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.