One sunny afternoon, I discovered a dusty box of mini tart shells tucked behind my baking supplies. My granddaughter had stopped by after school, excited to share her new comic book. I offered her a snack, and her eyes lit up at the sight of those shells.
I rummaged through the pantry and spotted a can of sweetened condensed milk, a few Butterfinger bars left over from Halloween, and some chocolate chips. I thought: why not whip up something sweet and fun?
I heated butter, brown sugar, and cream, stirring until the thick caramel scent filled the kitchen, reminding me of family holiday gatherings. As the caramel cooled slightly in the tart shells, I melted chocolate into a silky ganache, then topped each tiny pie with colorful crushed candy. My granddaughter giggled when she saw the crunchy Butterfinger bits glittering on the mini pies. She proclaimed them “magic pies,” and I couldn’t resist calling them that too.
That afternoon turned into a small tradition. We made these pies together, chatting about school, friends, and recipes. The buttery tart shell, gooey caramel, smooth chocolate, and crispy candy pieces became a combination I couldn’t stop making.
Short Description
Butterfinger Caramel Crunch Mini Pies are bite-sized tart shells filled with creamy homemade caramel, topped with a smooth chocolate ganache and crunchy crushed Butterfinger candy—perfect for a sweet treat that’s both indulgent and memorable.
Key Ingredients
- 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 (plus another 1/4 cup for chocolate layer)
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed Butterfinger candy bars
Tools Needed
- Saucepan
- Whisk or wooden spoon
- Measuring cups and spoons
- Microwave-safe bowl
- Small spatula or spoon
- Cooling rack
- Airtight container for chilling
Cooking Instructions
Step 1: Pre‑Bake Tart Shells
Bake the mini tart shells according to package instructions. Let them cool completely before filling.
Step 2: Make Caramel Filling
Place sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream in a saucepan over medium heat. Stir constantly for 10–12 minutes until the mixture thickens into smooth caramel and starts to pull away from the sides of the pan. Remove from heat and stir in the vanilla extract.
Troubleshooting Tip: If caramel looks grainy, lower the heat and stir more slowly to dissolve sugar fully.
Step 3: Fill the Tart Shells
Spoon the caramel evenly into cooled tart shells. Let them rest 10 minutes to firm up slightly before adding chocolate.
Step 4: Make the Chocolate Layer
Heat 1/4 cup heavy cream in a microwave-safe bowl until steaming (about 30 seconds). Add chocolate chips and let sit 1 minute. Stir until smooth and glossy.
Step 5: Add Chocolate Ganache
Spoon a thin layer of ganache over the caramel in each shell. Spread gently with a small spatula if needed.
Step 6: Add Crunch Topping
Sprinkle crushed Butterfinger pieces over the chocolate before it sets.
Step 7: Chill Before Serving
Chill the mini pies in the refrigerator for at least 1 hour. This ensures the layers set fully and textures stay distinct.
Why You’ll Love This Recipe
Textural Delight: Creamy caramel, silky ganache, and crispy candy bits in every bite.
Party‑Ready: Mini size means they’re perfect for gatherings, dessert tables, or lunchbox treats.
Simple & Satisfying: No need for tempering chocolate or rolling dough, just layers of flavor.
Customizable: Easy to swap candy or chocolate type to suit your taste.
Impressive without Effort: They look elegant and hold together beautifully when chilled.
Mistakes to Avoid & Solutions
Runny Caramel
Solution: Cook long enough, stir until caramel thickens and pulls away from pan sides.
Chocolate Layer Doesn’t Set
Solution: Use steaming, not boiling cream, and ensure chips fully melt before spooning.
Tart Shells Soggy
Solution: Fill shells after they’re fully cooled; chilling also helps prevent sogginess.
Butterfinger Pieces Too Big
Solution: Crush candy finely but leave some chunks for crunch; larger bits may fall off.
Caramel Burns
Solution: Stir constantly at moderate heat and watch carefully near 10 minutes mark.
