Introduction
Craving a bite-sized dessert that’s rich, crunchy, and utterly indulgent? Look no further than Butterfinger Caramel Crunch Mini Pies! These delightful mini tarts feature a buttery shell filled with silky homemade caramel, a smooth chocolate ganache, and a topping of crushed Butterfinger candy bars for that signature peanut buttery crunch. Perfect for parties, dessert tables, or a sweet treat at home, these mini pies are as easy to make as they are irresistible. Curious about how to create these crowd-pleasing morsels? Let’s dive into this simple recipe that’s sure to satisfy your sweet tooth!
Overview: Why Butterfinger Caramel Crunch Mini Pies Are Special
Butterfinger Caramel Crunch Mini Pies are the ultimate combination of creamy, crunchy, and decadent flavors in a convenient, single-serve format. The homemade caramel provides a gooey, sweet base, the chocolate ganache adds a rich, velvety layer, and the Butterfinger topping delivers a nostalgic, peanut butter-chocolate crunch. Using store-bought or homemade tart shells keeps prep simple, making these pies ideal for entertaining or gifting. They’re quick to assemble, visually stunning, and perfect for any occasion that calls for a bite-sized indulgence.
- Time Requirement:
- Prep: 20 minutes
- Cooking: 15 minutes
- Chilling: 1 hour
- Total: About 1 hour 35 minutes
- Difficulty Level: Easy. Involves simple stovetop cooking and layering, suitable for beginners.
- Why It’s Special: This recipe yields 12 mini pies, offers a perfect balance of caramel and Butterfinger flavors, and is great for sharing. It’s budget-friendly, ideal for parties, and perfect for dessert lovers.
Essential Ingredients
These mini pies come together with ingredients for the caramel filling, chocolate ganache, and crunchy topping. Here’s what you need and why each matters:
For the Mini Pies
- Mini Tart Shells (12, store-bought or homemade): Provide a crisp, buttery base to hold the fillings.
- Sweetened Condensed Milk (14 oz can): Creates a rich, creamy base for the caramel.
- Brown Sugar (¼ cup): Adds depth and a caramel-like sweetness to the filling.
- Butter (¼ cup): Enhances the caramel’s richness and smoothness.
- Heavy Cream (¼ cup): Ensures a silky, pourable caramel texture.
- Vanilla Extract (½ tsp): Adds a warm, sweet note to the caramel.
For the Chocolate Ganache
- Semi-Sweet Chocolate Chips (½ cup): Melt into a smooth, rich layer.
- Heavy Cream (¼ cup): Creates a glossy, velvety ganache when heated.
For the Topping
- Crushed Butterfinger Candy Bars (½ cup): Provide a crunchy, peanut butter-chocolate flavor.
Substitutions and Variations
- Tart Shells: Use graham cracker or shortbread crusts, or make homemade shells with a basic pastry dough.
- Sweetened Condensed Milk: Substitute with a dairy-free condensed coconut milk for a vegan version.
- Butter: Swap for vegan butter for a dairy-free option.
- Chocolate Chips: Use milk chocolate, dark chocolate, or peanut butter chips for a different flavor.
- Butterfinger: Replace with crushed Heath bars, Snickers, or peanut brittle for a different crunch.
- Gluten-Free: Use gluten-free tart shells and ensure Butterfinger or alternatives are gluten-free.
- Add-Ins: Drizzle with caramel sauce or sprinkle with sea salt for extra flair.
Step-by-Step Instructions
Follow these steps to create Butterfinger Caramel Crunch Mini Pies that are rich, crunchy, and perfectly portioned:
- Prepare the Tart Shells:
- Pre-bake 12 mini tart shells according to package instructions (or homemade recipe), typically at 350°F (175°C) for 8–10 minutes until golden.
- Let the shells cool completely on a wire rack (about 15 minutes).
- Make the Caramel Filling:
- In a medium saucepan over medium heat, combine 14 oz sweetened condensed milk, ¼ cup brown sugar, ¼ cup butter, and ¼ cup heavy cream.
- Stir constantly with a whisk or wooden spoon until the mixture thickens into a smooth caramel, about 10–12 minutes. It should coat the back of a spoon and hold a line when stirred.
- Remove from heat and stir in ½ tsp vanilla extract.
- Fill the Tart Shells:
- Spoon or pipe the warm caramel evenly into the cooled tart shells, filling each about two-thirds full (about 1–1½ tbsp per shell).
- Let the caramel sit for 10 minutes to firm up slightly.
- Prepare the Chocolate Ganache:
- In a microwave-safe bowl, heat ¼ cup heavy cream until steaming (about 30–45 seconds).
- Add ½ cup semi-sweet chocolate chips and let sit for 1 minute.
- Stir until the mixture is smooth and glossy, creating a velvety ganache.
