Description
Indulge in the ultimate sweet treat with these Butterfinger Caramel Crunch Mini Pies! These bite-sized delights feature a buttery, flaky tart shell filled with rich, gooey caramel, then topped with crunchy Butterfinger pieces and chunks of dark chocolate. Each bite delivers the perfect combination of smooth caramel, crisp pastry, and a satisfying crunch. Perfect for parties, gatherings, or an anytime indulgence, these mini pies are as fun to make as they are to eat. Whether you’re looking for an easy dessert recipe, a unique treat to impress your guests, or just a way to satisfy your caramel-chocolate cravings, this recipe is a must-try!
Ingredients
1 package (about 12) mini tart shells or homemade mini pie crusts
1 cup soft caramel candies (or homemade caramel sauce)
2 tablespoons heavy cream
4 Butterfinger candy bars, chopped
½ cup dark chocolate chunks or chocolate chips
1 teaspoon sea salt (optional, for garnish)
Instructions
- Prepare the Tart Shells: If using store-bought mini tart shells, place them on a baking sheet. If making homemade crusts, roll out your pie dough and press it into mini tart molds. Pre-bake according to instructions and let cool.
- Melt the Caramel: In a saucepan over low heat, combine soft caramel candies and heavy cream. Stir until smooth. Alternatively, warm homemade caramel sauce to a pourable consistency.
- Fill the Tarts: Spoon the melted caramel into each cooled tart shell, filling about three-quarters of the way. Let it settle for a minute.
- Add Toppings: Sprinkle chopped Butterfinger pieces and dark chocolate chunks on top of the caramel. Lightly press them into the filling.
- Let Them Set: Allow the mini pies to sit at room temperature for 15–20 minutes or refrigerate for 10 minutes for a firmer texture.
- Serve & Enjoy: These mini pies are best enjoyed fresh but can be stored for later. Serve as-is or with a scoop of vanilla ice cream for extra indulgence!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert