Step 1: Pre-Bake Tart Shells

• If using store-bought mini tart shells, follow the package instructions for pre-baking.

• If homemade, bake them in a mini tart pan at 350°F (175°C) for 10–12 minutes or until lightly golden.

• Let shells cool completely before filling.

Step 2: Make the Caramel

• In a medium saucepan over medium heat, combine:

  • 1 can sweetened condensed milk

  • 1/4 cup brown sugar

  • 1/4 cup butter

  • 1/4 cup heavy cream

• Stir constantly for about 10–12 minutes, until the mixture thickens and turns golden.

• Remove from heat and stir in 1/2 tsp vanilla extract.

• Let it cool slightly for 2–3 minutes.

Step 3: Fill Tart Shells with Caramel

• Spoon the warm caramel into each tart shell, filling it halfway to two-thirds full.

• Let the caramel set for about 10 minutes before adding ganache.

Step 4: Prepare Chocolate Ganache

• Heat 1/4 cup heavy cream in a microwave-safe bowl until steaming (about 30–40 seconds).

• Add 1/2 cup semi-sweet chocolate chips to the cream. Let sit for 1 minute.

• Stir until smooth and glossy.

Step 5: Layer Ganache on Caramel

• Spoon or pipe a layer of ganache over the caramel in each tart shell.

• Use the back of a spoon to gently spread the ganache evenly.

Step 6: Add Crushed Butterfinger Topping

• Sprinkle 1–2 teaspoons of crushed Butterfinger candy over the top of each mini pie.

Step 7: Chill

• Refrigerate for at least 1 hour to allow the caramel and ganache layers to set completely.

Step 8: Serve

• Serve chilled or at room temperature. Optional: Add extra Butterfinger crumbs just before serving for added crunch.