Ingredients
- 12 mini tart shells, pre-baked
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup crushed Butterfinger candy bars
Instructions
- Pre-bake the mini tart shells according to package instructions if needed and allow them to cool completely.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream.
- Stir constantly for 10–12 minutes until the mixture thickens into a smooth caramel.
- Remove from heat and stir in the vanilla extract until well combined.
- Spoon the caramel mixture evenly into the cooled tart shells and let them sit for about 10 minutes to slightly firm.
- Heat the remaining 1/4 cup heavy cream until hot but not boiling.
- Add the semi-sweet chocolate chips and let them sit for 1 minute, then stir until smooth to create the ganache.
- Spoon a layer of chocolate ganache over the caramel in each tart shell.
- Sprinkle the crushed Butterfinger pieces evenly over the top.
- Refrigerate the mini pies for at least 1 hour until the layers are set.
Notes
- Allow the caramel to cool slightly before adding the chocolate layer.
- Use high-quality chocolate chips for a smoother ganache.
- For extra crunch, add chopped roasted peanuts with the topping.
- Mini pies can be made a day ahead and stored in the refrigerator.
- Add extra crushed candy just before serving for maximum crunch.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Stovetop / Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 260 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
