Butterfinger Pies

Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well and press onto the bottoms of 2 to 3 medium sterilized jars.

Place chopped Butterfinger chocolate bar in each jar.

Make the filling: Beat together softened cream cheese, peanut butter, and sugar. Fold in whipped cream. Divide mixture among the jars and refrigerate for 2 hours or overnight. Top with whipped cream, chocolate syrup, and chopped Butterfinger before serving.