. Don’t skip this step—those extra bits on top add another layer of crunch and flavor that makes these mini pies absolutely irresistible.
How to Serve Butterfinger Caramel Crunch Mini Pies
Garnishes
For the irresistible finishing touch, a swirl of extra whipped topping, a drizzle of caramel sauce, and a final shower of crushed Butterfinger bits make each pie look as good as it tastes. If you want to really step it up, a pretty twist of chocolate curl or a sprinkle of sea salt takes things over the top.
Side Dishes
Since these mini pies are a showstopper all on their own, keep your side dishes light and refreshing. Fresh berries or a simple fruit salad offer a bright, tart contrast to the sweet, creamy pies. If you’re serving at a party, a platter of salty snacks like pretzels or popcorn on the side balances the sweetness beautifully.
Creative Ways to Present
Butterfinger Caramel Crunch Mini Pies can be dressed up or down. Arrange them on a tiered dessert tray for a party or tuck each one into a festive cupcake wrapper for grab-and-go treats. For kids’ events or birthdays, try topping with mini flags or edible glitter. You can even assemble the pies in clear cups or jars for a charming, no-fuss presentation—perfect for backyard gatherings or gifts.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Butterfinger Caramel Crunch Mini Pies (which is rare!), simply cover and refrigerate them. They’ll stay fresh for up to three days, keeping their crunchy crust and creamy filling intact. Just be sure to wait to add extra toppings until right before serving for the best texture and flavor.
Freezing
Looking to make these ahead for an event? Absolutely! Assemble the mini pies without the final caramel and Butterfinger topping, then freeze them in an airtight container for up to one month. Thaw in the refrigerator for several hours or overnight, then dress them up before serving. They’re just as delicious straight from the fridge or even a little bit frozen for a chilly treat.
Reheating
No reheating needed for this delightfully cool dessert! If your Butterfinger Caramel Crunch Mini Pies have been in the freezer, simply let them soften in the refrigerator before serving. For that just-made texture, bring them out about 10–15 minutes ahead of time, allowing the filling to return to its creamy best.
FAQs
Can I use store-bought mini graham cracker crusts instead of making my own?
Definitely! Store-bought crusts are a great shortcut and still provide that classic graham crunch. Just fill as directed and continue with the recipe—no need to chill the crust first if they’re pre-made.
What’s the best way to crush Butterfinger bars?
The easiest method is to place your Butterfinger bars in a zip-top bag and use a rolling pin or the bottom of a glass to gently crush them into chunky pieces. This keeps the candy from sticking and helps keep the mess under control.
Can I make Butterfinger Caramel Crunch Mini Pies in advance for a party?
Absolutely! These pies actually get even better after a few hours in the fridge. Feel free to assemble them the day before and add the extra caramel drizzle and Butterfinger topping just before serving to keep things crisp and beautiful.
Is there a way to make these mini pies gluten-free?
Yes! Simply substitute gluten-free graham crackers for the crust and double-check your other ingredients to ensure they’re gluten-free. The result will be just as delicious and safe for everyone to enjoy.
Can I use homemade whipped cream instead of whipped topping?
Of course! Freshly whipped cream brings a luscious, airy finish—just make sure to whip it to soft peaks and fold it in gently so the filling stays light and fluffy.
Final Thoughts
It’s hard not to fall in love with Butterfinger Caramel Crunch Mini Pies. They require almost no effort but deliver pure happiness in every bite—a dreamy blend of crunch, caramel, and that unmistakable Butterfinger magic. Give them a try for your next gathering or just a sweet family night in. I promise, you’ll want to make them again and again!
Print
Butterfinger Caramel Crunch Mini Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in these delightful Butterfinger Caramel Crunch Mini Pies that are a perfect blend of sweet, crunchy, and creamy flavors all in one bite. These no-bake treats are easy to make and will surely impress your guests!
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup caramel sauce, plus more for drizzling
- 1/2 cup crushed Butterfinger candy bars, plus extra for topping
- 1 1/2 cups whipped topping (such as Cool Whip)
Additional:
- Mini pie tins or a 12-cup muffin tin lined with paper liners
Instructions
- Graham Cracker Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into mini pie tins or muffin liners and chill.
- Filling: Whisk pudding mix and milk until thickened. Add caramel sauce, crushed Butterfinger, and whipped topping. Fill crusts and chill.
- Serving: Drizzle with caramel sauce and top with crushed Butterfinger before serving.
Notes
- Make ahead and store in the refrigerator.
- For a firmer filling, freeze before serving.
- Store-bought crusts can be used for convenience.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 15 mg
