Ingredients
1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
½ cup granulated sugar
1 cup caramel sauce
1 cup crushed Butterfinger candy bars
1 cup heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract
1 cup dark chocolate chips, melted
1½ cup chopped Butterfinger candy bars.
Caramel sauce
About 1½ cups
1 cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste
Instructions:
In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste.
Preheat the oven to 350°F (175°C) and grease mini tart pans. Mix the 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. Spread a generous layer of caramel sauce over each crust. Sprinkle with crushed Butterfinger candy bars. In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream on top of each mini pie. Melt the dark chocolate chips and drizzle over the whipped cream topping. Sprinkle with chopped Butterfinger pieces and refrigerate for at least 1 hour before serving. Enjoy 