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Mini Salted Caramel Chocolate Pies are decadent little bites that are perfect for any holiday cocktail party.
I have to admit, going full time at this blogging thing has been awesome and terrifying, but almost entirely awesome. I’ve gotten the chance to do some amazing things since not tied to a desk and place of work that’s more than 10 steps outside my bedroom. (Having your workplace be 10 steps outside your bedroom ain’t half bad either.)
One of the most fun things I’ve gotten to do this year is a whole suite of recipes for Ghirardelli. From Turtle Pretzel Candy Clusters to Sweet and Salty No Bake Peanut Butter Bars, Emily and I created some truly amazing recipes that cover every kind of party dessert or sweet snack you might need.
But my most favorite of them all are these Mini Salted Caramel Chocolate Pies. I mean, just look at them! Every bite as buttery as you imagine, caramel combined with its favorite partners in crime; crisp shortbread and decadent chocolate. They’re topped with just a little bit of kosher salt, which brings out both flavors with true intensity.
I can imagine these gorgeous little pies displayed on a lovely silver tray and passed around your holiday party for everyone to enjoy. Make a few of these Small Bite desserts from the Ghirardelli site for a fun themed party.
All you need are a few appetizers, some excellent cocktails, and don’t forget the rockin’ carols! If you were feeling especially festive, you could drop a few holiday sprinkles on top of each pie along with that kosher salt. Because, sprinkles.
Have a holly jolly one, guys!
Mini Salted Caramel Chocolate Pies
Ingredients
- 24 mini pre-baked tart/pie shells 1 1/2 inches
- ½ cup heavy cream
- 6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips divided
- 12 soft baking caramels see note below
- Garnish
- kosher salt for sprinkling
Instructions
- 1. Place mini pie shells on a rimmed baking sheet and set aside.
- 2. Heat heavy cream in a small sauce pan set over medium low heat until hot and just starting to bubble. Place 4 ounces of the bittersweet baking chips in a medium sized bowl and pour cream over the chips. Cover the bowl with a plate and allow to sit for about 5 minutes. Whisk chocolate and cream together until chocolate is completely melted and mixture is smooth. Allow ganache to sit for about 10 minutes. Spoon 1/2 teaspoon of ganache into each pie shell and allow to sit at room temperature until chocolate is set.
- 3. Unwrap 12 soft baking caramels and place them in a microwave safe bowl. Add 1 teaspoon of water and microwave on high for 30 seconds. Stir and repeat heating until caramel is melted. Allow caramel to sit for 1 minute. Spoon 1/2 teaspoon of caramel on top of each mini pie. Allow caramel to harden.
- 4. Place remaining bittersweet baking chips in a microwave safe bowl. Microwave on 50% power for 30 seconds and stir. Repeat heating steps until chocolate is melted. Transfer to a zip top bag and snip off a very small amount of one corner, creating a fine piping bag. Drizzle melted chocolate over caramel. Sprinkle with salt. Allow chocolate to harden and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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While I was compensated by Ghirardelli for recipe development, this post was not requested or required. I simply love these mini pies, and wanted to share them with you.
Can you give me an approximate time frame for “allow to set” & “allow to harden”. Making for Thanksgiving and want to make sure I start early enough. Thank you.
Hi Donna – Honestly it will depend on how warm or cool your house is. If you place them in a cool room, they will probably set faster. Hope this helps!
Jamie
Could you freeze these? Doing some baking now for Christmas but not handing out for a few weeks? Excited to make these little beauties!
Heather-
Hello! I have not attempted to freeze these, so I am not certain how they will perform in the freezer. Happy holidays to you and yours!
-Jamie
These look wonderful!!! I’m wanting to make these ahead for a party I am hosting. Have you tried freezing them?
Hi, Kylynn! I haven’t tried freezing them, but I think you may be able to make them and refrigerate them. I hope you enjoy them!
How early can you make theses before using them? Do they have to be refrigerated?
Look’s like a great addition to a cookie tray .
K-
I think they’d be fine a day or so in advance. I would also refrigerate them if you are planning to serve them at a later time. I hope this helps.
-Jamie
i made these today. First I could not find the shells anywhere so I made my own in mini muffin tins with pre ready pie crust. Secondly they are very bitter from only using the 60% cocoa choc chips. I would like them better with semi sweet reg choc chips. They turned out okay. Let me know what stores have the tart shells.
Lana-
If you’re not a fan of dark chocolate, it can definitely seem bitter. I would suggest using a semi-sweet chocolate or perhaps even milk chocolate. You can pick up similar shells at Kroger or Amazon. I hope this helps.
-Jamie
These are beautiful. Did you make or buy the shells?
Thank you so much, Cheryl! I purchased the shells at my local grocery store.
– Jamie