Butterfinger Caramel Crunch Mini Pies

Introduction

Craving a bite-sized dessert that’s rich, crunchy, and packed with indulgent flavors? What if you could create adorable mini pies with creamy caramel, silky chocolate ganache, and Butterfinger crunch in under 2 hours? Say hello to Butterfinger Caramel Crunch Mini Pies! These delightful treats feature pre-baked tart shells filled with homemade caramel, topped with a smooth chocolate ganache and crushed Butterfinger candy bars. Perfect for parties, dessert tables, or a sweet treat to satisfy your cravings, this beginner-friendly recipe delivers big flavor in small packages. Ready to create some caramel-crunchy magic? Let’s grab some tart shells and get started!

Overview

Butterfinger Caramel Crunch Mini Pies are chilled, no-bake desserts (after pre-baking tart shells) made by layering homemade caramel and chocolate ganache in mini tart shells, finished with crushed Butterfinger candy bars. What makes them special? The combination of gooey caramel, rich chocolate, and crispy Butterfinger pieces creates a perfect balance of textures and flavors in a bite-sized format. This easy recipe takes about 1 hour 35 minutes (20 minutes prep, 15 minutes cooking, 1 hour chilling) and yields 12 mini pies, making it ideal for entertaining or gifting.

• Time Requirement: 1 hour 35 minutes (20 minutes prep, 15 minutes cooking, 1 hour chilling)
• Difficulty Level: Easy (great for beginners)
• Servings: 12 mini pies

Essential Ingredients

The magic of Butterfinger Caramel Crunch Mini Pies lies in their simple, decadent ingredients. Here’s what you’ll need and why each one matters:

For the Caramel Layer

• Mini Tart Shells (12, store-bought or homemade): Provide a crisp, buttery base for the fillings.
• Sweetened Condensed Milk (14 oz, 1 can): Creates a rich, creamy base for the caramel.
• Brown Sugar (¼ cup): Adds depth and a molasses-like sweetness to the caramel.
• Butter (¼ cup): Enhances the caramel’s richness and smooth texture.
• Heavy Cream (¼ cup): Thins the caramel slightly for a pourable consistency.
• Vanilla Extract (½ tsp): Adds a warm, aromatic note to the caramel.

For the Chocolate Ganache Layer

• Semi-Sweet Chocolate Chips (½ cup): Form a smooth, glossy ganache topping.
• Heavy Cream (¼ cup): Combines with chocolate for a creamy, spreadable ganache.

For the Topping

• Crushed Butterfinger Candy Bars (½ cup): Add crunchy, peanut-buttery flavor and texture.

Substitutions and Variations

• Mini Tart Shells: Use graham cracker, shortbread, or phyllo shells; homemade shells can be made with 1 cup flour, ¼ cup powdered sugar, ½ cup butter, baked at 350°F for 10 minutes.
• Sweetened Condensed Milk: Substitute with coconut sweetened condensed milk for a dairy-free or tropical twist.
• Brown Sugar: Use light or dark brown sugar; granulated sugar works but lacks depth.
• Butter: Swap with vegan butter or margarine for a dairy-free version.
• Heavy Cream: Use full-fat coconut milk or half-and-half for the caramel and ganache; non-dairy cream works for vegan diets.
• Semi-Sweet Chocolate Chips: Replace with milk chocolate, dark chocolate, or white chocolate chips; use vegan chocolate for dairy-free.
• Butterfinger: Substitute with crushed Snickers, Reese’s, or toffee bits for a different crunch.
• Vegan Option: Use vegan tart shells, coconut sweetened condensed milk, vegan butter, non-dairy cream, vegan chocolate, and crushed vegan-friendly candy (e.g., toffee or peanut brittle).
• Gluten-Free: Use gluten-free tart shells and ensure Butterfinger or substitute candy is gluten-free.

