These mini pies are the perfect little indulgence — buttery tart shells filled with a rich caramel layer, topped with crunchy Butterfinger pieces and a dollop of whipped cream. Every bite is creamy, crunchy, and irresistibly sweet. Butterfinger Caramel Crunch Mini Pies

Why You’ll Love This Recipe

I love how these pies combine simple ingredients into an impressive dessert. The caramel filling is smooth and rich, the Butterfinger pieces add that perfect crunch, and the mini size makes them great for sharing (or keeping all to myself!). They look fancy but are incredibly easy to make, so I can whip them up any time I crave a decadent treat.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

12 mini tart shells (store-bought or homemade)
1 (14 oz) can sweetened condensed milk
1/4 cup brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 cup crushed Butterfinger candy bars (about 3 regular bars)
1/2 cup caramel sauce (optional, for drizzling)
1 cup whipped cream (for topping)

Directions

If using unbaked tart shells, preheat the oven to 350°F (175°C) and bake them according to the package or recipe instructions until golden brown. Let them cool completely.
In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and butter. Stir constantly until the mixture thickens and turns a light caramel color (about 6–8 minutes).
Remove from heat and stir in the vanilla extract.
Spoon the caramel mixture evenly into each mini tart shell.
Sprinkle crushed Butterfinger pieces on top of each tart, pressing them gently into the caramel layer.
Refrigerate the pies for at least 1 hour to allow the filling to set.
Just before serving, top each pie with a swirl of whipped cream and drizzle with caramel sauce if desired.

Servings and Timing

This recipe makes 12 mini pies.

Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: about 1 hour and 30 minutes

Variations

I sometimes use crushed peanut butter cups instead of Butterfinger bars for a creamier flavor.
For a salted caramel version, I add a pinch of sea salt to the caramel filling.
If I want extra crunch, I sprinkle crushed pretzels on top along with the candy pieces.
I’ve also tried using chocolate tart shells for a richer chocolate flavor.

Storage/Reheating

I keep these mini pies refrigerated in an airtight container for up to 3 days. I don’t reheat them because they taste best cold, and reheating can melt the whipped cream and candy topping. If I want to prepare them ahead, I make the caramel-filled shells first, refrigerate them, and add the whipped cream and drizzle just before serving.

FAQs

What can I use instead of Butterfinger candy bars?

I can substitute any crunchy peanut butter candy or even crushed toffee bars for a similar flavor and texture.

Can I make these pies ahead of time?

Yes, I can prepare the caramel and fill the shells the day before, then chill them overnight and top them with whipped cream right before serving.

Can I make one large pie instead of minis?

Absolutely. I can use a 9-inch tart shell instead of mini ones and follow the same steps, adjusting the chill time to make sure the filling sets properly.

How do I crush the Butterfinger bars?

I place them in a resealable plastic bag and crush them gently with a rolling pin or the bottom of a measuring cup until I have small pieces and crumbs.

Can I use a no-bake crust?

Yes, I can mix 1 1/2 cups of crushed graham crackers with 6 tablespoons of melted butter and press it into mini tart pans or a muffin tin, then chill before filling.

Conclusion

I love how these Butterfinger Caramel Crunch Mini Pies turn out — rich, creamy, and perfectly balanced with sweetness and crunch. They’re fun to make, impressive to serve, and impossible to resist. Every time I make them, they disappear faster than I expect!