A few weeks ago, I attended my 10-year high school reunion. A whirlwind of conversations, laughter, and old stories filled the air, but one moment stuck with me the most.
We gathered in a cozy corner, everyone munching on snacks and catching up when a friend, Tanya, pulled out a batch of homemade mini pies. They were perfectly golden with a glossy caramel sheen on top and a sprinkle of crushed Butterfingers. I didn’t think much of it at first, but after that first bite, I was hooked.
The rich caramel, the creamy chocolate ganache, and the crunch of the Butterfinger made my taste buds dance in joy. Instantly, I knew I had to recreate them for my own family – a perfect treat to bring a little nostalgia back into my kitchen. And here we are, with a recipe that’s just as delightful as those reunion moments.
Short Description
These Butterfinger Caramel Crunch Mini Pies are the perfect balance of creamy caramel, rich chocolate ganache, and crunchy Butterfinger topping, all nestled in a buttery mini tart shell. They’re indulgent, easy to make, and the ideal sweet treat for any occasion.
Key Ingredients
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
For the topping:
-
1/2 cup crushed Butterfinger candy bars
Tools Needed
- 12 mini tart shells (store-bought or homemade)
- Saucepan
- Microwave-safe bowl
- Spoon or piping bag for filling
- Refrigerator for chilling
Cooking Instructions
Step 1: Pre-bake the tart shells
Preheat your oven according to the mini tart shell package instructions. Place the tart shells on a baking sheet and bake until golden and crisp. This usually takes around 8-10 minutes, but keep an eye on them! Once done, remove them from the oven and let them cool completely.
Step 2: Make the caramel filling
In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir constantly to prevent burning, and let the mixture thicken into a smooth, creamy caramel. This will take about 10-12 minutes, and the texture should be rich and sticky. Once it’s thickened, remove from the heat and stir in the vanilla extract. Spoon the caramel mixture into each cooled tart shell. Let them sit for 10 minutes to firm up slightly.
Step 3: Make the chocolate ganache
In a microwave-safe bowl, heat the remaining 1/4 cup heavy cream in the microwave for about 30-45 seconds until steaming. Add the semi-sweet chocolate chips to the bowl and let them sit for 1 minute. Stir the mixture until the chocolate is fully melted and smooth, creating a silky ganache. Spoon a generous layer of ganache over the caramel in each mini pie.
Step 4: Add the Butterfinger topping
Sprinkle the crushed Butterfinger candy pieces over the top of the ganache layer. This gives each pie a delicious crunch that balances out the smooth caramel and chocolate.
Step 5: Chill and serve
Place the mini pies in the refrigerator and chill for at least 1 hour. This helps the layers firm up and meld together. For best results, let them chill longer, up to 2 hours, to achieve a perfect texture.
Why You’ll Love This Recipe
Decadent flavors: The caramel is smooth and buttery, while the chocolate ganache adds a rich, velvety texture. The Butterfinger topping gives a satisfying crunch.
Quick and easy: With store-bought mini tart shells and minimal prep, these pies come together quickly, making them a perfect dessert for busy days or special gatherings.
Perfect for entertaining: These mini pies are the ideal portion size for parties and events, offering a bite-sized indulgence that’s sure to impress guests.
Versatile texture: Whether you enjoy them right out of the fridge or let them sit at room temperature for a softer bite, they’re perfect either way.
Mistakes to Avoid & Solutions
Caramel too runny: If your caramel doesn’t thicken, keep simmering it on low heat while stirring, but don’t rush the process. If it’s too thin, it won’t hold in the tart shells.
Crushed Butterfinger pieces too big: Make sure the candy is crushed finely so it’s evenly spread across the pies. Too large of pieces can make the topping uneven and harder to bite into.
Chocolate ganache not smooth: If your ganache becomes lumpy, try stirring it longer, or if needed, warm it up slightly in the microwave and stir again to smooth it out.
Serving and Pairing Suggestions
Serve these mini pies as a sweet treat for gatherings, or pair them with a hot cup of coffee or tea for a more indulgent dessert.
For a decadent dessert table, arrange them alongside other bite-sized treats like mini cheesecakes or chocolate truffles.
Storage and Reheating Tips
Storing: Store any leftover mini pies in an airtight container in the refrigerator for up to 3 days. The caramel filling will stay smooth and delicious.
Reheating: While they’re best served chilled, you can microwave them for a few seconds to soften the caramel slightly if you prefer a more gooey texture.
FAQs
1. Can I use homemade tart shells instead of store-bought?
Yes! Homemade tart shells will add an extra touch of freshness and flavor to the pies, but store-bought works just as well for convenience.
2. How can I make these pies more festive for the holidays?
You can sprinkle extra holiday-themed toppings like crushed peppermint candies, or drizzle with white chocolate for a seasonal twist.
3. Can I use a different candy for the topping?
Absolutely! You can substitute the Butterfinger with any candy of your choice, such as crushed Snickers or Milky Way bars, for a new flavor combination.
4. How do I know when the caramel has thickened enough?
The caramel should be thick and sticky, coating the back of a spoon. If you run your finger through it, it should leave a visible line.
5. Can I freeze these mini pies?
Yes, you can freeze them before adding the chocolate ganache. Just make sure to store them in an airtight container. When ready to serve, thaw them in the fridge and then add the ganache.
Tips & Tricks
Use a piping bag to fill the tart shells neatly for a cleaner presentation.
Don’t skip the chilling time! The caramel and chocolate need time to firm up for the best texture.
Recipe Variations
Salted Caramel Twist: Add a pinch of sea salt to the caramel mixture for a salted caramel version of these pies. The salty contrast will balance the sweetness perfectly.
Nutty Crust: Add chopped pecans or almonds to the tart shells before filling them with caramel for a delightful nutty flavor.
Dark Chocolate Layer: Swap the semi-sweet chocolate for dark chocolate for a richer, more intense flavor.
Final Thoughts
Creating a dessert that blends rich flavors and textures so seamlessly is always a rewarding experience. Making these Butterfinger Caramel Crunch Mini Pies wasn’t just about the treat itself – it was an opportunity to relive some cherished high school memories, surrounded by laughter and good company. These pies are simple enough for a relaxed afternoon in the kitchen, yet they have the power to bring people together over something sweet.
Baking for a reunion, a holiday gathering, or simply craving a delicious homemade dessert, these mini pies are sure to become a new favorite.The smooth caramel, velvety chocolate, and satisfying crunch of the Butterfinger combine to create the perfect bite-sized indulgence that will leave everyone coming back for more.
Butterfinger Caramel Crunch Mini Pies
Ingredients
For the caramel filling:
- 1 14 oz can sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
For the chocolate layer:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
For the topping:
- ½ cup crushed Butterfinger candy bars
Instructions
- Bake mini tart shells according to package instructions until golden and crisp. Let them cool completely.
- Cook sweetened condensed milk, brown sugar, butter, and cream until thick and creamy (about 10–12 minutes). Stir in vanilla, then spoon into cooled tart shells. Let sit for 10 minutes.
- Heat cream, add chocolate chips, and stir until smooth. Spoon over the caramel layer.
- Sprinkle crushed Butterfinger pieces over the ganache for a crunchy finish.
- Refrigerate the pies for at least 1 hour (or up to 2 hours) until firm. Enjoy!
