Butterfinger Caramel Crunch Mini Pies Recipe

Introduction

These Butterfinger Caramel Crunch Mini Pies combine rich caramel, smooth chocolate ganache, and crunchy Butterfinger candy in a delightful bite-sized treat. Perfect for parties or a special dessert, they are easy to make and sure to impress.

Ingredients

• 12 mini tart shells
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream (for caramel)
• 1/2 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream (for ganache)
• 1/2 cup crushed Butterfinger candy bars

Instructions

1. Step 1: Pre-bake the mini tart shells according to the package directions and let them cool completely.
2. Step 2: In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir constantly for 10 to 12 minutes until the mixture thickens and becomes smooth.
3. Step 3: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
4. Step 4: Spoon the caramel filling evenly into the cooled tart shells, then let them sit for about 10 minutes to allow the caramel to firm up slightly.
5. Step 5: For the chocolate ganache, heat 1/4 cup heavy cream in a microwave-safe bowl until steaming. Add the chocolate chips, let stand for 1 minute, then stir until creamy and fully melted.
6. Step 6: Spoon a layer of the chocolate ganache over the caramel in each tart shell.
7. Step 7: Generously sprinkle crushed Butterfinger candy pieces on top of each mini pie.
8. Step 8: Refrigerate the mini pies for at least 1 hour to allow them to set before serving.

Tips & Variations

• For an extra crunch, toast the tart shells briefly before filling.
• Substitute Butterfinger with crushed peanut brittle or toffee for different flavor twists.
• Use dark chocolate chips for a richer ganache or white chocolate for a sweeter variation.
• Serve with a dollop of whipped cream or a sprinkle of sea salt for added contrast.

Storage

Store the mini pies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for a few minutes before serving to soften the ganache slightly. Avoid freezing as the texture of the caramel and chocolate may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini pies ahead of time?

Yes, you can prepare them a day in advance and keep them refrigerated. This actually helps the flavors meld and the caramel set perfectly.

What can I use if I don’t have mini tart shells?

You can use mini muffin pans with pie dough or even small cookie crusts pressed into molds as a substitute for store-bought mini tart shells.

Butterfinger Caramel Crunch Mini Pies Recipe

---

★★★★★

4.8 from 87 reviews

• Author: Rafael
• Total Time: 1 hour 30 minutes
• Yield: 12 mini pies 1x

Pin Recipe

Print Recipe

Description

Delight in these Butterfinger Caramel Crunch Mini Pies, featuring flaky pre-baked tart shells filled with a rich, homemade caramel filling, topped with a silky chocolate ganache and crunchy crushed Butterfinger candy. Perfect bite-sized desserts that combine creamy, sweet, and crunchy textures in every mouthful.

---

Ingredients

Scale 1x2x3x

Tart Shells

• 12 mini tart shells

Caramel Filling

• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Chocolate Ganache

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Topping

• 1/2 cup crushed Butterfinger candy bars

---

Instructions

1. Prepare Tart Shells: Pre-bake mini tart shells according to package directions and allow them to cool completely to ensure they hold the filling without becoming soggy.
2. Make Caramel Filling: In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, unsalted butter, and 1/4 cup heavy cream. Stir the mixture constantly for 10 to 12 minutes until it thickens and becomes smooth and creamy.
3. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated, enhancing the caramel’s flavor.
4. Fill Tart Shells with Caramel: Spoon the warm caramel mixture evenly into the cooled tart shells. Allow them to sit for about 10 minutes so the caramel can firm up slightly.
5. Prepare Chocolate Ganache: Heat 1/4 cup heavy cream in a microwave-safe bowl until steaming (approximately 30 seconds), then add the semi-sweet chocolate chips. Let the mixture stand for 1 minute before stirring until the ganache is smooth, creamy, and fully melted.
6. Layer Ganache over Caramel: Spoon a layer of the chocolate ganache over the caramel filling in each tart shell, creating a luscious topping.
7. Add Butterfinger Topping: Generously sprinkle the crushed Butterfinger candy pieces on top of each mini pie to add a crunchy texture and signature flavor.
8. Chill before Serving: Refrigerate the mini pies for at least 1 hour to allow the caramel and chocolate layers to set firmly, making them easier to serve and enjoy.

Notes

• Ensure tart shells are completely cooled before filling to prevent sogginess.
• Stir the caramel mixture continuously to avoid burning or sticking to the pan.
• Use fresh Butterfinger candy bars to achieve the best crunch and flavor.
• For easier ganache preparation, chop chocolate chips slightly to help them melt more uniformly.
• Store the mini pies in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Butterfinger mini pies, caramel mini pies, chocolate ganache tart, easy dessert, bite-sized pies