Mini Butterfinger Pies in a Jar
- 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
Preparation time 20mins
Adapted from crumbsandchaos.net
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.
Make the filling:
4.Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated.
5.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.
Assemble the pies:
6.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.