Butterfinger Caramel Crunch Mini Pies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Mini Pies:
12 mini tart shells (store-bought or homemade)
1 can (14 oz) sweetened condensed milk
1/4 cup brown sugar
1/4 cup butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Chocolate Layer:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Topping:
1/2 cup crushed Butterfinger candy bars

 

Directions:

Pre-bake mini tart shells according to package instructions. Allow them to cool completely.
In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir constantly for about 10 to 12 minutes, until the mixture thickens into a smooth caramel.
Remove from heat and stir in the vanilla extract.
Spoon the caramel mixture evenly into the cooled tart shells. Let them sit for about 10 minutes to firm up slightly.
To prepare the chocolate ganache, heat 1/4 cup heavy cream in a microwave-safe bowl until steaming. Add the chocolate chips, let sit for 1 minute, then stir until smooth.
Spoon a layer of ganache over the caramel in each tart shell.
Sprinkle crushed Butterfinger pieces on top.
Chill the mini pies for at least 1 hour before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 60 minutes
Total Time: 1 hour 35 minutes
Per Serving: 290 kcal
Servings: 12 mini pies
Tips:
Use a piping bag for clean and even layers.
Add extra Butterfinger crumbs just before serving for more crunch.