Shout out to Ken Haedrich for yet another recipe!
6 mini store-bought graham cracker pie crusts
8-oz package of cream cheese (softened)
1 cup powdered sugar
2 tablespoons brown sugar
1/2 cup smooth peanut butter
1/2 teaspoon vanilla
2/3 cup whipping cream
One 2.1 ounce Butter Finger candy bar (chopped)
Pre-bake crusts according to directions on package.
In a large bowl, beat cream cheese until smooth and creamy. Add both sugars and beat until smooth. Add peanut butter and vanilla; beat again until smooth. Place bowl in fridge.
In a different bowl, beat the cream on high until stiff. Fold into peanut butter mixture.
Chill in fridge for 1-2 hours before eating. Yummmmm.