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