This batch of Beanut Butter Caramel Minis started as a Saturday experiment and quickly became a household favorite. I first made them when I wanted a small, shareable sweet that combined all my favorite textures: a crisp buttery crumb, a dense and creamy peanut filling, a ribbon of warm caramel, and a final crunch from salted roasted peanuts. They’re small enough to pop in your mouth but complex enough to feel like a special treat. The contrast between the slightly tangy cream cheese and the rich peanut butter center is what makes these irresistible—each mini gives you a little cheesecake experience with a candy-bar finish.

I discovered the balance for the filling while testing ratios on a rainy afternoon—more peanut butter made the center too dense, less left it too soft. The final formula keeps the minis silky but stable after baking. I often bring a tray when friends stop by: people love that they’re individually portioned, and even picky eaters are drawn to the crunchy, caramel-sweet topping. If you’re baking for a crowd or want to make something charming that looks like it took hours to prepare, these are the kind of small bites that do all the work for you.

Ingredients

• Graham cracker crumbs: 1 cup of finely crushed graham cracker crumbs is the base for the crust. Look for classic honey or cinnamon graham crackers for a warm flavor—use store brands or Honey Maid for consistent results. Finely process in a food processor for even compaction.
• Melted unsalted butter: 1/4 cup melted butter binds the crumbs and adds richness. I prefer unsalted so I can control the final salt level; use European-style for a slightly creamier mouthfeel.
• Granulated sugar (for crust): 3 tablespoons sugar in the crust helps browning and gives a slight snap to the base—measure by spooning and leveling for accuracy.
• Cream cheese: 8 ounces (one 8-oz package) softened to room temperature ensures a smooth filling. Full-fat cream cheese yields the best texture; let it soften on the counter for 30 minutes before mixing.
• Creamy peanut butter: 1/2 cup creamy peanut butter provides the nutty flavor and body. Use a natural brand if you like a more roasted note, but stir well if oil separation occurs.
• Granulated sugar (for filling): 1/3 cup sugar sweetens the center without overwhelming the peanut and cream-cheese balance—caster sugar blends even faster but regular granulated is fine.
• Egg: 1 large egg binds the filling and gives a custard-like structure; make sure it’s room temperature for even incorporation.
• Vanilla extract: 1 teaspoon pure vanilla deepens flavor and rounds the sweetness.
• Unsalted butter (for caramel): 4 tablespoons butter melted with the sugar creates a rich caramel base; use unsalted and add a pinch of sea salt if you like salted caramel.
• Brown sugar: 1/2 cup packed brown sugar for a molasses-forward caramel. Light or dark both work—dark will give a deeper flavor.
• Heavy cream: 1/4 cup heavy cream makes the caramel glossy and pourable; warm the cream slightly before adding to keep the caramel smooth.
• Roasted peanuts: 1/2 cup chopped roasted peanuts add crunch and visual contrast—use salted peanuts for a salty-sweet finish or unsalted if you prefer to control salt.

Instructions

Prepare the oven and crust: Preheat the oven to 320°F. Combine 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and 1/4 cup melted unsalted butter in a bowl and stir until the mixture holds together when pressed. Line a 24-cup mini muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form an even, compact base. Bake for 5 to 7 minutes until set and slightly fragrant. Allow to cool completely in the tin on a wire rack to prevent steam from softening the crust. Make the peanut-cream filling: Beat 8 ounces softened cream cheese in a medium bowl with an electric mixer until completely smooth and no lumps remain. Add 1/2 cup creamy peanut butter, 1/3 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Mix on low first, then medium speed, scraping the bowl once, until the mixture is glossy and homogeneous—about 1 to 2 minutes. Overbeating can incorporate too much air and cause cracks, so stop as soon as smooth. Fill and bake: Spoon the filling evenly into each cooled crust, filling about three-quarters full—use a small cookie scoop for uniformity. Smooth the tops gently with a small spatula or the back of a teaspoon. Bake at 320°F for 15 to 18 minutes; the edges should be set while the centers have a slight jiggle. Remove the pan and let cool to room temperature on a rack to finish setting before chilling. Chill: After the minis reach room temperature, refrigerate them for at least 2 hours or overnight. This chilling period firms the filling and improves slicing or unmolding; refrigeration also deepens the flavors. Prepare the caramel and finish: In a small saucepan over medium heat, melt 4 tablespoons unsalted butter with 1/2 cup packed brown sugar, stirring frequently until the sugar dissolves and the mixture just begins to bubble. Carefully stir in 1/4 cup heavy cream and simmer for 1 to 2 minutes until the sauce thickens slightly. Remove from heat and add a pinch of sea salt if desired. Allow the caramel to cool for 5 minutes, then drizzle over chilled minis. Immediately sprinkle with 1/2 cup chopped roasted peanuts so they adhere and stay crunchy.

Storage Tips

Store chilled minis in an airtight container with parchment between layers to prevent sticking. They keep best in the refrigerator for up to 4 days; after that the crust can begin to soften and the peanuts can lose crunch. For longer storage, freeze for up to 3 months: place the baked and chilled minis on a baking sheet, freeze until solid (about 1 hour), then move to a freezer-safe container or bag. Thaw in the refrigerator overnight and add fresh caramel and peanuts before serving for best texture.

Ingredient Substitutions

If you need to adapt, try almond butter or sunflower seed butter in place of peanut butter for a nut-free option—sunflower seed butter gives a similar fat content and texture. For a gluten-free version, substitute gluten-free graham-style crumbs or finely crushed gluten-free cookies. Use low-fat cream cheese if desired, but expect a slightly lighter mouthfeel and less richness. For a dairy-free caramel, use canned coconut cream and a dairy-free butter alternative, though the flavor will shift toward coconut notes.

Serving Suggestions

Serve these as a bite-sized dessert at brunch, parties, or alongside coffee after dinner. Present them on a tiered tray with a small bowl of extra caramel for drizzling. Pair with dark roast coffee or a lightly sweet dessert wine—something that can stand up to the nutty richness. Garnish with a tiny sprinkle of flaky sea salt for a more sophisticated finish, or add a small square of dark chocolate on top for a candy-bar twist.

Seasonal Adaptations

Make these for the holidays by swapping regular peanuts for roasted pecans and adding a pinch of cinnamon to the crust. In summer, top with a few fresh berries right before serving to cut the richness. For autumn gatherings, fold a tablespoon of pumpkin purée into the filling and increase cinnamon in the crust for a pumpkin-peanut mashup. Tiny seasonal garnishes make these feel festive without changing the core technique.

Meal Prep Tips

To streamline, prepare crusts and fillings the day before: bake and chill the crusts, make the filling and keep it refrigerated in an airtight container, then assemble and bake on the day of serving. Caramel can be made up to two days ahead and reheated gently; cool before drizzling. Use a small disposable piping bag or resealable plastic bag with a corner snipped to portion filling quickly and evenly into the crusts for uniform results when prepping many at once.

These Beanut Butter Caramel Minis are a delightful small-format dessert with big flavors. They travel well, please diverse palates, and can be easily adapted—so make a batch, share them, and enjoy the compliments. Happy baking!