Butterfinger Caramel Crunch Mini Pies
Mini pies filled with silky homemade caramel, topped with chocolate ganache and crushed Butterfinger candy. Sweet, crunchy, and a total crowd-pleaser.
Ingredients
Mini Pies:
- 12 mini tart shells store-bought or homemade
- 1 can 14 oz sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Chocolate Layer:
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Topping:
- ½ cup crushed Butterfinger candy bars
Instructions
- Bake mini tart shells as directed. Cool completely.
- Heat condensed milk, brown sugar, butter, and ¼ cup cream over medium heat, stirring for 10–12 minutes until thick and golden.
- Remove from heat. Stir in vanilla. Cool slightly.
- Spoon warm caramel into cooled tart shells. Let sit 10 minutes.
- Microwave ¼ cup cream until hot. Add chocolate chips, let sit 1 minute, then stir until smooth.
- Spoon ganache over caramel layer.
- Sprinkle crushed Butterfinger on top.
- Refrigerate at least 1 hour. Serve chilled.