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.