Mini Butterfinger Pies in a Jar

Mini Butterfinger Pies in a Jar | Crumbs and Chaos #dessert #butterfinger #pieinajar   www.crumbsandchaos.net I realized after my recent collection contribution to Something Swanky that I kind of fail at sharing peanut butter desserts around these parts.  And here’s the reason why…my husband really isn’t super crazy about peanut butter desserts.  He likes peanut butter and he’ll eat things that include peanut butter, but he doesn’t actually request or get excited about peanut butter desserts.  So for that reason, I usually don’t make very many of them.

Mini Butterfinger Pies in a Jar | Crumbs and Chaos #dessert #butterfinger #pieinajar   www.crumbsandchaos.net

But let’s just say this one had to be made, I mean come on, butterfingers have long been my favorite candy bar and this peanut butter was coming in pie form so he couldn’t very well be that against it.  That’s right – butterfinger pie.  I put them in little jars because I think they’re adorable and it’s built in portion control. Something you might need when you start with graham cracker crust, layer on chopped butterfinger candy bar and then creamy peanut butter mousse sprinkled with even more candy bar and topped with whipped cream.  It’s absolutely incredible.

Mini Butterfinger Pies in a Jar | Crumbs and Chaos #dessert #butterfinger #pieinajar   www.crumbsandchaos.net

Mini Butterfinger Pies in a Jar

Ingredients

    Graham Cracker Crust:*
  • 6 whole GRAHAM CRACKERS
  • 1 Tablespoon BROWN SUGAR
  • 3 Tablespoons BUTTER, melted
  • Peanut Butter Filling:
  • 1 8 oz. pkg. REGULAR CREAM CHEESE
  • 1 cup POWDERED SUGAR, sifted
  • 2 Tablespoons BROWN SUGAR, packed
  • 1/2 cup CREAMY PEANUT BUTTER
  • 1/2 teaspoon VANILLA
  • 3/4 cup cold WHIPPING CREAM
  • 1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped

Instructions

    Make the crust:
  1. Preheat oven to 350°.
  2. Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine.
  3. Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling.
  4. Make the filling:
  5. Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated.
  6. In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream.
  7. Assemble the pies:
  8. Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.

Notes

*You could easily use mini or regular store bought graham cracker crust instead of making the crust for the jars.

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Recipe Source: Pie by Ken Haedrich

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Comments

  1. says

    Wow! These look amazing! I love anything that involves peanut butter. I like the jar idea also, great for portion comtrol.
    Do you think baby food jars would work. I have a ton of these around the house?

    • says

      I’m not sure that baby food jars are safe to bake in the oven. You would have to check on that. I bought my little jars in a 12 count case at Walmart and I use them all the time! Thanks for stopping by today!

  2. says

    You have outdone yourself with these Butterfinger Creations!! Your pictures are wonderful. I know our readers would love this, too. We have a weekly link up party going on now (Thursdays), and we would love to see this post and/or any others you would like to share at allthingswithpurpose.com. Hope to see you soon!
    Julia Forshee recently posted..All Things Thursday Link-Up {No. 16}My Profile

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