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
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Mini Tart Shells (12, store-bought or homemade): Provide a crisp, buttery base to hold the fillings.
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Sweetened Condensed Milk (14 oz can): Creates a rich, creamy base for the caramel.
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Brown Sugar (¼ cup): Adds depth and a caramel-like sweetness to the filling.
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Butter (¼ cup): Enhances the caramel’s richness and smoothness.
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Heavy Cream (¼ cup): Ensures a silky, pourable caramel texture.
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Vanilla Extract (½ tsp): Adds a warm, sweet note to the caramel.
For the Chocolate Ganache
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Semi-Sweet Chocolate Chips (½ cup): Melt into a smooth, rich layer.
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Heavy Cream (¼ cup): Creates a glossy, velvety ganache when heated.
For the Topping
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Crushed Butterfinger Candy Bars (½ cup): Provide a crunchy, peanut butter-chocolate flavor.
Substitutions and Variations
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Tart Shells: Use graham cracker or shortbread crusts, or make homemade shells with a basic pastry dough.
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Sweetened Condensed Milk: Substitute with a dairy-free condensed coconut milk for a vegan version.
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Butter: Swap for vegan butter for a dairy-free option.
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Chocolate Chips: Use milk chocolate, dark chocolate, or peanut butter chips for a different flavor.
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Butterfinger: Replace with crushed Heath bars, Snickers, or peanut brittle for a different crunch.
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Gluten-Free: Use gluten-free tart shells and ensure Butterfinger or alternatives are gluten-free.
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Add-Ins: Drizzle with caramel sauce or sprinkle with sea salt for extra flair.
Instructions
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Prepare the Tart Shells:
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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.
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Let the shells cool completely on a wire rack (about 15 minutes).
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Make the Caramel Filling:
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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.
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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.
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Remove from heat and stir in ½ tsp vanilla extract.
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Fill the Tart Shells:
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Spoon or pipe the warm caramel evenly into the cooled tart shells, filling each about two-thirds full (about 1–1½ tbsp per shell).
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Let the caramel sit for 10 minutes to firm up slightly.
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Prepare the Chocolate Ganache:
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In a microwave-safe bowl, heat ¼ cup heavy cream until steaming (about 30–45 seconds).
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Add ½ cup semi-sweet chocolate chips and let sit for 1 minute.
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Stir until the mixture is smooth and glossy, creating a velvety ganache.
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Add the Ganache Layer:
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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).
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Top with Butterfinger:
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Sprinkle ½ cup crushed Butterfinger candy bars evenly over the ganache layer of each pie, ensuring a generous topping for crunch.
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Chill the Pies:
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Place the mini pies in the refrigerator for at least 1 hour to set the caramel and ganache fully.
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Serve:
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Remove from the fridge and serve chilled or at room temperature.
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Optionally top with extra Butterfinger crumbs just before serving for maximum crunch, as suggested.
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Cooking Tips
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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.
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Stir Caramel Constantly: Prevent burning by stirring the caramel mixture continuously and keeping the heat at medium.
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Cool Tart Shells Fully: Ensure shells are completely cooled to avoid melting the caramel or ganache.
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Crush Butterfinger Lightly: Crush the candy bars to a mix of small chunks and crumbs for texture; avoid over-powdering.