Butterfinger Caramel Crunch Mini Pies – A Sweet Symphony of Caramel, Chocolate, and Candy Bar Crunch in Every Bite

Introduction

If you’re the kind of dessert lover who believes more is more, these Butterfinger Caramel Crunch Mini Pies are your dream come true. With a buttery tart shell, gooey caramel filling, silky chocolate ganache, and a generous sprinkle of crushed Butterfinger candy bars, they’re the ultimate indulgence in a perfectly portioned package.

Whether you’re hosting a party, prepping for a bake sale, or just craving something sweet and satisfying, these mini pies deliver big flavor with minimal effort. They’re easy to make, fun to decorate, and guaranteed to disappear fast.

Ingredients

For the Mini Pies

12 mini tart shells (store-bought or homemade)
1 can (14 oz) sweetened condensed milk
¼ cup brown sugar
¼ cup butter
¼ cup heavy cream
½ tsp vanilla extract

For the Chocolate Ganache

½ cup semi-sweet chocolate chips
¼ cup heavy cream

For the Topping

½ cup crushed Butterfinger candy bars

Optional Add-ins

Pinch of sea salt in the caramel for balance
1 tbsp peanut butter stirred into the ganache
Extra Butterfinger crumbs for garnish
Whipped cream or ice cream for serving

Instructions

Step 1: Pre-Bake the Tart Shells

Preheat oven according to tart shell package instructions.
Bake shells until golden and crisp. Let cool completely.

Step 2: Make the Caramel Filling

In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and ¼ cup heavy cream.
Stir constantly for 10–12 minutes until thickened and smooth.
Remove from heat and stir in vanilla extract.

Step 3: Fill the Tart Shells

Spoon caramel mixture evenly into cooled tart shells.
Let sit for 10 minutes to firm up slightly.

Step 4: Prepare the Ganache

Heat ¼ cup heavy cream in a microwave-safe bowl until steaming.
Add chocolate chips, let sit for 1 minute, then stir until smooth.

Step 5: Assemble and Chill

Spoon ganache over caramel layer in each tart shell.
Sprinkle crushed Butterfinger pieces on top.
Chill pies for at least 1 hour before serving.

Tips for Success

Use a piping bag for clean layers and precise ganache drizzle.
Chill thoroughly to help layers set and flavors meld.
Don’t overcook the caramel—low and slow is key.
Garnish just before serving for maximum crunch and visual appeal.
Make ahead: These pies hold well in the fridge for up to 3 days.

Serving Suggestions

Serve chilled with a dollop of whipped cream or scoop of vanilla ice cream.
Pair with coffee, milkshakes, or a caramel latte.
Add to dessert platters with mini cheesecakes and brownie bites.
Offer with a drizzle of extra caramel or melted chocolate.

Variations to Try

Peanut Butter Lovers: Add peanut butter to the caramel or ganache.
Nutty Crunch: Sprinkle chopped peanuts or pecans on top.
Candy Swap: Use chopped Snickers, Twix, or Reese’s instead of Butterfinger.
Salted Caramel Version: Add flaky sea salt to the caramel layer.
No-Bake Option: Use graham cracker crusts and chill instead of baking.

Storage & Freezing

Refrigerate in an airtight container for up to 3 days.
Freeze without topping for up to 1 month—thaw and garnish before serving.
Avoid freezing with ganache and candy topping—texture may change.

Behind the Recipe

This recipe was inspired by the nostalgic crunch of Butterfinger candy bars and the irresistible richness of caramel and chocolate. By layering these flavors into mini tart shells, you get a dessert that’s playful, indulgent, and perfect for sharing—or not. It’s a treat that feels both familiar and elevated.

Conclusion

These Butterfinger Caramel Crunch Mini Pies are sweet, crunchy, and unapologetically decadent. With their gooey caramel center, silky ganache, and candy bar topping, they’re a dessert that’s easy to make and impossible to resist. Whether you serve them at a party or keep them all to yourself, they’re sure to become a favorite.