Chocolate Caramel Pies

The easiest awesome filling for pies is condensed caramel and milk chocolate! You can use beautiful vintage pie moulds or a muffin pan to bake these lovely treats.



Chocolate Caramel Pies

  • Total Time: 30 min + 10 min baking
  • Yield: 16 pieces 1x


  • 3 dl all-purpose flour (1 ¼ cup)
  • 2 tbsp granulated sugar
  • 1/8 tsp salt
  • 100 g butter (3.5 oz)
  • 3 tbsp cold water


  • 1 egg


  • 1⁄2 tin (á 397 g) condensed caramel (200 g or 7 oz)
  • 150 g milk chocolate (5.25 oz)
  • 1 1/2 tbsp vegetable oil
  • sea salt flakes


Mix the flour, sugar and salt. Add the butter, working it in until the mixture is evenly crumbly. Add the water. Let the dough set in the fridge for a while.

Preheat the oven to 200 degrees celsius (392 °F). Butter and flour a mini muffin pan. Roll the dough into a thin sheet on a floured work surface. Use a round cookie cutter to cut out shapes. Transfer the dough shapes into the pan and prick the bottom of the pies with a fork. Cut out thin strips of the dough and make small braids for the decoration.

Attach the decoration on the pies with some egg. Brush the pies with some egg and bake in the middle of the oven for about 10 minutes.

Fill the pies with condensed caramel. Melt the chocolate and add the vegetable oil. Spoon the chocolate mix on the caramel and sprinkle with some sea salt flakes.


You can also use a normal-sized muffin pan to make bigger pies. Bake them a little bit longer and use more caramel for the filling. From the scale 1x recipe you’ll get 8 regural-sized pies.

Recipe and photography from Minimuru -book by Emma Ivane & Noora Puisto

You can also try my other lovely pie recipes from the blog.

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