Butterfinger Caramel Crunch Mini Pies are a delightful treat, featuring a crunchy crust filled with creamy caramel and topped with chocolate ganache and Butterfinger pieces. These little pies pack a punch of delicious flavors and textures in every bite, making them perfect for parties, special occasions, or just whenever you need a sweet fix!
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Why Make This Recipe
Making Butterfinger Caramel Crunch Mini Pies at home is easier than you think! This recipe allows you to combine the rich flavors of caramel with the unmistakable crunch of Butterfinger, creating a dessert that is sure to impress your family and friends. Plus, they are easy to serve and make great finger foods for gatherings. Who doesn’t love a dessert that is both tasty and fun?
How to Make Butterfinger Caramel Crunch Mini Pies
Let’s dive into how to create these delicious mini pies!
Ingredients:
- 12 mini tart shells (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 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
Directions:
- Pre-bake mini tart shells according to package instructions. Allow them to cool completely.
- In a 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 until the mixture thickens into a smooth caramel.
- Remove from heat and stir in the vanilla extract.
- Spoon the caramel mixture evenly into the cooled tart shells. Let them sit for about 10 minutes to firm up slightly.
- To prepare the chocolate ganache, heat 1/4 cup heavy cream in a microwave-safe bowl until steaming. Add the chocolate chips, let sit for 1 minute, then stir until smooth.
- Spoon a layer of ganache over the caramel in each tart shell. Sprinkle crushed Butterfinger pieces on top.
- Chill the mini pies for at least 1 hour before serving for the best texture.
How to Serve Butterfinger Caramel Crunch Mini Pies
Serve the mini pies chilled. They are great on their own or can be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream. These mini pies are perfect for sharing, so make sure to have enough for everyone!
How to Store Butterfinger Caramel Crunch Mini Pies
You can store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. Just keep in mind that the longer they sit, the crunchiness of the tart shell may lessen slightly.
Tips to Make Butterfinger Caramel Crunch Mini Pies
- For extra flavor, consider adding a pinch of sea salt to the caramel mixture.
- If you want a thicker ganache, use more chocolate chips.
- Make sure to let the tart shells cool completely before adding the caramel to prevent them from becoming soggy.
Variation
You can customize these mini pies by substituting the Butterfinger with other candy bars like Snickers, Reese’s Peanut Butter Cups, or even crushed Oreos for a different twist!
FAQs
1. Can I use homemade tart shells?
Yes, you can make your own tart shells to suit your taste! Just make sure they are completely cooled before adding the caramel.
2. How can I ensure my caramel is smooth?
Stir the mixture constantly as it cooks, and don’t rush the process. Cooking it too quickly can cause graininess.
3. Can I freeze these mini pies?
While it’s not recommended to freeze the entire pie due to the texture changes, you can freeze the tart shells separately and assemble them fresh with the caramel and ganache later.
Enjoy making and sharing your Butterfinger Caramel Crunch Mini Pies!
Butterfinger Caramel Crunch Mini Pies
Ingredients
For the Mini Pies
- 12 pc mini tart shells (store-bought or homemade) Pre-bake according to package instructions.
- 1 can (14 oz) sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream For caramel filling.
- ½ teaspoon vanilla extract
For the Ganache
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream For ganache.
For Topping
- ½ cup crushed Butterfinger candy bars
Instructions
Preparation
- Pre-bake mini tart shells according to package instructions. Allow them to cool completely.
- In a 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 until the mixture thickens into a smooth caramel.
- Remove from heat and stir in the vanilla extract.
- Spoon the caramel mixture evenly into the cooled tart shells. Let them sit for about 10 minutes to firm up slightly.
Ganache Preparation
- To prepare the chocolate ganache, heat 1/4 cup heavy cream in a microwave-safe bowl until steaming.
- Add the chocolate chips, let sit for 1 minute, then stir until smooth.
Assembly
- Spoon a layer of ganache over the caramel in each tart shell.
- Sprinkle crushed Butterfinger pieces on top.
- Chill the mini pies for at least 1 hour before serving for the best texture.
