Short Description
These Butterfinger Caramel Crunch Mini Pies are a decadent, no-fuss dessert featuring layers of smooth homemade caramel, rich chocolate ganache, and a crispy Butterfinger candy topping. Nestled in mini tart shells, they’re perfect for parties, holidays, or when you want a show-stopping sweet treat in bite-sized form.
Why You’ll Love This Recipe
Mini and Elegant: Perfectly portioned individual pies that look as good as they taste.
Rich Caramel Filling: Made from scratch using sweetened condensed milk and brown sugar.
Decadent Chocolate Layer: Smooth ganache adds a luscious contrast to the buttery caramel.
Crunchy Candy Topping: Crushed Butterfinger bars bring texture and classic flavor.
Ideal for Entertaining: Easy to make ahead and serve at parties or gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mini Pies:
12 mini tart shells (store-bought or homemade)
For the Caramel Filling:
1 (14 oz) can sweetened condensed milk
1/4 cup brown sugar
1/4 cup butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
For the Chocolate Layer:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Topping:
1/2 cup crushed Butterfinger candy bars
Directions
Pre-Bake the Tart Shells:
Bake the mini tart shells according to package or recipe instructions. Let them cool completely before filling.
Make the Caramel:
In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir continuously for about 10–12 minutes, or until the mixture thickens into a smooth, golden caramel. Remove from heat and stir in vanilla extract.
Fill with Caramel:
Spoon the caramel evenly into each cooled tart shell. Let sit for about 10 minutes to firm slightly before adding the next layer.
Prepare the Chocolate Ganache:
Heat 1/4 cup heavy cream in a microwave-safe bowl until steaming but not boiling. Add the chocolate chips and let sit for 1 minute. Stir until the mixture is smooth and glossy.
Add the Chocolate Layer:
Spoon a layer of ganache over the caramel in each mini pie, spreading gently to cover.
Top with Butterfinger:
Sprinkle crushed Butterfinger candy pieces over the chocolate layer while still warm so they stick.
Chill and Serve:
Refrigerate the mini pies for at least 1 hour to allow the layers to set. Serve chilled or at room temperature.
Servings and Timing
Servings: 12 mini pies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 60 minutes
Total Time: 1 hour 35 minutes
Calories: Approximately 290 kcal per mini pie
Variations
Nutty Crunch: Add chopped peanuts or almonds with the Butterfinger topping for added texture.
Dark Chocolate: Use dark chocolate chips for a richer ganache.
Salted Caramel: Sprinkle a pinch of flaky sea salt on top of the caramel layer for contrast.
Peanut Butter Layer: Spread a thin layer of peanut butter under the caramel for an extra indulgent twist.
Gluten-Free Option: Use gluten-free tart shells to accommodate dietary needs.
Storage/Reheating
Refrigeration: Store the mini pies in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individually wrapped pies in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Serving Tip: Serve cold for firmer layers or slightly softened at room temperature for a creamier texture.
FAQs
Can I make these ahead of time?
Yes, these mini pies are perfect for making a day in advance. Chill until ready to serve.
Can I use store-bought caramel?
You can, but homemade caramel offers a fresher and richer flavor.
How do I crush Butterfinger bars?
Place them in a sealed plastic bag and use a rolling pin or heavy object to gently crush them.
Can I use regular pie crust instead of tart shells?
Yes, cut regular pie crust into rounds and press into a mini muffin tin to make homemade tart shells.
Are these freezer-friendly?
Yes, they freeze well. Wrap each pie tightly and store in a freezer-safe container.
How long do the layers take to set?
Chilling for at least 1 hour ensures the caramel and chocolate layers are firm and slice cleanly.
Can I use milk chocolate?
Yes, but it will result in a much sweeter ganache. Semi-sweet or dark chocolate balances the caramel better.
Can I make this in a full-sized pie?
Yes, use a 9-inch tart shell and extend the chilling time slightly to allow full setting.
How do I keep the crusts from getting soggy?
Make sure the tart shells are completely cooled and the caramel is slightly thickened before filling.
What other toppings can I use?
Try chopped toffee, mini chocolate chips, or crushed pretzels for a different twist.
Conclusion
Butterfinger Caramel Crunch Mini Pies are the perfect combination of creamy, crunchy, and chocolaty goodness—all in a fun, mini format. These bite-sized treats are ideal for parties, dessert tables, or a sweet ending to any meal. With their rich caramel filling, smooth ganache, and crispy candy topping, they’re sure to impress guests and satisfy every sweet tooth.
Butterfinger Caramel Crunch Mini Pies
- Total Time: 35 minutes
- Yield: 12 mini pies
Description
These Butterfinger Caramel Crunch Mini Pies are decadent bite-sized treats layered with smooth homemade caramel, rich chocolate ganache, and topped with crunchy Butterfinger candy. Perfect for parties or indulgent desserts, they combine sweet, salty, and chocolaty flavors into a truly irresistible no-fuss dessert.
Ingredients
For the Pies:
-
12 mini tart shells (store-bought or homemade)
-
1 (14 oz) can sweetened condensed milk
-
1/4 cup brown sugar
-
1/4 cup butter
-
1/4 cup heavy cream
-
1/2 teaspoon vanilla extract
Chocolate Layer:
-
1/2 cup semi-sweet chocolate chips
-
1/4 cup heavy cream
Topping:
-
1/2 cup crushed Butterfinger candy bars
Instructions
-
Prep Tart Shells: Pre-bake mini tart shells as per package instructions. Let cool completely.
-
Make Caramel: In a saucepan over medium heat, combine condensed milk, brown sugar, butter, and 1/4 cup cream. Stir continuously for 10–12 minutes until thickened. Remove from heat and stir in vanilla.
-
Fill Shells: Spoon caramel into cooled tart shells and let sit for 10 minutes to set slightly.
-
Prepare Ganache: Heat 1/4 cup cream in a microwave-safe bowl until steaming. Add chocolate chips and let sit 1 minute, then stir until smooth.
-
Assemble: Spoon ganache over caramel in each pie. Top with crushed Butterfinger pieces.
-
Chill: Refrigerate for at least 1 hour to firm up before serving.
Notes
-
Use a piping bag for cleaner, neater layers.
-
Sprinkle fresh Butterfinger crumbs just before serving to maintain crunch.
-
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
