It was a chilly Saturday afternoon, and we had just finished raking leaves in the yard. The kids were red-cheeked from running around, and my husband had set up the little firepit for marshmallows. I went back inside to warm up and figure out what to make that would feel cozy but still fun.

⁠

I remembered spotting these Butterfinger Caramel Crunch Mini Pies on Pinterest a few days earlier while waiting in line at the grocery store. They had that gooey, sweet-and-salty look that practically called for a blanket and a good family movie.

I had everything I needed: caramel sauce, crushed Butterfingers, cream cheese, whipped topping, and a box of mini graham crusts I had almost forgotten in the pantry. It came together fast: no baking, just a bit of mixing and layering. I popped them in the fridge while the kids washed up, and by the time we started our movie, dessert was ready. That first bite—cool, creamy, and just crunchy enough—earned a round of “Mom, can you make this again next week?”

These little pies might look fancy, but they’re weeknight simple. Great for last-minute gatherings, rainy days indoors, or anytime you want something a bit more exciting than a basic cookie or pudding cup. They’re playful, a little nostalgic, and totally crowd-pleasing.

Short Description

Mini pies filled with silky homemade caramel, topped with chocolate ganache and crushed Butterfinger candy. Sweet, crunchy, and a total crowd-pleaser.

Key Ingredients

Mini Pies:

12 mini tart shells (store-bought or homemade)
1 can (14 oz) sweetened condensed milk
1/4 cup brown sugar
1/4 cup unsalted 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

Tools Needed

Medium saucepan
Whisk or silicone spatula
Microwave-safe bowl
Spoon or small ladle
Mini tart pans or a muffin tin (if making shells from scratch)
Baking sheet (if pre-baking store-bought shells)

Cooking Instructions

Step 1: Pre-Bake Tart Shells
Bake the mini tart shells according to package instructions. Once done, remove and let them cool completely on a wire rack.

Step 2: Make the Caramel
In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir constantly for 10 to 12 minutes. The mixture should thicken to a golden, smooth caramel that coats the back of a spoon.

Step 3: Add Vanilla
Remove from heat and stir in vanilla extract. Let the caramel cool for 1–2 minutes before spooning into the tart shells.

Step 4: Fill Tart Shells
Spoon warm caramel evenly into the cooled tart shells. Let them sit for 10 minutes so the caramel can begin to set.

Step 5: Make the Chocolate Ganache
In a microwave-safe bowl, heat 1/4 cup heavy cream until steaming (about 30–40 seconds). Add chocolate chips. Let sit for 1 minute, then stir until smooth.

Step 6: Add the Ganache
Spoon a thin layer of ganache over the caramel in each tart.

Step 7: Add the Crunch
Sprinkle crushed Butterfinger pieces over the top of each tart.

Step 8: Chill
Refrigerate the mini pies for at least 1 hour. Serve chilled for best texture and flavor.

Why You’ll Love This Recipe

Decadent Layers: Creamy caramel, rich ganache, and crunchy Butterfinger make each bite perfectly sweet and textured.

No Fancy Tools Needed: Basic kitchen equipment gets the job done—no candy thermometer or mixer required.

Kid-Approved: These are hands-down a hit with kids and adults alike.

Make-Ahead Friendly: Prep in advance and chill, they’re even better the next day.

Perfect for Parties: Individual portions make them easy to serve and mess-free.

Mistakes to Avoid & Solutions

Caramel Turns Grainy: This happens if the sugar isn’t fully dissolved. Always stir constantly and avoid high heat.
Fix: Use a silicone spatula to scrape the bottom regularly and reduce the heat if it starts bubbling too hard.

Ganache Too Thick: If your chocolate isn’t melting smoothly, your cream may not be hot enough.
Fix: Reheat the cream slightly or microwave the mix in 10-second bursts, stirring between.

Tart Shells Overbaked: They can turn hard and crumbly.
Fix: Remove them as soon as they turn golden and let them cool completely before filling.

Butterfinger Topping Gets Soggy: Adding candy before chilling can sometimes make them soft.
Fix: Add the crushed topping just before serving if you want maximum crunch.

Serving and Pairing Suggestions

Serve chilled with a glass of cold milk, iced coffee, or even a hot espresso.

Plate on a serving tray with fresh strawberries or raspberries for a pop of color.

Pair with a scoop of vanilla bean ice cream for a fancier dessert.

Great for dessert tables, brunch buffets, or baby showers.

Storage and Reheating Tips

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Freeze: You can freeze the filled tarts without the topping for up to 2 months.

Reheat: These are best served chilled, but if you prefer them slightly warm, let them sit at room temperature for 20 minutes or warm for 10 seconds in the microwave.

Avoid: Don’t microwave with the Butterfinger topping, it may melt and lose crunch.

FAQs

1. Can I make these with homemade tart shells?
Yes! Use your favorite tart dough recipe and prebake them fully before filling.

2. What if I don’t have Butterfingers?
Try chopped Heath bars, Reese’s, or even chocolate-covered toffee bits for a similar effect.

3. Can I make these ahead for a party?
Absolutely. Make them a day in advance and store them in the fridge. Add the crushed candy just before serving.

4. How do I keep the caramel from being too runny?
Make sure to cook it long enough to thicken and let it set in the tart shells before adding ganache.

5. Can I make this into one big pie instead?
Yes, use a 9-inch tart shell and follow the same layering method. Chill longer, at least 2 hours before slicing.

Tips & Tricks

Line up your tart shells on a baking sheet for easier filling and chilling.

Crush Butterfingers using a rolling pin inside a sealed bag to avoid mess.

Let the caramel sit in the shells before adding ganache to avoid blending.

Use high-quality chocolate chips for the ganache, it makes a difference in taste and texture.

For extra crunch, add chopped peanuts or toffee bits with the Butterfinger topping.

Recipe Variations

Peanut Butter Lover’s Version

Swap the caramel with peanut butter mixed with powdered sugar and a splash of cream.

Use Reese’s pieces or chopped peanut butter cups on top.

Salted Caramel Twist

Add 1/4 teaspoon sea salt to the caramel during cooking.

Sprinkle flaky sea salt over the ganache layer before chilling.

Nut-Free Version

Use nut-free toffee candies or chocolate-covered pretzel bits as a topping instead of Butterfinger.

Mocha Version

Add 1 teaspoon instant espresso to the ganache for a coffee kick.

Top with chocolate shavings and skip the Butterfinger for a more refined finish.

Final Thoughts

After the credits rolled and the firepit burned low, we passed around the last two mini pies and laughed over the movie. It’s funny how food can pull a whole day together like that—yardwork, sticky fingers, silly jokes, and all. These pies now live in my recipe binder, marked with a sticky note: “Make for game night!”

Butterfinger Caramel Crunch Mini Pies