Step 2

Place mini pie shells on a rimmed baking sheet and set aside.

Step 5

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.

Step 8

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.

Step 11

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.