Caramel Crunch Mini Pies
Mini tart shells filled with homemade caramel, chocolate ganache, and crushed crunchy peanut butter candy.
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.
Notes
Substitutions: Use crushed toffee for the topping.
Tips: Stir the caramel constantly to prevent scorching.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per mini pie.