- Add the Ganache Layer:
- Spoon or pipe a thin layer of ganache over the caramel in each tart shell, spreading gently to cover the caramel (about 1 tsp per shell).
- Top with Butterfinger:
- Sprinkle ½ cup crushed Butterfinger candy bars evenly over the ganache layer of each pie, ensuring a generous topping for crunch.
- Chill the Pies:
- Place the mini pies in the refrigerator for at least 1 hour to set the caramel and ganache fully.
- Serve:
- Remove from the fridge and serve chilled or at room temperature.
- Optionally top with extra Butterfinger crumbs just before serving for maximum crunch, as suggested.
Cooking Tips
- Use a Piping Bag: Pipe the caramel and ganache for clean, precise layers; use zip-top bags with a corner snipped if you don’t have piping bags.
- Stir Caramel Constantly: Prevent burning by stirring the caramel mixture continuously and keeping the heat at medium.
- Cool Tart Shells Fully: Ensure shells are completely cooled to avoid melting the caramel or ganache.
- Crush Butterfinger Lightly: Crush the candy bars to a mix of small chunks and crumbs for texture; avoid over-powdering.
Assembly: Building the Perfect Butterfinger Caramel Crunch Mini Pies
These mini pies are all about layering rich fillings in crisp shells for a decadent, bite-sized treat. Here’s how to make them look and taste amazing:
- Mini Tart Shells:
- Pre-bake until golden for a crisp, sturdy base that holds the fillings.
- Cool fully to maintain structure when filling.
- Caramel Filling:
- Spoon or pipe evenly to avoid overfilling, which can make the ganache layer uneven.
- Let the caramel firm slightly to create a stable base for the ganache.
- Chocolate Ganache and Butterfinger Topping:
- Spread ganache thinly for a balanced flavor that doesn’t overpower the caramel.
- Sprinkle Butterfinger generously for crunch and visual appeal.
- Presentation Tips:
- Arrange on a tiered dessert stand or platter to showcase the glossy ganache and colorful Butterfinger topping.
- Garnish with a drizzle of caramel sauce or a pinch of sea salt for a gourmet touch.
- Pair with coffee, milk, or a dessert wine to complement the rich flavors.
Storage and Make-Ahead Tips
These mini pies are great for preparing ahead and store well:
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Keep in a single layer to preserve the topping’s crunch.
- Freezer: Freeze assembled pies (without Butterfinger topping) for up to 1 month; wrap individually in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight, then add fresh Butterfinger crumbs before serving.
- Make-Ahead: Prepare the caramel and ganache up to 2 days in advance and refrigerate; assemble pies up to 1 day before serving. Add Butterfinger topping just before serving for maximum crunch.
- Serving Tip: Serve chilled for a firm texture or let sit at room temperature for 10–15 minutes for a softer caramel.
Recipe Variations
Get creative with these fun twists to make the mini pies your own:
- Peanut Butter Caramel Pies: Add 2 tbsp peanut butter to the caramel for an extra nutty flavor.
- Salted Caramel Crunch Pies: Sprinkle a pinch of sea salt over the caramel layer before adding ganache.
- Snickers Mini Pies: Replace Butterfinger with crushed Snickers bars for a caramel-nougat twist.
- White Chocolate Butterfinger Pies: Use white chocolate chips for the ganache for a sweeter, creamier layer.
- Gluten-Free Version: Use gluten-free tart shells and ensure Butterfinger or alternatives are gluten-free.
Nutritional Information
- Per Mini Pie (1 of 12):
- Calories: 290 kcal
- Protein: 4 g
- Fat: 16 g
- Carbohydrates: 34 g
- Sugar: 26 g
- Sodium: 150 mg
- Note: Values are approximate and depend on specific brands and tart shell size.
Conclusion
Butterfinger Caramel Crunch Mini Pies are the ultimate bite-sized indulgence, offering a perfect blend of gooey caramel, silky ganache, and crunchy Butterfinger topping in every bite. With their easy preparation, stunning presentation, and crowd-pleasing flavors, they’re a must-try for parties, dessert tables, or any time you crave a sweet, nostalgic treat. This recipe is so simple and rewarding, you’ll want to make it a go-to for entertaining. So grab your tart shells, melt that chocolate, and get ready to enjoy mini pies that are pure crunchy bliss!
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Butterfinger Caramel Crunch Mini Pies
Description
Craving a bite-sized dessert that’s rich, crunchy, and utterly indulgent? Look no further than Butterfinger Caramel Crunch Mini Pies! These delightful mini tarts feature a buttery shell filled with silky homemade caramel, a smooth chocolate ganache, and a topping of crushed Butterfinger candy bars for that signature peanut buttery crunch. Perfect for parties, dessert tables, or a sweet treat at home, these mini pies are as easy to make as they are irresistible.
