Ingredients
– 1 package of refrigerated pie crusts (2 crusts)
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 1 cup whipped topping (thawed)
– 1/2 cup caramel sauce
– 1 cup Butterfinger candy bars, crushed
– Optional: additional caramel for drizzling
Equipment Needed
– 12-cup muffin tin
– Rolling pin (if you need to roll out the pie crust)
– Mixing bowls
– Whisk
– Measuring cups and spoons
– Plastic wrap
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). While it’s warming up, roll out your pie crusts slightly if needed and cut them to fit into the muffin tin. Gently press the crusts into the bottom and up the sides of each cup, creating little pastry shells. I always get a little creative here, trimming the edges to give them a nice, clean look. Once your crusts are in place, bake them for about 10-12 minutes or until they’re lightly golden. The smell of baking pie crust? Absolutely heavenly! (See the next page below to continue steps…)