Ingredients
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
½ cup granulated sugar
For the Filling:
1 cup caramel sauce
1 cup crushed Butterfinger candy bars
For the Whipped Cream Topping:
1 cup heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract
For the Drizzle:
1 cup dark chocolate chips, melted
For Garnish:
½ cup chopped Butterfinger candy bars
Instructions
Directions:
Preheat the Oven:
Preheat to 350°F (175°C). Grease mini tart pans.
Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the mini tart pans and bake for 10 minutes until golden brown. Let cool.
Add the Caramel and Butterfinger Layers:
Spread a generous layer of caramel sauce over each crust. Sprinkle with crushed Butterfinger candy bars.
Make the Whipped Cream:
In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream on top of each mini pie.
Drizzle with Chocolate:
Melt the dark chocolate chips and drizzle over the whipped cream topping.
Garnish and Chill:
Sprinkle with chopped Butterfinger pieces. Refrigerate for at least 1 hour before serving.