Butterfinger Caramel Crunch Mini Pies – A Bite-Sized Dessert Explosion!

 

Looking for the perfect indulgent dessert that’s rich, gooey, crunchy, and chocolatey all at once? These Butterfinger Caramel Crunch Mini Pies check all the boxes! Each little tart is layered with creamy homemade caramel, silky chocolate ganache, and topped with irresistible Butterfinger candy crumbles. They’re a show-stopping treat for parties, holidays, bake sales—or just a sweet reward for yourself after a long day.

Ingredients

For the Mini Pies:

• 12 mini tart shells (store-bought or homemade)
• 1 can (14 oz) sweetened condensed milk
• ¼ cup brown sugar
• ¼ cup butter
• ¼ cup heavy cream
• ½ teaspoon vanilla extract

For the Chocolate Layer:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

For the Topping:

• ½ cup crushed Butterfinger candy bars (or more for extra crunch)

 Instructions

1. Prepare the Mini Tart Shells

Start by pre-baking your mini tart shells according to the package instructions, or make your own from scratch using a simple shortcrust pastry recipe. Let them cool completely before filling.

2. Make the Caramel Layer

In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, and ¼ cup heavy cream. Stir constantly over medium heat for 10–12 minutes until the mixture thickens into a smooth caramel. Don’t stop stirring—it can burn easily!

Once thick and golden, remove the pan from the heat and stir in the vanilla extract.

3. Fill the Tart Shells

Spoon the warm caramel mixture into each tart shell. You can use a spoon or piping bag for cleaner presentation. Let the filled shells rest at room temperature for about 10 minutes to allow the caramel to set slightly.

4. Prepare the Chocolate Ganache

In a microwave-safe bowl, heat the ¼ cup heavy cream until steaming (about 30 seconds). Add the chocolate chips and let them sit for 1 minute, then stir until smooth and glossy.

5. Add the Chocolate Layer

Spoon the chocolate ganache over the caramel layer in each tart, gently spreading it to cover the top.

6. Top with Butterfinger Crunch

Sprinkle each pie generously with crushed Butterfinger candy. For best results, use freshly crushed pieces so they stay crisp.

7. Chill to Set

Refrigerate the mini pies for at least 1 hour before serving. This allows the layers to firm up and creates the perfect bite.

 Time Breakdown:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 60 minutes
• Total Time: 1 hour 35 minutes

Yield:

Makes 12 mini pies

 Nutrition (Per Serving – Approximate):

• Calories: 290
• Sugar: High
• Mood Boost: 100%

Pro Tips for Perfect Results:

• Use a piping bag for clean, even caramel and chocolate layers.
• Add extra Butterfinger crumbs just before serving for maximum crunch.
• Want a stronger chocolate taste? Use dark chocolate chips instead of semi-sweet.
• If making ahead, store in the fridge in an airtight container for up to 3 days.

Storage:

Keep refrigerated. These pies taste best chilled but can sit out for 30 minutes before serving. They also freeze well for up to 1 month—just thaw in the fridge before serving.

Why You’ll Love This Recipe:

Butterfinger Caramel Crunch Mini Pies are not just delicious—they’re fun, easy, and irresistibly addictive. Every bite is an explosion of creamy caramel, velvety chocolate, and crispy, nutty candy bar crunch. Perfect for those who love desserts that combine textures and bold flavors in one compact treat.