Butterfinger Caramel Crunch Mini Pies (Print Version)
Buttery tarts with rich caramel, smooth chocolate, and Butterfinger crunch in every bite-sized pie.
# Ingredients:
→ Mini Pie Shells
01 -
12 mini tart shells
→ Caramel Filling
02 -
1 can (14 ounces) sweetened condensed milk
03 -
1/4 cup packed brown sugar
04 -
1/4 cup unsalted butter
05 -
1/4 cup heavy cream
06 -
1/2 teaspoon vanilla extract
→ Chocolate Ganache
07 -
1/2 cup semi-sweet chocolate chips
08 -
1/4 cup heavy cream
→ Topping
09 -
1/2 cup crushed Butterfinger candy bars
# Steps:
01 -
Pre-bake mini tart shells according to package directions and allow to cool completely.
02 -
In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir constantly for 10 to 12 minutes until thickened and smooth.
03 -
Remove saucepan from heat and stir in the vanilla extract until well blended.
04 -
Spoon caramel mixture evenly into cooled tart shells. Let sit for about 10 minutes to allow the caramel to firm slightly.
05 -
Heat 1/4 cup heavy cream in a microwave-safe bowl until steaming. Add chocolate chips, let stand 1 minute, then stir until the mixture is creamy and fully melted.
06 -
Spoon a layer of chocolate ganache over the caramel in each tart shell.
07 -
Sprinkle crushed Butterfinger pieces generously on top of each mini pie.
08 -
Refrigerate mini pies for at least 1 hour to set before serving.
# Notes:
01 -
For the most stable caramel filling, continue stirring vigorously while cooking to prevent burning. Pies can be assembled a day ahead and stored refrigerated.