Let’s assemble these irresistible mini pies:

1. Prepare Tart Shells:

• Ensure your 12 mini tart shells are pre-baked according to their instructions (or your recipe) and have cooled completely. Arrange them on a tray or baking sheet for easy handling.

2. Make the Caramel Filling:

• In a medium saucepan, combine the sweetened condensed milk, packed brown sugar, unsalted butter, and 1/4 cup of heavy cream.
• Place the saucepan over medium heat. Cook, stirring constantly with a heat-resistant spatula or wooden spoon, until the butter is melted, the sugar is dissolved, and the mixture thickens and turns into a smooth, light caramel color. This usually takes about 10–12 minutes. The mixture should bubble gently; ensure it doesn’t scorch on the bottom.
• Remove the saucepan from the heat and immediately stir in the vanilla extract.

3. Fill Tarts with Caramel:

• Carefully spoon the hot caramel filling evenly into the cooled, pre-baked tart shells, filling them about halfway or two-thirds full.
• Let the caramel-filled tarts sit at room temperature for about 10-15 minutes to allow the caramel to firm up slightly.

4. Make the Chocolate Ganache Layer:

• While the caramel sets slightly, make the ganache. Place the semi-sweet chocolate chips in a small microwave-safe bowl.
• Heat the 1/4 cup of heavy cream in the microwave (or in a small saucepan on the stove) until it’s steaming hot and just beginning to simmer around the edges (do not boil vigorously).
• Pour the hot cream directly over the chocolate chips. Let it sit undisturbed for 1-2 minutes to allow the heat from the cream to melt the chocolate.
• After a minute or two, gently whisk or stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

5. Add Ganache Layer to Tarts:

• Carefully spoon a layer of the warm chocolate ganache over the slightly firmed caramel layer in each mini tart shell, spreading it gently to cover the caramel.

6. Top with Butterfinger:

• Immediately, while the ganache is still wet, sprinkle the tops of each mini pie generously with the crushed Butterfinger candy bar pieces.

7. Chill Until Set:

• Place the assembled mini pies on a tray and transfer them to the refrigerator.
• Chill for at least 1 hour, or until the caramel and ganache layers are fully set and the pies are firm.

8. Serve:

• Serve the Butterfinger Caramel Crunch Mini Pies chilled or at cool room temperature. Enjoy!

Careful cooking of the caramel and patience during chilling are key