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
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
- 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.
- 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.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated, enhancing the caramel’s flavor.
- 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.
- 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.
- Layer Ganache over Caramel: Spoon a layer of the chocolate ganache over the caramel filling in each tart shell, creating a luscious topping.
- Add Butterfinger Topping: Generously sprinkle the crushed Butterfinger candy pieces on top of each mini pie to add a crunchy texture and signature flavor.
- 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
