Mini pies filled with gooey caramel, a layer of melted chocolate, and crunchy Butterfinger pieces—these bite-sized treats deliver big flavor in every single bite.

Why You’ll Love This Recipe

These mini pies combine everything you love about candy and dessert into one fun, easy-to-eat treat. With a rich caramel center, silky chocolate topping, and that signature Butterfinger crunch, they’re perfect for parties, potlucks, or when you just want a dessert that feels special without a lot of fuss. Best of all, they’re made in store-bought mini tart shells—so no need to bake a crust from scratch.

Ingredients

For the caramel filling:

• 1 can (14 oz) sweetened condensed milk

• ¼ cup brown sugar

• ¼ cup butter

• ¼ cup heavy cream

• ½ teaspoon vanilla extract

For the chocolate layer:

• ½ cup semi-sweet chocolate chips

• ¼ cup heavy cream

For assembly:

• 12 mini tart shells (store-bought or homemade)

• ½ cup crushed Butterfinger candy bars

Directions

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 290 kcal per mini pie

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine sweetened condensed milk, brown sugar, butter, ¼ cup heavy cream, and vanilla. Stir over medium heat until mixture is smooth and thickened, about 5–7 minutes.
3. Remove from heat and let the caramel cool slightly.
4. Spoon caramel into each mini tart shell, filling nearly to the top.
5. Place filled shells on a baking sheet and bake for 10–12 minutes, or until the caramel is bubbling and slightly golden. Allow to cool completely.
6. In a separate saucepan, heat ¼ cup heavy cream until just simmering. Remove from heat, add chocolate chips, and stir until smooth and glossy.
7. Drizzle melted chocolate over each mini pie.
8. Sprinkle with crushed Butterfinger bars.
9. Chill in the fridge for at least 1 hour before serving.

Serving Ideas

• Serve chilled for a firmer, candy-bar texture.

• Garnish with extra chocolate drizzle or a dollop of whipped cream.

• Package individually for party favors or holiday treats.

Tips & Variations

• Make it gluten-free: Use gluten-free mini tart shells and double-check your candy brand for GF labeling.

• Switch the candy: Try using crushed toffee, Snickers, or Reese’s instead of Butterfinger for a different twist.

• Go homemade: If you prefer, make your own tart shells using a basic shortbread dough and a muffin tin.

• Skip the oven: For a no-bake version, omit the baking step after filling the shells—just chill until set, though texture may be slightly softer.

Frequently Asked Questions

Can I make these ahead of time?
Yes! These mini pies can be made up to 2 days in advance. Just store them in the refrigerator in an airtight container.

Do I need to bake the tart shells first?
If you’re using raw homemade tart dough, pre-bake according to the recipe instructions. Most store-bought mini tart shells are pre-baked and ready to use.

Can I freeze these mini pies?
You can freeze them, but the texture of the caramel and candy may change slightly. For best results, freeze without the Butterfinger topping and add it after thawing.

Can I make this in a large tart pan instead of minis?
Absolutely! Use a 9-inch tart pan and adjust baking time by a few minutes to ensure the caramel sets without overbaking.

Final Thoughts

Butterfinger Caramel Crunch Mini Pies are proof that good things really do come in small packages. With their gooey center, velvety chocolate, and crispy topping, they hit every dessert craving at once. Whether you’re making them for a party, a bake sale, or just your own sweet tooth, one thing’s for sure—they won’t last long.