Butterfinger Caramel Crunch Mini Pies
Butterfinger Caramel Crunch Mini Pies are a delightful treat featuring a crunchy crust filled with creamy caramel, topped with chocolate ganache and Butterfinger pieces. Perfect for parties or whenever you need a sweet fix!
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.
Notes
Serve chilled. These mini pies are great on their own or with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. For extra flavor, consider adding a pinch of sea salt to the caramel mixture.