Ingredients:
- 1½ cups chocolate graham crackers (crushed)
- 6 tablespoons butter or margarine (melted)
- 3 Butterfinger® candy bars (crushed, divided)
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- ¼ cup dark brown sugar
- ¼ cup granulated white sugar
- ½ cup creamy peanut butter
- 24 ounces whipped topping (unthawed, divided)
- 8 mini pie pans or ramekins
- 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
- 1 ounce peanuts (crushed)
Directions
Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger®). Divide mixture evenly among eight mini pie pans, and press firmly into bottom and sides.
Put pie shells into freezer to chill until ready to fill.
Mix together next 7 ingredients (cream cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and whipped topping and 1 cup Butterfinger® candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute.
Evenly divide pie filling into eight mini pie pans.
Garnish each pie evenly with eight ounces whipped topping, crushed Butterfinger®, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional).
Cover each pie and freeze for at least 2 hours before serving.
Note: This can all be made into one large pie that serves 8 or into 8 mini pie pans.