Caramel crunch mini pies fill baked mini tart shells with a thick homemade caramel, a layer of chocolate ganache, and a topping of crushed crunchy peanut butter candy bars. They chill for an hour and then slice or bite into easily.
The caramel is made on the stove from condensed milk and brown sugar, and the ganache needs only two ingredients, so these small pies look fancy yet come together with simple steps.
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Why This Caramel Crunch Mini Pies Recipe Works
Sweetened condensed milk cooks into a thick caramel quickly, with no candy thermometer needed.
A thin layer of chocolate ganache covers the caramel and sets into a smooth, glossy top.
Crushed crunchy candy bars add salty sweet crunch that contrasts with the soft layers underneath.
Ingredients for Caramel Crunch Mini Pies
- The shells use twelve mini tart shells, and the caramel uses one can of sweetened condensed milk, a quarter cup each of brown sugar, butter, and heavy cream, and half a teaspoon of vanilla.
- The ganache uses half a cup of semi sweet chocolate chips and a quarter cup of heavy cream, and the topping is half a cup of crushed crunchy peanut butter candy bars.
Mini tart shells. They hold the filling and give each pie a buttery base.
Condensed milk and brown sugar. They cook into a thick, sweet caramel.
Chocolate ganache. It adds a smooth chocolate layer over the caramel.
Heavy cream. It makes both the caramel and ganache silky.
Crushed candy bars. They give a crunchy peanut butter topping.
How to Make Caramel Crunch Mini Pies
1. Bake the shells. Bake the mini tart shells as the package directs and let them cool completely.
2. Cook the caramel. Stir the condensed milk, brown sugar, butter, and cream in a saucepan over medium heat for ten to twelve minutes until thick and smooth.
3. Add the vanilla. Remove the pan from the heat and stir in the vanilla.
4. Fill the shells. Spoon the caramel into the cooled shells and let it firm up for ten minutes.
5. Make the ganache. Heat the cream until steaming, pour it over the chocolate chips, wait one minute, and stir until smooth.
6. Top and chill. Spoon the ganache over the caramel, sprinkle on the crushed candy, and chill for at least one hour.
Stir the caramel constantly over medium heat. Condensed milk scorches quickly on the bottom of the pan, and burnt bits ruin the flavor. Scrape the bottom and corners with a spatula and lower the heat if it begins to bubble hard or stick.
The caramel is ready when it coats the back of a spoon and leaves a clear path when you drag a spatula across the pan. It thickens more as it cools, so do not cook it until it is stiff. Pour it into the shells while it is still warm and spreadable.
How to Serve Caramel Crunch Mini Pies
Serve the pies chilled with a cup of coffee or a scoop of vanilla ice cream. For more chocolate and caramel desserts, try chocolate peanut butter cheesecake loaf, boxed style brownies, apple hand pies, or red velvet brownies.
How to Store and Reheat Caramel Crunch Mini Pies
Store the pies in an airtight container in the refrigerator for up to four days. Let them stand at room temperature for about ten minutes before serving so the caramel softens. Freezing is not recommended because the shells can turn soggy after thawing.
Tips and Variations for Caramel Crunch Mini Pies
Flag the allergens. These pies contain wheat, milk, soy, and peanuts, so check the shells and candy bar labels.
Do not taste hot caramel. Sugar caramel is extremely hot, so let it cool before tasting.
Use a heavy pan. It prevents scorching.
Cool the shells. Warm shells soften the filling.
Chill the pies. Cold pies slice cleanly.
Add salt. Flaky salt adds contrast.
Try other candy. Crushed toffee also works.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for storing dairy based desserts.
Let the caramel set for about ten minutes before adding the ganache. A warm caramel mixes into the chocolate and the layers disappear, while a slightly firm caramel stays distinct. Spoon the ganache over the top and tilt each shell gently so it spreads to the edges.
Crush the candy bars in a zip top bag with a rolling pin. Leave some pieces large for texture. Press the topping lightly into the ganache just before it sets so it sticks, and finish with a tiny pinch of sea salt for a salty sweet contrast.
Frequently Asked Questions About Caramel Crunch Mini Pies
How do you make caramel crunch mini pies without a thermometer?
Cook the condensed milk caramel until it coats a spoon and leaves a clear path in the pan.
Can you make caramel crunch mini pies ahead of time?
Yes. Make them a day early and add the candy topping just before serving.
Can you freeze caramel crunch mini pies?
Freezing is not recommended because the shells soften and the caramel changes texture.
Can I use homemade tart shells?
Yes. Use a small pastry dough and bake the shells until golden.
What can I use instead of heavy cream?
Half and half works, though the caramel will be slightly less rich.
Caramel Crunch Mini Pies
Equipment
- Mini muffin tin
- Medium saucepan
- Rubber spatula
Ingredients
Main Ingredients
- 12 mini tart shells store bought or homemade, baked
- 1 can sweetened condensed milk 14 ounces
- ¼ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream for the caramel
- ½ tsp vanilla extract
- ½ cup semi sweet chocolate chips
- ¼ cup heavy cream for the ganache
- ½ cup crushed crunchy peanut butter candy bars
Instructions
Cooking
- Bake. Bake the tart shells as directed and cool completely.
- Caramel. Cook the condensed milk, brown sugar, butter, and cream 10 to 12 minutes until thick and stir in the vanilla.
- Fill. Spoon the caramel into the shells and let it firm 10 minutes.
- Ganache. Pour hot cream over the chocolate chips, wait 1 minute, stir, and spoon over the caramel.
- Top. Sprinkle on the crushed candy and chill at least 1 hour.
