🥧 Butterfinger Caramel Crunch Mini Pies

👩‍🍳 Instructions:

1. Pre-bake the tart shells (if needed):

• If using frozen tart shells, bake according to package directions (usually ~10–12 minutes at 350°F / 175°C). Let them cool completely.

2. Make the Caramel Filling:

• In a saucepan over medium heat, combine:
  • Sweetened condensed milk
  • Brown sugar
  • Butter
  • Heavy cream
• Stir constantly until the mixture begins to bubble and thicken (about 6–8 minutes).
• Remove from heat and stir in vanilla extract.
• Let the caramel cool for 5 minutes before filling.

3. Assemble the Pies:

• Spoon warm caramel into each tart shell, filling nearly to the top.
• While caramel is still slightly warm, sprinkle generously with crushed Butterfinger on top.
• Optional: drizzle with melted chocolate or sprinkle a pinch of sea salt for a sweet-salty kick.

4. Chill:

• Refrigerate for at least 1 hour to allow the caramel to set.

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🥄 To Serve:

Serve chilled or at room temperature. These are great for parties, holidays, or a make-ahead dessert!

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🔄 Variations:

• Use a graham cracker crust base for a softer, crumbly option.
• Swap Butterfinger for Heath bars, Toffee bits, or Reese’s for a twist.
• Add a layer of chocolate ganache under the caramel for extra decadence.