Ingredients
For the Mini Pies
Mini Tart Shells (12, store-bought or homemade): Provide a crisp, buttery base to hold the fillings.
Sweetened Condensed Milk (14 oz can): Creates a rich, creamy base for the caramel.
Brown Sugar (¼ cup): Adds depth and a caramel-like sweetness to the filling.
Butter (¼ cup): Enhances the caramel’s richness and smoothness.
Heavy Cream (¼ cup): Ensures a silky, pourable caramel texture.
Vanilla Extract (½ tsp): Adds a warm, sweet note to the caramel.
For the Chocolate Ganache
Semi-Sweet Chocolate Chips (½ cup): Melt into a smooth, rich layer.
Heavy Cream (¼ cup): Creates a glossy, velvety ganache when heated.
For the Topping
Crushed Butterfinger Candy Bars (½ cup): Provide a crunchy, peanut butter-chocolate flavor.
Substitutions and Variations
Tart Shells: Use graham cracker or shortbread crusts, or make homemade shells with a basic pastry dough.
Sweetened Condensed Milk: Substitute with a dairy-free condensed coconut milk for a vegan version.
Butter: Swap for vegan butter for a dairy-free option.
Chocolate Chips: Use milk chocolate, dark chocolate, or peanut butter chips for a different flavor.
Butterfinger: Replace with crushed Heath bars, Snickers, or peanut brittle for a different crunch.
Gluten-Free: Use gluten-free tart shells and ensure Butterfinger or alternatives are gluten-free.
Add-Ins: Drizzle with caramel sauce or sprinkle with sea salt for extra flair.
Instructions
Prepare the Tart Shells:
Pre-bake 12 mini tart shells according to package instructions (or homemade recipe), typically at 350°F (175°C) for 8–10 minutes until golden.
Let the shells cool completely on a wire rack (about 15 minutes).
Make the Caramel Filling:
In a medium saucepan over medium heat, combine 14 oz sweetened condensed milk, ¼ cup brown sugar, ¼ cup butter, and ¼ cup heavy cream.
Stir constantly with a whisk or wooden spoon until the mixture thickens into a smooth caramel, about 10–12 minutes. It should coat the back of a spoon and hold a line when stirred.
Remove from heat and stir in ½ tsp vanilla extract.
Fill the Tart Shells:
Spoon or pipe the warm caramel evenly into the cooled tart shells, filling each about two-thirds full (about 1–1½ tbsp per shell).
Let the caramel sit for 10 minutes to firm up slightly.
Prepare the Chocolate Ganache:
In a microwave-safe bowl, heat ¼ cup heavy cream until steaming (about 30–45 seconds).
Add ½ cup semi-sweet chocolate chips and let sit for 1 minute.
Stir until the mixture is smooth and glossy, creating a velvety ganache.
Add the Ganache Layer:
Spoon or pipe a thin layer of ganache over the caramel in each tart shell, spreading gently to cover the caramel (about 1 tsp per shell).
Top with Butterfinger:
Sprinkle ½ cup crushed Butterfinger candy bars evenly over the ganache layer of each pie, ensuring a generous topping for crunch.
Chill the Pies:
Place the mini pies in the refrigerator for at least 1 hour to set the caramel and ganache fully.
Serve:
Remove from the fridge and serve chilled or at room temperature.
Optionally top with extra Butterfinger crumbs just before serving for maximum crunch, as suggested.
Cooking Tips
Use a Piping Bag: Pipe the caramel and ganache for clean, precise layers; use zip-top bags with a corner snipped if you don’t have piping bags.
Stir Caramel Constantly: Prevent burning by stirring the caramel mixture continuously and keeping the heat at medium.
Cool Tart Shells Fully: Ensure shells are completely cooled to avoid melting the caramel or ganache.
Crush Butterfinger Lightly: Crush the candy bars to a mix of small chunks and crumbs for texture; avoid over-powdering.
FAQs
Q: Can I use homemade tart shells?
A: Yes! Make mini tart shells with a basic pastry dough (flour, butter, sugar, and water) and bake in a mini muffin tin until golden.
Q: Are these pies very sweet?
A: They’re sweet due to the caramel and Butterfinger. Reduce brown sugar to 3 tbsp or use dark chocolate chips for a less sweet ganache.
Q: Why is my caramel runny?
A: Runny caramel can result from undercooking. Cook until thickened (10–12 minutes) and test by coating a spoon.
Q: Can I make these without a microwave?
A: Yes! Heat the cream for the ganache on the stovetop over low heat until steaming, then pour over chocolate chips and stir.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze without topping for up to 1 month. See storage tips above for details.
Q: Can I make these vegan?
A: Yes! Use dairy-free condensed coconut milk, vegan butter, plant-based cream, dairy-free chocolate chips, and a vegan-friendly candy bar alternative.