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Mini Butterfinger Pies in a Jar Recipe

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Category:
Category:
 

Graham Cracker Crust


Ingredients:  
Ingredients:  
6 whole GRAHAM CRACKERS
1 Tablespoon BROWN SUGAR
3 Tablespoons BUTTER, melted

Directions:
Directions:
Preheat oven to 350°. Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine. Press 1½ 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.
 

Peanut Butter Filling


Ingredients:  
Ingredients:  
1 8 oz. pkg. REGULAR CREAM CHEESE
1 cup POWDERED SUGAR, sifted
2 Tablespoons BROWN SUGAR, packed
½ cup CREAMY PEANUT BUTTER
½ teaspoon VANILLA
¾ cup cold WHIPPING CREAM
1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped

Directions:
Directions:
Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated. 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


Ingredients:  
Ingredients:  

Directions:
Directions:
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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