• 24 Mini pre-baked tart/pie shells (1 1/2 inches)
  • 1/2 cup Heavy cream
  • 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, divided
  • Kosher salt for sprinkling
  • 1/2 cup Heavy cream
  • 2 tablespoons Butter
  • 1 cup Granulated sugar
  • 2 tablespoons Light corn syrup
  • 1/4 cup Water
  • 1 teaspoon Vanilla extract


  • Place mini pie shells on a rimmed baking sheet and set aside.
  • 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.
  • Scoop 1/2 teaspoon of ganache into each pie shell and allow to sit at room temperature until chocolate is set.
  • Add cream and butter to a small sauce pan set over medium heat and stir until butter is melted and cream is warm. Cover and remove from heat.
  • Add sugar, corn syrup and water to a heavy bottomed sauce pan (at least 6 cup capacity) and stir to combine. Attach a candy thermometer to the side of the pot so that the tip of the thermometer is submerged into the sugar mixture, but not touching the bottom of the pan.
  • Set the pan over medium high heat, stirring the mixture until the sugar dissolves.Once the sugar dissolves, stop stirring and allow mixture to bubble until the temperature reaches 350°. The color of the sugar will be very quickly turn dark amber toward the end of cooking.
  • Once the temperature reaches 350°, remove from heat and gently pour in the cream and butter mixture. The caramel will bubble up furiously and then settle a bit. Once mixture has settled a bit, stir with a heat proof spautula or wooden spoon.
  • Add vanilla extract and salt and continue stirring until caramel is smooth and even in color. Allow caramel to set for about 5 minutes.
  • Scoop 1/2 teaspoon of caramel onto each mini pie and allow to set at room temperature until caramel is set.
  • 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.
  • Quick Tip: Use store bought caramels in place of the homemade caramel for a quick alternative.
  • 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.
  • Scoop 1/2 teaspoons of caramel on top of each mini pie. Allow caramel to harden.

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