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Start by baking your mini tart shells according to the package instructions. Let them cool completely.
2. Prepare Caramel Filling:
In a saucepan, combine the sweetened condensed milk, brown sugar, butter, and heavy cream. Cook over medium heat for about 10-12 minutes, stirring constantly until the mixture thickens and turns golden. Once done, stir in the vanilla extract.
3. Fill Tart Shells:
Spoon the caramel mixture into the cooled tart shells. Make sure the caramel is evenly distributed in each shell.
4. Prepare Chocolate Ganache:
In a small saucepan, heat the cream for the ganache. Once warm, pour it over the chocolate chips. Let it sit for a minute, then stir until smooth and fully combined. Spread the ganache over the caramel in each tart shell.
5. Top with Butterfinger Crumbs:
Sprinkle the crushed Butterfinger bars generously over the ganache layer.
6. Chill:
Place the mini pies in the refrigerator for at least one hour to allow them to set.
Serving and Storage Tips:
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