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.
Ingredients
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12 mini tart shells (store-bought or homemade)
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1 can (14 oz) sweetened condensed milk
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1 tablespoon butter
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1 teaspoon vanilla extract
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
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4 Butterfinger candy bars, crushed
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Optional: a pinch of sea salt for garnish
Instructions
Step 1: Make the Caramel Layer
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In a small saucepan, add the sweetened condensed milk and butter.
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Cook over medium heat, stirring constantly, for 10–15 minutes or until thick and golden (like a dulce de leche texture).
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Remove from heat and stir in the vanilla extract.
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Spoon the caramel evenly into each mini tart shell and set aside to cool slightly.
Step 2: Prepare the Chocolate Ganache
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In a heatproof bowl, add chocolate chips.
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In a small saucepan, heat the heavy cream until it begins to simmer.
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Pour hot cream over the chocolate and let sit for 2 minutes.
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Stir gently until smooth and glossy.
Step 3: Assemble the Pies
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Spoon the ganache over the caramel-filled tart shells.
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Immediately sprinkle crushed Butterfinger pieces on top before the ganache sets.
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(Optional) Add a pinch of sea salt on each tart for a sweet-salty finish.
Step 4: Chill and Serve
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Refrigerate the mini pies for at least 1 hour to set.
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Serve chilled or at room temperature.
Notes
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Homemade Tart Shells: Make your own tart dough for a richer, buttery crust.
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Switch the Candy: Try it with Heath, Snickers, or Toffee bits for a fun twist.
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Make it Nut-Free: Use crushed cookies or sprinkles instead of candy bars.
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Add Whipped Cream: Top with a dollop of fresh whipped cream right before serving for extra flair.