Butterfinger Caramel Crunch Mini Pies

Preheat the oven (if needed):
- If using pre-made tart shells that require baking, preheat the oven according to the package instructions (usually 350°F / 175°C).
Prepare the filling:
- In a medium bowl, mix the caramel sauce, chopped Butterfinger, crushed cookies, and heavy cream until combined.
- If you like a slightly salty-sweet contrast, add a pinch of sea salt.
Assemble the mini pies:
- Spoon the filling into each mini tart shell, filling just below the top edge.
- For a crunchier texture, sprinkle a few extra crushed Butterfinger pieces on top.
Bake (if using unbaked shells):
- Place filled mini pies on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, just until the caramel is slightly bubbling.
- If using ready-to-eat shells, skip baking and chill for 30–60 minutes to set.
Add the finishing touches:
- Once cooled (or set), top each mini pie with a dollop of whipped cream and a small piece of Butterfinger for garnish.
Serve:
- Enjoy immediately or refrigerate for up to 2 days.