Butterfinger Caramel Crunch Mini Pies
Indulge in these decadent Butterfinger caramel crunch mini pies, featuring rich caramel, smooth chocolate, and crunchy Butterfinger topping in a crisp tart shell. Ready in 45 minutes, 220 kcal per pie!
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.
