Butterfinger Caramel Crunch Mini Pies
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.
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!