Weddings often call for desserts that are elegant yet unforgettable, and these Butterfinger Caramel Crunch Mini Pies fit that bill perfectly. At a close friend’s reception, I watched guests’ eyes light up as they discovered these little gems on the dessert table.
Each bite combined rich, creamy caramel with a satisfying crunch, all wrapped in a delicate tart shell that made the experience feel both indulgent and refined. These mini pies carry a nostalgic hint of childhood candy bars but are elevated enough to suit special occasions.
The interplay between the smooth caramel and the bittersweet chocolate layer on top creates a delightful contrast that keeps you coming back for more. Making these pies is straightforward, yet the results deliver a sophisticated sweet treat that impresses both casual snackers and dessert connoisseurs alike. Crafting these for a wedding dessert buffet added a warm, personal touch that guests talked about long after the event.
Short Description
Butterfinger Caramel Crunch Mini Pies are bite-sized tart shells filled with homemade caramel, topped with a rich chocolate ganache and crunchy Butterfinger pieces. Perfect for parties, weddings, or anytime a sweet crunch is needed.
Key Ingredients
- 12 mini tart shells (store-bought or homemade)
- 1 (14 oz) can sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Chocolate Layer:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Topping:
-
½ cup crushed Butterfinger candy bars
Tools Needed
- Saucepan
- Mixing bowls
- Microwave-safe bowl
- Baking sheet
- Piping bag (optional for neat caramel filling)
- Small spatula or spoon
Cooking Instructions
Step 1: Pre-bake and Cool Tart Shells
Preheat your oven according to the package instructions if using store-bought tart shells. Bake the mini tart shells until golden and crisp. Remove from oven and allow to cool completely before filling. The shells should feel firm and not soggy to the touch.
Step 2: Make the Caramel Filling
In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and ¼ cup heavy cream. Stir constantly to prevent burning. The mixture will gradually thicken and turn golden—this usually takes about 10–12 minutes. When the caramel coats the back of a spoon smoothly, remove from heat. Stir in the vanilla extract for depth of flavor.
Step 3: Fill Tart Shells with Caramel
Using a spoon or a piping bag for precision, fill each cooled tart shell evenly with the caramel. Let the filled pies sit for 10 minutes to allow the caramel to firm slightly but remain soft.
Step 4: Prepare the Chocolate Ganache
In a microwave-safe bowl, heat ¼ cup heavy cream until steaming, about 30-40 seconds. Add the semi-sweet chocolate chips and let sit for 1 minute. Stir gently until the ganache is smooth and glossy.
Step 5: Add Chocolate Layer and Butterfinger Topping
Spoon a layer of the ganache over the caramel in each mini pie. Immediately sprinkle crushed Butterfinger pieces on top for a crunchy finish. The contrast of textures here is crucial to the experience.
Step 6: Chill Before Serving
Place the mini pies in the refrigerator and chill for at least 1 hour to let the layers set properly. Chilling also enhances the flavors and gives the caramel a perfect chewy texture.
Why You’ll Love This Recipe
– These mini pies combine creamy caramel and rich chocolate with a fun crunch, making them a crowd-pleaser for all ages.
– The individual size means portion control is easy, ideal for health-conscious snacking without sacrificing indulgence.
– Simple to assemble with mostly pantry staples, they bring a homemade touch to any celebration.
– Versatile and visually stunning, these pies elevate dessert tables effortlessly.
Mistakes to Avoid & Solutions
Caramel burning or sticking: Stir continuously over medium heat to avoid scorching. If it thickens too fast, reduce heat slightly.
Tart shells getting soggy: Always pre-bake and cool shells thoroughly before adding filling to maintain crispness.
Ganache separation: Make sure cream is hot and chocolate chips are quality to ensure smooth melting and blending.
Overfilling tart shells: Fill just to the top, not overflowing, to keep clean edges and easier serving.
Serving and Pairing Suggestions
– Serve these mini pies chilled on a decorative platter or as part of a dessert buffet.
– Pair with freshly brewed coffee, espresso, or a smooth dessert wine like Moscato for a luxurious finish.
– They work well alongside lighter fruit-based desserts to balance richness.
Storage and Reheating Tips
– Store leftover mini pies covered in an airtight container in the refrigerator for up to 3 days.
– Avoid freezing, as caramel texture may be compromised.
– For best enjoyment, serve chilled straight from the fridge—no reheating needed.
FAQs
1. Can I make the tart shells from scratch?
Yes, a simple shortcrust pastry works well if you prefer homemade shells. Bake until golden and cool before filling.
2. What can I substitute for Butterfinger candy?
Try crushed Heath bars, toffee bits, or your favorite crunchy chocolate candy.
3. How thick should the caramel layer be?
Aim for about ¼ inch thickness to balance with the chocolate and topping layers.
4. Can I prepare these ahead of time?
Yes, assemble fully and chill up to 24 hours before serving for convenience.
5. Is it possible to make these gluten-free?
Use gluten-free tart shells or pie crust alternatives for a gluten-free version.
Tips & Tricks
– Using a piping bag for the caramel ensures neat, even layers and less mess.
– Gently pressing Butterfinger pieces into the ganache before chilling helps them adhere better.
– Slightly warm the ganache before spreading to avoid cracking when chilled.
Recipe Variations
Salted Caramel Twist: Add a pinch of sea salt to the caramel for a salted caramel version that heightens sweetness with a savory kick.
Peanut Butter Crunch: Mix ¼ cup creamy peanut butter into the caramel layer and swap Butterfinger topping for crushed peanuts or peanut brittle.
Dark Chocolate Ganache: Use dark chocolate chips instead of semi-sweet for a richer, less sweet finish. Heat ganache with a splash of espresso for a mocha flavor.
Final Thoughts
Making these Butterfinger Caramel Crunch Mini Pies adds a delightful sparkle to any celebration, blending creamy caramel, smooth chocolate, and crunchy candy in every bite. Their small size invites sharing, making them perfect for festive gatherings where conversation and laughter flow. The balance of textures and flavors makes each pie a little adventure on the palate. Preparing these pies feels rewarding and fun, especially when seeing guests savor every morsel.
They bring a playful yet sophisticated edge to dessert, satisfying sweet cravings without overwhelming. These mini pies are a wonderful way to honor joyful moments with a touch of homemade charm. In my kitchen, they’ve become a favorite for special occasions and an impressive treat to gift. Making them is a sweet way to create memories that linger long after the last crumb disappears.
Butterfinger Caramel Crunch Mini Pies
Print ThisIngredients
- 12 mini tart shells (store-bought or homemade)
- 1 (14 oz) can sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- Chocolate Layer:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Topping:
- ½ cup crushed Butterfinger candy bars
Instructions
Step 1: Pre-bake the mini tart shells according to the package instructions and let them cool completely.
Step 2: Cook the caramel by stirring sweetened condensed milk, brown sugar, butter, and cream over medium heat until thick and smooth, then add vanilla.
Step 3: Fill the cooled tart shells evenly with the caramel and let sit for 10 minutes to slightly set.
Step 4: Prepare the chocolate ganache by heating cream and mixing it with chocolate chips until smooth.
Step 5: Spoon the ganache over the caramel layer and immediately sprinkle with crushed Butterfinger pieces.
Step 6: Chill the mini pies in the refrigerator for at least 1 hour to set and enhance the flavors.
