Butterfinger Caramel Crunch Mini Pies

If you’re a fan of caramel, chocolate, and crunch, you’re going to fall in love with these Butterfinger Caramel Crunch Mini Pies. These little indulgent treats pack a punch of flavor in each bite, combining buttery tart shells with a rich caramel filling, a smooth chocolate ganache layer, and a generous topping of crushed Butterfinger candy.

Perfect for parties, potlucks, bake sales, or satisfying a sweet craving, these mini pies offer all the flavor of a full-sized dessert in a bite-sized form. They’re simple enough to make at home but look and taste like they came from a high-end bakery.

This article will walk you through the step-by-step process of creating these decadent mini pies from scratch (or semi-homemade with store-bought tart shells), along with tips for perfecting the layers, creative variations, serving ideas, nutritional information, and answers to commonly asked questions.

Why You’ll Love This Recipe

1. No-Fuss, Crowd-Pleasing Dessert

These mini pies are as easy as they are delicious. You can prepare most of the components ahead of time, making them ideal for events where you want to impress without stress.

2. Rich, Decadent Layers

Each mini pie is packed with a smooth and sticky homemade caramel, luscious chocolate ganache, and the unmistakable crunchy, peanut-buttery bite of Butterfinger candy.

3. Perfectly Portioned

Miniature desserts are great for serving at parties and gatherings—no slicing or utensils required.

4. Adaptable for Any Occasion

Dress them up for a celebration with fancy garnishes or keep them casual for weeknight treats. These mini pies are versatile and easy to customize.

Ingredients

For the Mini Pies:

• 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

For the Chocolate Ganache Layer:

• 1/2 cup semi-sweet chocolate chips

• 1/4 cup heavy cream

Topping:

• 1/2 cup crushed Butterfinger candy bars

Step-by-Step Preparation

Step 1: Pre-Bake the Tart Shells

If using store-bought tart shells, follow the package instructions for pre-baking. This typically involves placing the shells on a baking sheet and baking at 375°F (190°C) for about 8–10 minutes or until lightly golden.

Allow them to cool completely before adding the filling.

If you prefer homemade tart dough, prepare it in advance, roll it out, and press it into a mini muffin tin or tart molds. Blind bake and cool.

Step 2: Make the Caramel Layer

In a medium saucepan over medium heat, combine the following:

• Sweetened condensed milk

• Brown sugar

• Butter

• 1/4 cup heavy cream

Stir constantly with a silicone spatula or wooden spoon for 10 to 12 minutes, or until the mixture thickens and turns a rich caramel color. Be sure not to let it boil too vigorously.

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

Let the caramel cool slightly for 2–3 minutes before spooning it into the tart shells.

Step 3: Fill the Tart Shells

Evenly spoon the caramel mixture into the cooled tart shells, filling each about 2/3 to 3/4 full.

Let them sit for 10 minutes to firm up slightly before adding the chocolate layer.

Optional tip: Use a piping bag to fill the tarts more neatly and avoid sticky edges.

Step 4: Prepare the Chocolate Ganache

In a microwave-safe bowl, heat 1/4 cup of heavy cream until just steaming (about 45 seconds to 1 minute).

Add the semi-sweet chocolate chips and let them sit for 1 minute, allowing the residual heat to soften the chocolate. Then stir until smooth and glossy.

If needed, microwave in 10-second intervals and stir until fully melted and combined.

Step 5: Add the Ganache Layer

Spoon a layer of ganache on top of the caramel in each tart shell. Use the back of the spoon to spread it evenly.

Let the pies sit for about 5–10 minutes to allow the chocolate to settle slightly.

Step 6: Add the Butterfinger Topping

Sprinkle crushed Butterfinger candy over each mini pie. For maximum crunch and freshness, add more Butterfinger crumbs just before serving.

To crush the candy, place bars in a zip-top bag and use a rolling pin to break them into small pieces.

Step 7: Chill and Serve

Place the mini pies in the refrigerator for at least 1 hour before serving. This helps the caramel and ganache firm up for a clean, delicious bite.

Serve chilled or let them sit at room temperature for 10 minutes if you prefer a softer texture.

Tips for Best Results

• Use a piping bag for cleaner, more controlled layers of caramel and chocolate.

• Don’t overheat the caramel—low and slow stirring yields the smoothest results.

• Chill before serving to help the pies firm up and improve flavor cohesion.

• Add crushed Butterfinger just before serving to retain crunch.

• Use a flaky or buttery tart shell to complement the rich fillings.

Serving Suggestions

These mini pies are excellent for:

• Birthday parties

• Bake sales

• Baby showers

• Holiday dessert trays

• Potlucks

• Sweet snacks with coffee or tea

Serve them with:

• A small scoop of vanilla ice cream

• Drizzle of caramel sauce

• Dollop of whipped cream

Add a whole Butterfinger bit on top for a dramatic finish.

Variations

1. Peanut Butter Crunch Pies

Add 2 tablespoons of peanut butter to the caramel mixture for even more nutty richness.

2. Nut-Free Version

Skip Butterfinger and top with chocolate chips, toffee bits, or chopped cookies.

3. Salted Caramel Mini Pies

Sprinkle sea salt flakes over the caramel before adding the ganache for a sweet-salty contrast.

4. White Chocolate Topping

Substitute the ganache with melted white chocolate for a lighter look and flavor.

5. No-Bake Version

Use no-bake tart shells (like cookie crusts) and let the caramel set completely in the fridge before adding chocolate.

Make-Ahead and Storage

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze (without Butterfinger topping) for up to 1 month. Thaw in fridge overnight and add toppings before serving.

• Make Ahead: Prepare all layers a day in advance and assemble just before serving for best crunch.

Nutrition Information (Per Mini Pie)

• Calories: 290 kcal

• Fat: 16g

• Saturated Fat: 9g

• Carbohydrates: 35g

• Sugars: 28g

• Protein: 3g

• Sodium: 95mg

Note: Nutritional values are approximate and may vary based on specific brands and portion sizes.

Frequently Asked Questions

Can I use homemade tart shells?

Absolutely. Use any mini tart crust recipe, such as butter shortbread or graham cracker crusts. Pre-bake and cool completely before filling.

Can I use store-bought caramel sauce instead?

You can, but the homemade caramel adds a rich, creamy texture and flavor that’s worth the extra 10 minutes.

Can I make this into a full-sized pie?

Yes. Simply use a 9-inch tart shell and adjust the quantities. You may need to increase the caramel and ganache by 1.5x.

Do Butterfinger bits get soggy?

If stored too long after topping, yes. For best crunch, add the Butterfinger pieces just before serving.

Is there a nut-free alternative to Butterfinger?

Yes. Use toffee pieces, cookie crumbles, or even pretzel bits for texture without peanuts.

Conclusion

The Butterfinger Caramel Crunch Mini Pies offer everything you want in a dessert: silky caramel, smooth chocolate, and crisp, candy-bar crunch—all nestled inside a buttery tart shell. They’re easy to make, easy to eat, and guaranteed to impress.

Whether you’re entertaining a crowd, celebrating a holiday, or simply looking for a satisfying sweet bite, these mini pies are a go-to recipe that delivers both visual appeal and full-flavored satisfaction. Keep a batch chilled and ready for the next time your sweet tooth strikes—you’ll be glad you did.

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