Butterfinger Caramel Crunch Mini Pies
Ingredients:
12 mini tart shells (store-bought or homemade)
1 (14 oz) can sweetened condensed milk
1/4 cup brown sugar
1/4 cup butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Chocolate Layer:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Topping:
1/2 cup crushed Butterfinger candy bars
Directions:
Pre-bake mini tart shells according to package instructions and allow to cool.
In a saucepan over medium heat, combine condensed milk, brown sugar, butter, and 1/4 cup cream. Stir constantly until the mixture thickens into a smooth caramel (about 10–12 minutes). Remove from heat and stir in vanilla.
Spoon caramel evenly into the cooled tart shells. Let sit for 10 minutes to firm slightly.
Meanwhile, make the chocolate ganache: In a microwave-safe bowl, heat 1/4 cup cream until steaming. Add chocolate chips and let sit for 1 minute, then stir until smooth.
Spoon a layer of ganache over the caramel in each pie. Sprinkle the tops with crushed Butterfinger pieces.
Chill for at least 1 hour before serving for best texture.
Prep Time: 20 minutes | Cook Time: 15 minutes | Chill Time: 60 minutes | Total Time: 1 hour 35 minutes
Kcal: 290 kcal | Servings: 12 mini pies
Tips:
Use a piping bag for clean layers when filling the tart shells.
Top with extra Butterfinger crumbs just before serving for maximum crunch.
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