Butterfinger Caramel Crunch Mini Pies
These no-bake mini pies are layered with buttery caramel, silky chocolate ganache, and a crunchy Butterfinger topping — perfect for parties or indulgent snacking.
Ingredients
For the Mini Pies:
- 12 mini tart shells
- 1 14 oz can sweetened condensed milk
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Chocolate Layer:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For the Topping:
- 1/2 cup crushed Butterfinger candy bars
Instructions
- In a saucepan, combine sweetened condensed milk, brown sugar, butter, and cream. Stir constantly over medium heat until smooth and slightly thickened, about 5–7 minutes. Stir in vanilla.
- Spoon caramel into tart shells, filling about 2/3 full. Chill while you make the ganache.
- Heat cream until just simmering. Pour over chocolate chips, let sit 1 minute, then stir until smooth.
- Spoon ganache over the caramel layer. Chill at least 30 minutes until set.
- Crush Butterfingers and sprinkle over the top just before serving. Press lightly to adhere.