Buttercrunch Shortbread

Directions

1. 1
   Crush Butterfinger bar.
2. 2
   Preheat oven to 325 F.
3. 3
   In a large bowl, cream butter until light and fluffy.
4. 4
   In a separate bowl, sift together flour, sugar, and salt.
5. 5
   Blend dry ingredients into butter with crushed candy bar.
6. 6
   Divide dough into 8 pieces, pat into 4 1/2 inch ungreased tart pans.
7. 7
   Using a fork, prick dough in each pan at 1/2 inch intervals.
8. 8
   Bake 18 to 20 minutes or until lightly browned.
9. 9
   Cool completely in pans.
10. 10
    Store in airtight container.
11. 11
    Note: Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 F.
12. 12
    Cut into squares while still warm.