Butterfinger Caramel Crunch Mini Pies Recipe

Directions

1. Prepare the Tart Shells
   1. Pre-bake the mini tart shells according to the package instructions and allow them to cool completely before filling.
2. Make the Caramel Filling
   1. In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and 1/4 cup of heavy cream. Stir constantly to ensure the mixture doesn’t burn and the ingredients are fully incorporated.
   2. Continue to cook, stirring frequently, until the mixture thickens into a smooth caramel sauce, about 10-12 minutes. Once thickened, remove from heat and stir in the vanilla extract.
3. Fill the Tart Shells
   1. Spoon the caramel mixture evenly into each cooled tart shell, filling them to the top.
   2. Let the caramel-filled shells sit for about 10 minutes to allow the caramel to firm up slightly before adding the next layer.
4. Make the Chocolate Ganache
   1. While the caramel is setting, prepare the chocolate ganache. In a microwave-safe bowl, heat 1/4 cup heavy cream in the microwave until steaming (about 30-45 seconds).
   2. Add the semi-sweet chocolate chips to the heated cream and let it sit for 1 minute. Stir until the chocolate is fully melted and smooth.
5. Assemble the Pies
   1. Spoon a layer of the chocolate ganache over the caramel layer in each pie, spreading it evenly with the back of the spoon.
   2. Sprinkle the tops with the crushed Butterfinger candy bars, adding a generous amount to each mini pie.
6. Chill and Set
   1. Chill the pies in the refrigerator for at least 1 hour to allow the ganache to set and firm up. This will give the pies the perfect texture and make them easier to serve.
7. Serve and Enjoy!
   1. Once chilled, remove the pies from the refrigerator and serve. For an added crunch, top with extra Butterfinger crumbs just before serving.
      

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