These mini pies are a decadent bite-size treat — crispy shells filled with gooey caramel, crunchy Butterfinger pieces, and a smooth chocolate topping. I love how simple they are to assemble while tasting like something I’d find in a bakery.
Why You’ll Love This Recipe
I enjoy this recipe because it looks impressive without requiring much effort. The combination of caramel, chocolate, and crunchy candy gives each mini pie a layered texture that keeps every bite exciting. I also like that I can make them ahead and serve them chilled, which makes entertaining much easier.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 mini tart shells
1 can (14 oz) sweetened condensed milk (for the caramel)
1/4 cup brown sugar
1/4 cup unsalted butter
1 cup crushed Butterfinger candy bars
1 cup chocolate chips (milk or dark)
1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup additional chopped Butterfinger pieces (for topping)
Directions
Place the mini tart shells on a baking sheet and set aside.
In a saucepan, combine sweetened condensed milk, brown sugar, and butter. Cook over medium heat, stirring constantly until thickened into caramel (about 8–10 minutes).
Spoon the warm caramel evenly into the mini tart shells.
Sprinkle the crushed Butterfinger candy over the caramel layer.
Melt the chocolate chips in the microwave or over a double boiler until smooth.
Spread or drizzle the melted chocolate over the Butterfinger layer.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Once the pies have cooled and the chocolate has set, top each pie with whipped cream.
Finish with additional chopped Butterfinger pieces.
Chill the pies for at least 1 hour before serving so the layers can firm up.
Servings and Timing
Makes 12 mini pies
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 1 hour
Variations
Swap in chopped Twix, Snickers (without pork gelatin), KitKat, or any favorite crunchy candy bar.
Use salted caramel instead of homemade caramel for a sweet-salty twist.
Add chopped toasted nuts such as almonds or pecans for extra crunch.
Make a chocolate crust by using chocolate mini tart shells if I want a richer flavor.
Storage/Reheating
I store these mini pies in an airtight container in the refrigerator for up to 3 days. If I want to prepare them ahead, I keep them chilled without the whipped cream and add it just before serving. These mini pies are not meant to be reheated since the chocolate and caramel layers taste best cold.
FAQs
Can I use store-bought caramel instead of making it?
Yes, I can use jarred caramel sauce to save time. It works well and gives the same gooey texture.
Do the pies need to be refrigerated?
Yes, I keep them in the fridge so the caramel and chocolate layers stay firm.
Can I freeze these mini pies?
I can freeze them before adding the whipped cream. When ready to serve, I thaw them in the fridge and add fresh topping.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate will make the pies sweeter and creamier, which works perfectly if I prefer a milder chocolate flavor.
How can I make the caramel thicker?
Cooking it a few extra minutes over medium heat while stirring constantly will give a richer, thicker caramel.
Conclusion
I love making these Butterfinger Caramel Crunch Mini Pies because they deliver big flavor with very little effort. The layers of caramel, candy crunch, and smooth chocolate make them irresistible, and they’re always a hit at gatherings. They’re simple, fun, and incredibly satisfying — the perfect bite-sized dessert.
Butterfinger Caramel Crunch Mini Pies are rich, bite-sized desserts layered with gooey caramel, crushed Butterfinger candy, smooth chocolate, and topped with whipped cream. These no-fuss, bakery-style treats are perfect for entertaining or indulging your sweet tooth.
Total Time:1 hour 30 minutes
Yield:12 mini pies
Ingredients
12 mini tart shells
1 can (14 oz) sweetened condensed milk
1/4 cup brown sugar
1/4 cup unsalted butter
1 cup crushed Butterfinger candy bars
1 cup chocolate chips (milk or dark)
1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup additional chopped Butterfinger pieces (for topping)
Instructions
Place mini tart shells on a baking sheet and set aside.
In a saucepan, combine sweetened condensed milk, brown sugar, and butter. Cook over medium heat, stirring constantly, for 8–10 minutes until thickened into caramel.
Spoon warm caramel into the tart shells evenly.
Sprinkle crushed Butterfinger candy over the caramel layer.
Melt chocolate chips in the microwave or over a double boiler until smooth. Spread or drizzle over the candy layer.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
After pies have cooled and chocolate is set, top each with whipped cream.
Sprinkle remaining chopped Butterfinger over the whipped cream.
Chill pies for at least 1 hour before serving.
Notes
Swap Butterfinger with other candy bars like Twix or Snickers (pork-free).
Use store-bought caramel for convenience.
Add toasted nuts like pecans for extra crunch.
Chocolate tart shells add a deeper chocolate flavor.
