If you’re a fan of Butterfinger bars, creamy caramel, and silky chocolate, this dessert was made for you. These Mini Butterfinger Caramel Crunch Pies are the ultimate indulgent treat: buttery tart shells filled with rich homemade caramel, topped with smooth melted chocolate and a generous sprinkle of crushed Butterfinger candy.
They’re bite-sized, party-perfect, and come together surprisingly quickly—making them ideal for birthdays, potlucks, or a decadent weekend treat.
Drawing from your love for decadent chocolatey desserts (like the Chocolate Peanut Butter Banana Muffins , and Peanut Butter Cups Chocolate Chip Cookie Bites ) and caramel-infused treats (like the Purple Velvet Cake Roll), these mini pies are a must-make. Let’s dive in!
Table of Contents
Why You’ll Love This Recipe
- Candy-Inspired: Combines Butterfinger crunch, chocolate, and caramel in every bite.
- Quick and Easy: Ready in 45 minutes with minimal ingredients.
- Mini but Mighty: Individual tart shells mean built-in portion control.
- No-Bake Elements: Aside from quick stovetop caramel, no oven time needed.
- Perfect for Entertaining: Gorgeous presentation with minimal effort.
- Totally Customizable: Add nuts, drizzle more caramel, or go gluten-free.
What you will need + Substitution Options
| Ingredient | Quantity | Smart Substitutions |
|---|---|---|
| 🥧 Mini Tart Shells | 12 | Graham cracker cups, phyllo shells, or cookie crust |
| 🥛 Sweetened Condensed Milk | 1 can (14 oz) | Homemade condensed milk or vegan version |
| 🍬 Brown Sugar | ¼ cup | Coconut sugar or maple syrup (adjust to taste) |
| 🍫 Chocolate Chips | 1 cup | Dark chocolate, milk chocolate, or candy melts |
| 🥜 Crushed Butterfinger Candy | ½ cup | Toffee bits, Reese’s Pieces, or chopped Snickers |
Step-by-Step Instructions (with Pro Tips)
Prepare the Tart Shells
Preheat the oven to 350°F (175°C). Place 12 mini tart shells on a baking sheet. If using pre-baked shells, skip this step.
Tip: Lightly toast homemade shells for 5–6 minutes to enhance the crunch.
Make the Caramel Layer
In a medium saucepan over medium heat, combine:
- 1 (14 oz) can sweetened condensed milk
- ¼ cup brown sugar
Stir constantly for 10–15 minutes until the mixture thickens and turns a golden caramel color.
Pro Tip: Stir non-stop to prevent burning. The mix should coat the back of a spoon.
Fill the Tart Shells
Once the caramel is ready, spoon it into the tart shells, filling each about two-thirds full.
Set aside while you melt the chocolate.
Melt and Spread the Chocolate
Melt 1 cup chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully smooth.
Spread the melted chocolate over the caramel layer in each tart shell.
Optional: Add a sprinkle of sea salt before the chocolate sets.
Add the Crunch
While the chocolate is still warm, sprinkle ½ cup crushed Butterfinger candy evenly over the tops of each mini pie.
Customization Tip: Mix Butterfinger bits into the caramel layer for extra texture.
Set and Serve
Let the pies cool at room temperature or chill in the fridge for 30 minutes to set the chocolate.
Serve chilled or at room temp for a gooey caramel texture.
Topping Ideas
- Sea Salt Flakes: Subtle salty contrast for caramel.
- Chopped Peanuts: Extra crunch and nutty flavor.
- White Chocolate Drizzle: Sweet and elegant contrast.
- Toffee Bits: Chewy and caramelized for texture.
- Edible Gold Dust: Glamorous for special occasions.
- Mini Chocolate Chips: Tiny bursts of chocolate.
Nutritional Information (Per Mini Pie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Sugars | 21 g |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Sodium | 85 mg |
Estimates vary based on tart shell and candy brand.
Storage & Freezing Tips
Refrigerator:
- Store in an airtight container for up to 5 days.
- Best enjoyed slightly chilled to maintain texture.
Freezer:
- Freeze in a single layer on a tray, then store in a freezer-safe container for up to 1 month.
- Thaw at room temperature for 15–20 minutes before serving.
Tip: Freeze extra caramel in an ice cube tray for future desserts!
Ingredient Substitutions Recap
- Mini Tart Shells → Graham Cracker Crusts: Sweet, crumbly alternative.
- Sweetened Condensed Milk → Coconut Condensed Milk: Dairy-free caramel base.
- Brown Sugar → Coconut Sugar: Natural sweetener swap.
- Chocolate Chips → Dark Chocolate: Richer chocolate flavor.
- Butterfinger → Peanut Butter Cups: Similar peanutty crunch.
What to Serve with Butterfinger Caramel
- Vanilla Ice Cream: Creamy and cool for a decadent pairing.
- Fresh Berries: Strawberries or raspberries for tart balance.
- Espresso: Bold and bitter to complement sweetness.
- Whipped Cream: Light and fluffy for extra indulgence.
- Hot Chocolate: Rich and cozy for chocolate lovers.
FAQs
Can I use a different candy?
Absolutely—try crushed toffee, Reese’s, M&Ms, or chopped Twix.
Can I make gluten-free butterfinger?
Absolutely—try crushed toffee, Reese’s, M&Ms, or chopped Twix.
What if I don’t have mini tart shells?
Use a mini muffin tin lined with cupcake liners and graham cracker crust!
How do I prevent the chocolate from hardening too quickly?
Work in small batches when melting chocolate and keep the bowl warm (place over a bowl of warm water).
Butterfinger Caramel Crunch Mini Pies
Equipment
- Baking sheet
- Medium saucepan (for caramel)
- Microwave-safe bowl (for melting chocolate)
- Spoon or spatula (for stirring and filling)
- Measuring cups and spoons
- Optional: Piping bag (for precise chocolate application)
- Optional: Food processor or rolling pin (for crushing Butterfinger)
Ingredients
- 12 mini tart shells
- 1 14 oz can sweetened condensed milk
- ¼ cup brown sugar
- 1 cup chocolate chips
- ½ cup crushed Butterfinger candy
Instructions
- Preheat the oven to 350°F (175°C) and place mini tart shells on a baking sheet.
- Pour sweetened condensed milk into a saucepan, add brown sugar, and cook over medium heat, stirring constantly, until it thickens into caramel, about 10-15 minutes.
- Spoon the caramel into the tart shells, filling them about two-thirds full.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth, then spread over the caramel layer.
- Sprinkle crushed Butterfinger candy on top of the melted chocolate.
- Let the pies cool and set at room temperature or refrigerate for 30 minutes before serving.
These Decadent Butterfinger Caramel Crunch Mini Pies are the kind of dessert that gets rave reviews—crispy, creamy, chocolatey, and packed with nostalgic candy bar goodness. They’re fast to prepare, fun to customize, and a guaranteed hit with kids and adults alike.
Whether you’re baking for a birthday, potluck, or just need a sweet fix, this recipe delivers flavor and joy in every bite-sized tart. So grab your ingredients and get ready to whip up some mini magic. 🍬🥧🍫
