Description
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.
Ingredients
For the Caramel Layer
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Mini Tart Shells (12, store-bought or homemade): Provide a crisp, buttery base for the fillings.
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Sweetened Condensed Milk (14 oz, 1 can): Creates a rich, creamy base for the caramel.
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Brown Sugar (¼ cup): Adds depth and a molasses-like sweetness to the caramel.
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Butter (¼ cup): Enhances the caramel’s richness and smooth texture.
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Heavy Cream (¼ cup): Thins the caramel slightly for a pourable consistency.
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Vanilla Extract (½ tsp): Adds a warm, aromatic note to the caramel.
For the Chocolate Ganache Layer
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Semi-Sweet Chocolate Chips (½ cup): Form a smooth, glossy ganache topping.
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Heavy Cream (¼ cup): Combines with chocolate for a creamy, spreadable ganache.
For the Topping
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Crushed Butterfinger Candy Bars (½ cup): Add crunchy, peanut-buttery flavor and texture.
Substitutions and Variations
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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.
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Sweetened Condensed Milk: Substitute with coconut sweetened condensed milk for a dairy-free or tropical twist.
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Brown Sugar: Use light or dark brown sugar; granulated sugar works but lacks depth.
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Butter: Swap with vegan butter or margarine for a dairy-free version.
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Heavy Cream: Use full-fat coconut milk or half-and-half for the caramel and ganache; non-dairy cream works for vegan diets.
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Semi-Sweet Chocolate Chips: Replace with milk chocolate, dark chocolate, or white chocolate chips; use vegan chocolate for dairy-free.
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Butterfinger: Substitute with crushed Snickers, Reese’s, or toffee bits for a different crunch.
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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).
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Gluten-Free: Use gluten-free tart shells and ensure Butterfinger or substitute candy is gluten-free.
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:
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Prepare the Tart Shells:
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Pre-bake 12 mini tart shells according to package instructions (typically 350°F/175°C for 8–10 minutes) until golden and crisp.
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Let the shells cool completely in their tin or on a wire rack, about 15 minutes.
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Tip: Ensure shells are fully cooled to prevent the caramel from melting them, and check for cracks to avoid leaks.
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Make the Caramel Layer:
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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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Tip: Stir continuously to prevent burning, and cook until just thickened to ensure a pourable consistency.
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Fill the Tart Shells with Caramel:
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Spoon or pour the warm caramel evenly into the cooled tart shells, filling each about halfway (roughly 1–1½ tbsp per shell).
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Let the caramel sit for 10 minutes to firm slightly and form a stable base for the ganache.
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Tip: Use a piping bag or small spoon for clean, even filling, and tap the shells gently to level the caramel.
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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 on high).
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Add ½ cup semi-sweet chocolate chips and let sit for 1 minute to melt.
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Stir until smooth and glossy, about 1 minute.
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Tip: Heat cream in short bursts to avoid scorching, and stir gently to avoid incorporating air bubbles.
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Add the Ganache Layer:
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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.
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Tip: Work quickly as the ganache sets fast, and use a piping bag for precise, clean layers.
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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, about 1 tsp per shell.
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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.
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Chill the Pies:
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Place the filled tart shells on a tray and refrigerate for at least 1 hour, or until the caramel and ganache are fully set.
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Tip: Cover loosely with plastic wrap to prevent absorbing fridge odors, and chill in a flat spot for even setting.
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Serve:
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Remove the pies from the refrigerator and serve chilled or let sit at room temperature for 5 minutes for a softer texture.
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Optionally, top with extra Butterfinger crumbs just before serving for maximum crunch.
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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.
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