Mini Butterfinger Caramel Cheesecakes.

I know, I know.

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It’s literally been months since I last posted…oops.

The good news is, I have a WONDERFUL apology present for you.

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The best thing about making miniature desserts is that since they’re smaller, you can eat more of them and consume less calories. That’s how that works…right?

I rarely eat candy bars because they have all the nutrition facts listed right on the back of the wrapper. For me, It’s much safer to eat a ginormous donut that doesn’t include the calorie count listed on the back. Twisted, I know. Anyways, in the odd circumstance in which I decide I would like to inhale eat a candy bar, it takes me FOREVER to choose which one. Seriously, I act like the fate of mankind rests on my choice of candy bar.

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My go-to/I’m in a hurry/OH JUST PICK ONE, candy bar is definitely the Snickers bar. Predictable, safe, and consistently delicious. And satisfying (I had to say that last one because that’s how they market it).

My “healthy” candy bar choice? Pretzel M&M’s. This is what I purchase when I’m just wanting a little taste of something sweet. Every time I get these I say to myself, “I’ll just eat a few and save the rest for later.” Then I eat the whole bag in two minutes. Healthy.

The other day I took a risk in the candy department: I strayed from the norm and bought a Butterfinger. Say what you will, but in my book Butterfingers are the MOST underrated and overlooked candy bar on the shelves. If you haven’t tasted one in your lifetime, go buy one right now. And then buy 24 more mini ones because you’ll need those for this recipe that will blow your mind.

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So you may find it odd that I listed 'Gretzels' in the ingredients for the crust. No, I did not just draw a blank and forget how to spell pretzels. My dad brought these odd cookies home from his office one day and told us to find a use for them. They're a combination of graham crackers and pretzels, and are actually pretty tasty for an office snack. If you would like to try them out, you can find them for purchase here. If not, pretzels will work fine as a substitute.

This recipe is my first shot at recipe tweaking/development. I used a conglomeration of different recipes (go check out those beautiful blogs) for each aspect of this dessert and added a caramel twist of my own. Please note that this cheesecake will not hold up and bake like a normal cheesecake in a spring-form pan. These little tots are meant to be assembled shortly before consuming them. This being said, it would be best to make these for a party, shower, etc.

It’s time to let the Butterfinger shine, my friends. Dig in.

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Mini Butterfinger Caramel Cheesecakes.
Print Recipe Here

Crust:

9 oz Mini Size Butterfingers

3 oz Gretzels

2 tablespoons butter (melted)

Filling:

1 (8 ounce) package cream cheese, softened

½ cup Butterfinger Gretzel mix

1/4 cup Butterfinger

1 teaspoon vanilla extract

1 (8 ounce) tub frozen whipped topping

Find Caramel Sauce Recipe HERE (I cut this recipe in half)

1. Using a food processor, grind Butterfingers and Gretzels until no large chunks remain. In a small bowl, combine Butterfinger and Gretzels. Set aside 1/2 cup of mixture for the filling. Next, add butter and mix until all of the candy is coated. Press crust mixture into the bottom of individual serving dishes and chill.

2. In a large bowl, with an electric mixer, beat the cream cheese and whipped topping on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla, the remainder of the Butterfinger/Gretzel mix, caramel sauce, and the additional ground Butterfinger. Mix to combine.

3. Once crust has chilled, fill a piping bag with cheesecake mousse and pipe into individual serving dishes. Return them to fridge to chill for 3 hours or overnight for best results. Top with whipped cream and remaining butterfingers.

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