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:
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12 mini tart shells (store-bought or homemade)
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1 (14 oz) can sweetened condensed milk
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1/4 cup brown sugar
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1/4 cup butter
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1/4 cup heavy cream
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1/2 teaspoon vanilla extract
Chocolate Layer:
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1/2 cup semi-sweet chocolate chips
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1/4 cup heavy cream
Topping:
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1/2 cup crushed Butterfinger candy bars
Instructions
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Prep Tart Shells: Pre-bake mini tart shells as per package instructions. Let cool completely.
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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.
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Fill Shells: Spoon caramel into cooled tart shells and let sit for 10 minutes to set slightly.
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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.
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Assemble: Spoon ganache over caramel in each pie. Top with crushed Butterfinger pieces.
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Chill: Refrigerate for at least 1 hour to firm up before serving.
Notes
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Use a piping bag for cleaner, neater layers.
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Sprinkle fresh Butterfinger crumbs just before serving to maintain crunch.
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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
