Ingredients for Butterfinger Caramel Crunch Mini Pies
Mini Pies:
- 12 mini tart shells (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
Topping:
- 1 cup Butterfinger candy bars, crushed
- Optional: ½ cup melted chocolate chips, for drizzle
How I Make Butterfinger Caramel Crunch Mini Pies
- Prepare the Tart Shells:
I start by baking the mini tart shells according to package directions or until golden and crisp if making from scratch. They need to be cool before adding the caramel. - Make the Caramel Filling:
In a medium saucepan over medium heat, I combine the sweetened condensed milk, brown sugar, and butter. I stir continuously, letting the mixture bubble gently until thickened and golden—about 8 to 10 minutes. Once the caramel is rich and smooth, I remove it from the heat and stir in the heavy cream and vanilla extract. The aroma is heavenly! - Fill the Tart Shells:
Using a spoon, I carefully fill each cooled tart shell with warm caramel, smoothing it to the edges. If I want a firmer set, I chill the pies for 20 minutes before topping. - Add the Crunchy Topping:
Over each pie, I scatter a generous layer of crushed Butterfinger pieces. Sometimes I add a drizzle of melted chocolate for extra indulgence and a lovely bakery-style look. - Chill & Serve:
I refrigerate the pies for at least 30 minutes so the caramel firms up and the flavors meld. Just before serving, I sprinkle a few extra Butterfinger bits for sparkle.
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