Butterfinger Caramel Crunch Mini Pies – A No-Bake Dessert Dream

Looking for the ultimate bite-sized treat to satisfy your sweet tooth? These Butterfinger Caramel Crunch Mini Pies bring together the velvety richness of caramel, the decadence of chocolate ganache, and the irresistible crunch of crushed Butterfinger candy—all nestled in a tender, buttery tart shell. Whether you’re planning a party, a potluck, or just want a fun and fancy weeknight dessert, this recipe will win hearts every time.

‍ This post contains internal links to rangermt.com where you’ll find even more show-stopping dessert ideas like our fan-favorite Cinnamon Swirl Pound Cake Loaves!

 Why You’ll Love These Mini Pies

These Butterfinger Caramel Crunch Mini Pies aren’t your average sweet treat. They’re:

• Quick & Easy – With just a few pantry staples.

• No-bake friendly – Just minimal stovetop cooking!

• Perfectly portioned – Each tart is a handheld delight.

• Visually stunning – Perfect for sharing on social media or entertaining.

If you’re already a fan of candy bar desserts like Snickers Icebox Cake or Twix Tartlets, you’re going to love this one even more.

 Ingredients

Let’s break down exactly what you need for this indulgent treat.

• 12 mini tart shells (store-bought or homemade)

• 1 can (14 oz) sweetened condensed milk

• 1 tablespoon unsalted butter

• 1 teaspoon vanilla extract

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• 4 Butterfinger candy bars, crushed

• Optional: sea salt flakes for garnish

Tip: You can find ready-made mini tart shells in the baking aisle or make your own using shortbread crust from this recipe.

 Step-by-Step Instructions

Step 1: Make the Caramel Layer

This step creates a homemade dulce de leche-like filling using sweetened condensed milk.

1. In a saucepan over medium heat, combine the sweetened condensed milk and butter.

2. Stir constantly for about 10–15 minutes, or until the mixture thickens and turns a golden caramel color.

3. Remove from heat and stir in vanilla extract.

4. Spoon the mixture into each mini tart shell, filling them halfway. Let it cool for 10 minutes.

✅ This forms the base of your pie and brings that rich, creamy caramel flavor front and center.

Step 2: Prepare the Ganache

Chocolate ganache adds smooth richness that balances the sweet caramel.

1. Place chocolate chips in a bowl.

2. In a saucepan, heat the heavy cream just until it begins to simmer.

3. Pour the cream over the chocolate chips. Let it sit for 2 minutes.

4. Stir until the mixture is glossy and fully combined.

This ganache is foolproof and silky—perfect for a luxurious topping.

Step 3: Assemble the Pies

Here’s where the magic comes together.

1. Spoon ganache over the caramel layer in each tart shell.

2. While still warm, sprinkle the tops generously with crushed Butterfinger pieces.

3. (Optional) Add a pinch of sea salt flakes to balance the sweetness.

Step 4: Chill & Serve

Refrigerate the pies for at least 1 hour or until set. Serve chilled or at room temperature.

❄️ These pies can be made ahead of time and stored in the fridge—great for party prep!

 Recipe Notes & Variations

• Make it Nut-Free: Swap out Butterfinger with crushed pretzels or toffee bits.

• Use a Graham Cracker Base: Instead of tart shells, use graham cracker mini pie crusts for a crunchier base.

• Add a Fruit Twist: Layer thin banana slices between caramel and chocolate for a “banana split” vibe.

• Holiday Vibes: Top with peppermint chips or colored sprinkles for seasonal flair.

 How to Store & Freeze

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Wrap each mini pie in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

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• Butterfinger caramel mini pies

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 Internal & External Links

Explore more irresistible mini pie and dessert recipes on our site:

• Cinnamon Swirl Pound Cake Loaves

• Strawberry Lemonade Cupcakes

• Crab-Stuffed Cheddar Bay Biscuits with Tangy Lemon Butter

Plus, check out these similar treats on trusted recipe hubs:

• Butterfinger Pie on AllRecipes

• Mini Chocolate Caramel Tarts

 Reader Questions & Comments

Q: Can I use microwave caramel instead of stovetop?
A: Absolutely! Microwave condensed milk and butter in 1-minute intervals, stirring until thickened. Just keep an eye on it.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free tart shells or crushed gluten-free cookies with melted butter for a crust.

Q: What other candy bars work well in this recipe?
A: Try chopped Heath, Twix, or Snickers for other great options!

 Final Thoughts

If you love recipes that are simple to make but deliver big on flavor and visual appeal, you’re going to adore these Butterfinger Caramel Crunch Mini Pies. They’re perfect for birthdays, holidays, or any sweet craving that strikes.

Butterfinger Caramel Crunch Mini Pies

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• Author: kecha

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Description

Looking for a dessert that’s easy, indulgent, and perfect for any occasion? These Butterfinger Caramel Crunch Mini Pies check all the boxes! With a creamy caramel center, rich chocolate ganache topping, and a generous sprinkle of crushed Butterfinger bits, every bite is an explosion of flavor. They’re the ultimate mini treat to impress guests or satisfy your own sweet tooth.

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Ingredients

• 12 mini tart shells (store-bought or homemade)

• 1 can (14 oz) sweetened condensed milk

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• 4 Butterfinger candy bars, crushed

• Optional: a pinch of sea salt for garnish

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Instructions

Step 1: Make the Caramel Layer

1. In a small saucepan, add the sweetened condensed milk and butter.

2. Cook over medium heat, stirring constantly, for 10–15 minutes or until thick and golden (like a dulce de leche texture).

3. Remove from heat and stir in the vanilla extract.

4. Spoon the caramel evenly into each mini tart shell and set aside to cool slightly.

Step 2: Prepare the Chocolate Ganache

1. In a heatproof bowl, add chocolate chips.

2. In a small saucepan, heat the heavy cream until it begins to simmer.

3. Pour hot cream over the chocolate and let sit for 2 minutes.

4. Stir gently until smooth and glossy.

Step 3: Assemble the Pies

1. Spoon the ganache over the caramel-filled tart shells.

2. Immediately sprinkle crushed Butterfinger pieces on top before the ganache sets.

3. (Optional) Add a pinch of sea salt on each tart for a sweet-salty finish.

Step 4: Chill and Serve

1. Refrigerate the mini pies for at least 1 hour to set.

2. Serve chilled or at room temperature.

Notes

• Homemade Tart Shells: Make your own tart dough for a richer, buttery crust.

• Switch the Candy: Try it with Heath, Snickers, or Toffee bits for a fun twist.

• Make it Nut-Free: Use crushed cookies or sprinkles instead of candy bars.

• Add Whipped Cream: Top with a dollop of fresh whipped cream right before serving for extra flair.