Serving and Pairing Suggestions
Serve on a platter for buffet-style dessert; they’re charming finger foods.
Pair with coffee, espresso, or a glass of cold milk.
Arranged on a dessert stand, they look festive for parties or family meals.
Add a dollop of whipped cream or a dusting of cocoa powder for presentation.
Storage and Reheating Tips
Refrigerate: Keep mini pies in an airtight container in the fridge for up to 3 days.
Freeze: Freeze in a single layer, then transfer to a sealed container. Thaw overnight before serving.
Avoid Heating: These are best enjoyed cold or at room temperature; heating risks melting the ganache and overly soft texture.
FAQs
1. Can I make the caramel in advance?
Yes, make caramel up to one day ahead and store in the fridge. Rewarm gently before using.
2. Are there substitutes for Butterfinger candy?
You can use chopped toffee, pretzel bits, or honeycomb candy for a similar crunch.
3. Can I use dark chocolate instead of semi‑sweet?
Absolutely, dark chocolate gives a richer contrast to sweet caramel.
4. How small should I crush the candy?
Pieces about pea‑sized work best, tiny enough to cling, big enough to crunch.
5. Can I reduce sugar or use low‑fat ingredients?
You might try low‑fat cream or less sugar, but texture may change. It’s best to keep full‑fat for proper caramel consistency.
Tips & Tricks
Stir caramel gently at the edges and bottom of pan to prevent hot spots.
Use a digital thermometer, caramel should reach about 230 °F for best thickness.
Gently tap filled tarts on the counter to settle caramel evenly.
For glossy ganache, use room-temperature heavy cream.
Chill fully before serving to maintain clean layers.
Recipe Variations
1. Peanut Butter Crunch Pies
Stir 1/4 cup creamy peanut butter into caramel before filling. Top with chopped peanut butter cups instead of Butterfinger.
2. Salted Caramel Version
Add a pinch of sea salt to caramel and sprinkle salted caramel bits on top for sweet‑salty flair.
3. White Chocolate Delight
Use white chocolate chips for the ganache—melt with cream, then top with crushed Butterfinger and fresh mint leaves.
4. Almond Joy Mini Pies
Mix shredded coconut and chopped almonds into caramel. Top with milk chocolate ganache and sprinkle coconut flakes.
5. Coconut Caramel Pies
Swap heavy cream for coconut cream in the caramel and chocolate layers. Top with crushed tropical candy or toasted coconut.
Final Thoughts
Sometimes, the simplest ingredients can bring back the warmest memories. These mini pies feel like little gifts—a bite of caramel, a whisper of chocolate, a crunch that’s downright joyful. I started making them with my granddaughter and ended up making them for neighbors, potlucks, and family nights where dessert felt like the star.
The best part is how these tiny treats bring smiles with minimal fuss. I hope you find in them the same kind of magic we taste at first bite, and share them with the people who make your kitchen feel like home.
Butterfinger Caramel Crunch Mini Pies
Print ThisIngredients
- 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 (plus another 1/4 cup for chocolate layer)
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed Butterfinger candy bars
Instructions
Step 1: Pre-Bake Tart Shells
Bake mini tart shells as directed on the package. Cool completely.
Step 2: Make Caramel Filling
In a saucepan, heat sweetened condensed milk, brown sugar, butter, and ¼ cup cream over medium heat. Stir constantly for 10–12 minutes until thick and smooth. Remove from heat, stir in vanilla.
Tip: If grainy, lower heat and stir slowly.
Step 3: Fill Shells
Spoon caramel into cooled shells. Let sit 10 minutes.
Step 4: Make Ganache
Microwave ¼ cup cream until hot. Add chocolate chips. Let sit 1 minute, then stir until smooth.
Step 5: Add Chocolate Layer
Top caramel with ganache. Smooth gently.
Step 6: Add Crunch
Sprinkle crushed Butterfinger pieces over ganache.
Step 7: Chill
Refrigerate at least 1 hour before serving.
