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Butterfinger Caramel Crunch Mini Pies are exactly the kind of showstopper you want for birthdays or easy gatherings. Sweet, creamy caramel is layered in crisp mini tart shells, then topped with glossy chocolate ganache and loads of crushed Butterfinger—no forks required. These pack all the flavor of your favorite candy bar into a playful dessert everyone grabs for first.
My family begs for these every Halloween and they vanished within minutes at my niece’s birthday party last year. The mini size keeps things simple and lets kids have fun helping.
Ingredients
- Mini tart shells: Pre-baked shells offer a crisp buttery base without extra fuss. Try to find ones with a short ingredient list for best flavor and texture
- Sweetened condensed milk: The key to making velvety caramel. Pick a trusted brand for a smooth finish
- Brown sugar: Deepens the caramel notes and brings a hint of molasses
- Butter: Use real butter for a rich flavor quality matters here
- Heavy cream: Gives the caramel and ganache their luscious texture. Choose fresh cream for the best result
- Vanilla extract: Rounds out the caramel flavor. Pure vanilla makes a difference
- Semi-sweet chocolate chips: Balances the sweetness with a touch of bitterness. Go for a brand you’d snack on straight from the bag
- Crushed Butterfinger bars: Adds the iconic crunch and peanut butter flavor. Chop larger pieces for extra texture
Instructions
- Prepare and Cool Tart Shells:
- Pre-bake your mini tart shells based on package instructions. Allow them to cool fully before filling so you do not melt the caramel into the crust
- Make the Caramel Layer:
- In a medium saucepan over medium heat combine sweetened condensed milk brown sugar butter and 1 4 cup heavy cream. Stir constantly for about 10 to 12 minutes. Once it thickens into a silky golden caramel remove from heat and quickly stir in vanilla extract. The mixture should coat the back of a spoon and have a deep golden color. Keep your heat moderate and do not stop stirring to prevent burning
- Fill the Tart Shells with Caramel:
- Spoon the hot caramel evenly into the cooled tart shells. Each shell should be about two thirds full with caramel. Let the filled shells sit for 10 minutes so the caramel can set and firm slightly
- Prepare the Chocolate Ganache:
- Heat 1 4 cup heavy cream until steaming but not boiling. Add the chocolate chips over the cream and let them sit for one minute. Do not stir immediately. After one minute gently stir together until smooth glossy and fully combined. A little patience here gives you a shiny ganache
- Top the Pies with Ganache and Butterfinger:
- Spoon a layer of ganache over the caramel in each tart shell spreading gently to the edges. Sprinkle a generous amount of crushed Butterfinger pieces on top so every bite delivers crunch and pop of peanut butter flavor
- Chill and Serve:
- Refrigerate the finished pies for at least an hour. This allows the caramel and chocolate layers to firm up making the pies easy to unmold and eat. Serve chilled for neat slices and maximized texture
I look forward to swirling Butterfinger pieces on top with my daughter every time we make these. The aroma of warm caramel has become part of our family’s favorite kitchen memories and my husband can never resist sneaking one straight from the fridge.
Storage Tips
Store the assembled pies in an airtight container in the refrigerator for up to three days. They do not freeze well once fully constructed as the caramel and chocolate layers can separate. For longer storage you can freeze the empty tart shells separately and fill them fresh.
Ingredient Substitutions
You can swap out the Butterfinger for other crunchy peanut butter candy or even toffee bits. If you prefer milk chocolate choose that for the ganache but keep in mind it will be sweeter. Glutenfree or nutfree tart shells work beautifully too.
Serving Suggestions
Pile these on a tiered dessert stand at a party or serve on colorful napkins so guests can just pick up and enjoy. If you are hosting a fancy dinner garnish each mini pie with a dollop of whipped cream and extra Butterfinger crumbles.
Cultural or Historical Context
This recipe is inspired by American candy bar culture with a playful homemade twist. The combo of caramel and chocolate is a classic but here the Butterfinger brings nostalgia and that unmistakable peanutty crunch reminiscent of trickortreat baskets and lunchbox surprises.
Seasonal Adaptations
Swap Butterfinger for toffee bits or crushed pretzels in winter. Add a pinch of sea salt to caramel in the summer for a sweet salty contrast. Decorate with colored sprinkles for themed parties.
Success Stories
Last fall my neighbor requested these for her book club meeting and they became the surprise hit of the night. One guest even asked for the recipe to make for her daughter’s graduation. The bite size serves make them easy for mingling without any fuss.
Freezer Meal Conversion
To prep ahead you can freeze the pre baked tart shells until needed and prepare both caramel and chocolate layers shortly before serving. This way everything tastes ultra fresh even if you want to get a jump on party prep.
With minimal effort you can deliver a party-worthy dessert everyone wants to grab first and the whimsical Butterfinger crunch always makes these mini pies a conversation starter.
Recipe FAQs
- → How do I ensure the caramel is smooth?
Stir constantly over medium heat and avoid overheating the mixture. Remove from heat as soon as it thickens to prevent graininess.
- → Can I use different candy bars for topping?
Yes, crumble any favorite candy bar for variation, but Butterfinger gives the signature crunch and flavor.
- → How firm should the caramel layer be before adding chocolate?
Let the caramel cool in the shells for about 10 minutes so it firms up slightly and doesn't mix into the chocolate.
- → What is the best way to melt chocolate for ganache?
Heat cream until steaming, pour over chocolate chips, let sit, then stir gently until fully smooth.
- → How long should the pies chill before serving?
Chill at least one hour to allow the layers to set firmly for easy slicing and serving.
- → Do these pies store well for later?
Keep them in an airtight container in the fridge for up to 3 days—the texture holds beautifully.