Butterfinger Caramel Crunch Mini Pies

Ingredients:

Mini Pies:

12 mini tart shells (store-bought or homemade)

1 can (14 oz) sweetened condensed milk

1/4 cup brown sugar

1/4 cup butter

1/4 cup heavy cream

1/2 teaspoon vanilla extract

Chocolate Layer:

1/2 cup semi-sweet chocolate chips

1/4 cup heavy cream

Topping:

1/2 cup crushed Butterfinger candy bars

Directions:

Pre-bake mini tart shells according to package instructions. Allow them to cool completely.

In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and 1/4 cup heavy cream. Stir constantly for about 10 to 12 minutes, until the mixture thickens into a smooth caramel.

Remove from heat and stir in the vanilla extract.

Spoon the caramel mixture evenly into the cooled tart shells. Let them sit for about 10 minutes to firm up slightly.

To prepare the chocolate ganache, heat 1/4 cup heavy cream in a microwave-safe bowl until steaming. Add the chocolate chips, let sit for 1 minute, then stir until smooth.

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

Sprinkle crushed Butterfinger pieces on top.

Chill the mini pies for at least 1 hour before serving for the best texture.