Butterfinger Caramel Crunch Mini Pies

Yield: 12 Mini Pies
Prep Time: 25 Minutes (Active)
Cook Time: 18-20 Minutes
Cooling/Set Time: 1 Hour 30 Minutes (Minimum)
Total Time: ~2 Hours 15 Minutes
Skill Level: Intermediate
Intensity: Moderate (involves a few components but no advanced techniques)

Ingredients

For the Crust:

• 1 ¼ cups (160g) all-purpose flour

• ½ teaspoon salt

• 1 tablespoon granulated sugar

• ½ cup (1 stick / 113g) unsalted butter, cold and cubed

• 3-4 tablespoons ice water

For the Filling & Topping:

• 1 (11 oz) bag of Kraft caramels, unwrapped

• ¼ cup (60ml) heavy cream

• ½ teaspoon pure vanilla extract

• ¼ teaspoon fine sea salt

• 6 fun-size Butterfinger bars (or 2 full-size bars), roughly chopped, divided

• ½ cup (85g) semi-sweet chocolate chips

• ¼ cup (60ml) heavy cream (additional)

• Flaky sea salt, for garnish (optional)

Equipment Needed

• 12-cup standard muffin tin

• Rolling pin

• 3.5 – 4 inch round cookie cutter (or a glass/wide-mouth jar)

• Parchment paper

• 2 medium saucepans

• Mixing bowls

• Pastry cutter or fork

• Wire cooling rack

Instructions

Step 1: Make & Bake the Mini Pie Crusts

1. Prepare Dough: In a medium bowl, whisk together flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2. Add Water: Drizzle in 3 tablespoons of ice water. Gently mix with a fork until the dough begins to clump. If it seems dry, add the remaining 1 tablespoon of water. Turn the dough out onto a clean surface and gently knead 2-3 times just to bring it together into a disk. Wrap in plastic wrap and refrigerate for 15 minutes.

3. Preheat & Roll: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness.

4. Cut & Form: Using your round cutter, cut out 12 circles. Gently press each circle into a cup of the ungreased muffin tin, ensuring it fits snugly against the bottom and sides. Prick the bottom of each crust 2-3 times with a fork.

5. Bake: Bake for 12-14 minutes, or until the edges are lightly golden. Place the entire tin on a wire rack to cool completely. Reduce oven temperature to 350°F (175°C).

Step 2: Prepare the Caramel Filling

1. Melt Caramels: While the crusts cool, combine the unwrapped caramels and ¼ cup of heavy cream in a medium saucepan over low heat.

2. Stir Until Smooth: Stir constantly until the caramels are completely melted and the mixture is smooth, about 5-7 minutes.

3. Season: Remove from heat and stir in the vanilla extract and fine sea salt. Let cool for 5 minutes.

Step 3: Assemble & Set

1. Layer Crunch: Sprinkle a small handful of the chopped Butterfinger pieces (use about half of your total) into the bottom of each cooled pie crust.

2. Add Caramel: Carefully spoon or pour the warm caramel over the Butterfinger pieces in each crust, filling each about ⅔ full.

3. Final Crunch: Top the caramel layer with the remaining chopped Butterfinger pieces, pressing them in gently.

4. Set: Allow the pies to sit at room temperature for at least 1 hour, or until the caramel is set and no longer runny. You can speed this up by placing the muffin tin in the refrigerator for 30-40 minutes.

Step 4: Add the Chocolate Ganache & Serve

1. Make Ganache: Place chocolate chips in a small heatproof bowl. Heat the additional ¼ cup of heavy cream in a small saucepan until it just begins to simmer (small bubbles around the edges). Pour the hot cream over the chocolate chips. Let it sit for 1 minute, then whisk until completely smooth and glossy.

2. Drizzle & Garnish: Drizzle the chocolate ganache over the set mini pies. Optionally, sprinkle with a tiny pinch of flaky sea salt to enhance all the flavors.

3. Final Set: Let the ganache set for about 15-20 minutes at room temperature.

4. Serve: Gently run a small offset spatula or butter knife around the edge of each pie to loosen it, then carefully lift out of the tin. Serve immediately or store.

Chef’s Notes & Tips

• Crust Shortcut: For a quicker version, use one 14.1 oz box of refrigerated pie crusts. Roll them out slightly thinner and cut as directed.

• Caramel Consistency: If your caramel seems too thick to pour after melting, add an extra tablespoon of warm cream to thin it slightly.

• Storage: Store assembled mini pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The crust will soften slightly in the fridge. For best texture, let them come to room temperature before serving.

• Freezing: You can freeze the baked, unfilled pie shells for up to 1 month. Thaw before filling. Assembled pies do not freeze well due to the caramel texture.

• Make it Your Own: Add a layer of mini chocolate chips under the caramel, or use a mix of Butterfinger and chopped peanuts for extra crunch.

Nutrition Information (Per Mini Pie)

• Calories: ~380 kcal

• Total Fat: 19g

  • Saturated Fat: 11g

• Cholesterol: 40mg

• Sodium: 220mg

• Total Carbohydrates: 50g

  • Dietary Fiber: 1g

  • Sugars: 35g

• Protein: 4g

Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and measurements used.

The Last Bite

These Butterfinger Caramel Crunch Mini Pies are a textural dream: a buttery, flaky base gives way to a layer of crispety, crunchety candy, all enveloped in a rich, salty-sweet caramel and finished with a decadent chocolate glaze. They’re the ultimate hand-held dessert for anyone who loves the classic candy bar, transformed into an elegant, shareable treat. Perfect for satisfying that intense sweet-and-salty craving, one delicious, miniaturized pie at a time.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.