Step-by-Step Instructions

Making Butterfinger Caramel Crunch Mini Pies is quick and straightforward with a simple layering and chilling process. Follow these instructions for perfect mini pies every time:

1. Prepare the Tart Shells:
   • Pre-bake 12 mini tart shells according to package instructions (typically 350°F/175°C for 8–10 minutes) until golden and crisp.
   • Let the shells cool completely in their tin or on a wire rack, about 15 minutes.
   • Tip: Ensure shells are fully cooled to prevent the caramel from melting them, and check for cracks to avoid leaks.
2. Make the Caramel Layer:
   • 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.
   • Tip: Stir continuously to prevent burning, and cook until just thickened to ensure a pourable consistency.
3. Fill the Tart Shells with Caramel:
   • Spoon or pour the warm caramel evenly into the cooled tart shells, filling each about halfway (roughly 1–1½ tbsp per shell).
   • Let the caramel sit for 10 minutes to firm slightly and form a stable base for the ganache.
   • Tip: Use a piping bag or small spoon for clean, even filling, and tap the shells gently to level the caramel.
4. Prepare the Chocolate Ganache:
   • In a microwave-safe bowl, heat ¼ cup heavy cream until steaming (about 30–45 seconds on high).
   • Add ½ cup semi-sweet chocolate chips and let sit for 1 minute to melt.
   • Stir until smooth and glossy, about 1 minute.
   • Tip: Heat cream in short bursts to avoid scorching, and stir gently to avoid incorporating air bubbles.
5. Add the Ganache Layer:
   • Spoon or pipe a thin layer of ganache (about 1 tsp per shell) over the caramel in each tart shell, spreading gently to cover the caramel.
   • Tip: Work quickly as the ganache sets fast, and use a piping bag for precise, clean layers.
6. Top with Butterfinger:
   • Sprinkle ½ cup crushed Butterfinger candy bars evenly over the ganache layer of each pie, about 1 tsp per shell.
   • Tip: Crush Butterfinger in a zip-top bag with a rolling pin to a coarse texture, and sprinkle immediately to ensure it sticks to the ganache.
7. Chill the Pies:
   • Place the filled tart shells on a tray and refrigerate for at least 1 hour, or until the caramel and ganache are fully set.
   • Tip: Cover loosely with plastic wrap to prevent absorbing fridge odors, and chill in a flat spot for even setting.
8. Serve:
   • Remove the pies from the refrigerator and serve chilled or let sit at room temperature for 5 minutes for a softer texture.
   • Optionally, top with extra Butterfinger crumbs just before serving for maximum crunch.
   • Tip: Arrange on a dessert tray or tiered stand to showcase the glossy ganache and crunchy topping, and serve with small napkins for easy eating.

Assembly

Assembling Butterfinger Caramel Crunch Mini Pies is all about creating bite-sized treats with rich layers and a crunchy finish for a dessert that’s as elegant as it is delicious. Here’s how to make them look and taste incredible:

• Layer Thoughtfully: Fill caramel and ganache evenly, and sprinkle Butterfinger uniformly for a balanced, professional look.
• Preparation Tips:
  • Use pre-baked tart shells for convenience, or make homemade shells for a fresher flavor; ensure they’re crisp and cooled.
  • Cook caramel to a thick but pourable consistency, and let it cool slightly before filling to avoid softening the shells.
  • Crush Butterfinger to a coarse texture for topping to maintain crunch, and store in an airtight container until ready to use.
• Presentation Tips:
  • Serve on a dessert tray, cake stand, or individual plates to highlight the glossy ganache and vibrant Butterfinger topping.
  • Garnish with a drizzle of melted chocolate, whipped cream, or extra candy crumbs for a decadent, festive touch.
  • Pair with coffee, hot chocolate, or a glass of dessert wine for a complete dessert experience, perfect for holiday parties, baby showers, or dessert tables.
  • Arrange pies in a circular pattern or tiered display to showcase their petite size and layered appeal, offering small forks or spoons for easy eating.

Storage and Make-Ahead Tips

Butterfinger Caramel Crunch Mini Pies are best chilled and can be prepped or stored with these tips to maintain their quality:

• Make-Ahead:
  • Prepare the caramel up to 2 days in advance, cool, and refrigerate in an airtight container; reheat gently (low heat, stirring) to pourable consistency before using.
  • Assemble the pies (without Butterfinger topping) up to 1 day ahead, refrigerate, and add crushed candy just before serving to maintain crunch.
  • Tip: Don’t add Butterfinger too early, as it may soften in the fridge; apply within a few hours of serving for the best texture.
• Storage:
  • Store in an airtight container or covered tray in the refrigerator for up to 4 days; the caramel and ganache stay stable, but the shells may soften slightly.
  • Layer with parchment paper to prevent sticking, and keep in a cool, dry fridge to maintain texture.
  • Tip: Store away from strong-smelling foods to preserve flavor, and serve chilled for the best consistency.
• Freezing:
  • Freeze assembled pies (without Butterfinger topping) for up to 1 month, wrapped individually in plastic wrap and stored in a freezer-safe container. Thaw in the fridge overnight, then add crushed candy fresh.
  • Freezing with Butterfinger is not recommended, as it loses crunch when thawed.
  • Tip: Label with the date to track freshness, and freeze in a single layer to avoid crushing the shells.

