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.
- Store without whipped cream if making ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 340
- Sugar: 28g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