Recipe Variations

Butterfinger Caramel Crunch Mini Pies are versatile and fun to customize. Here are some creative twists to try:

• Snickers Caramel Mini Pies: Replace Butterfinger with crushed Snickers for a caramel-nougat twist.
• Peanut Butter Crunch Mini Pies: Use Reese’s Pieces or crushed peanut butter cups and add 1 tbsp peanut butter to the caramel.
• Salted Caramel Mini Pies: Sprinkle flaky sea salt over the ganache instead of Butterfinger for a sweet-salty flavor.
• White Chocolate Toffee Mini Pies: Use white chocolate chips for the ganache and crushed toffee bits for the topping.
• Gluten-Free Mini Pies: Use gluten-free tart shells and gluten-free candy (check Butterfinger or substitutes).
• Vegan Mini Pies: Use vegan tart shells, coconut sweetened condensed milk, vegan butter, non-dairy cream, vegan chocolate, and vegan-friendly candy.

Safety and Tips

Assembling mini pies requires minimal effort but some care for a safe and successful result:

• Handle Hot Ingredients Safely: Stir caramel constantly to prevent burning, and use caution when pouring to avoid splattering; heat cream gently to avoid scorching.
• Work with Tart Shells Safely: Ensure shells are cooled to avoid crumbling, and handle gently when filling to prevent cracking.
• Chill Properly: Refrigerate promptly after assembly to set the layers, and cover to prevent contamination or odor absorption.
• Clean Up Spills: Wipe caramel or chocolate spills immediately with a damp cloth, and soak tools in hot water for easy cleaning.

Nutritional Information

Per mini pie (based on 12 servings):

• Calories: ~290 kcal
• Protein: ~4 g
• Fat: ~16 g
• Carbohydrates: ~34 g
• Sugar: ~26 g
• Fiber: ~1 g Note: Values are approximate and vary based on ingredient brands and portion size. Using less caramel or candy may reduce calories and sugar.

Conclusion

You’re now ready to create Butterfinger Caramel Crunch Mini Pies that are as decadent as they are adorable! This 1-hour 35-minute recipe is perfect for parties, dessert tables, or anytime you crave a sweet, crunchy treat. With their creamy caramel, smooth ganache, and Butterfinger topping, these mini pies are a guaranteed crowd-pleaser. Feel free to tweak the candy, chocolate, or layers to make them your own. Grab your tart shells, layer that caramel, and enjoy every rich, crunchy bite. Happy assembling, and savor the mini pie bliss!

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FAQs

1. Can I use homemade tart shells?
Yes! Make shells with 1 cup flour, ¼ cup powdered sugar, ½ cup butter, blended and baked at 350°F for 10 minutes. Cool fully before filling.

2. Are these pies very sweet?
They’re sweet from the caramel and ganache but balanced by the tart shell and Butterfinger’s nutty crunch. Reduce brown sugar to 2 tbsp or use dark chocolate for less sweetness.

3. Can I make these vegan?
Yes! Use vegan tart shells, coconut sweetened condensed milk, vegan butter, non-dairy cream, vegan chocolate, and vegan-friendly candy (e.g., toffee or peanut brittle).

4. Why is my caramel runny?
Undercooking can cause runny caramel. Cook until it thickens and coats a spoon (10–12 minutes), and let it cool slightly before filling.

5. Can I use a different size tart shell?
Yes! Use 24 smaller (2-inch) shells for bite-sized pies (reduce filling to ½–1 tsp per shell) or 6 larger (4-inch) shells (increase filling proportionally).

6. How do I keep the Butterfinger crunchy?
Add crushed Butterfinger just before serving, and store in a dry, airtight container. Avoid adding too early, as it may soften in the fridge.

7. Can I prep these for a party?
Yes! Assemble up to 1 day ahead, refrigerate, and add Butterfinger topping before serving. Or prepare caramel up to 2 days ahead and assemble fresh.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. Layer with parchment to prevent sticking, and serve chilled for the best texture.