1 cup butter, softened
2 cups sifted all purpose flour
1/2 cup sifted confectioners sugar
1/4 teaspoon salt
1 (2.1 ounces) Butterfinger bar
Crush Butterfinger bar. Preheat oven to 325 F. In a large bowl, cream butter until light and fluffy. In a separate bowl, sift together flour, sugar, and salt. Blend dry ingredients into butter with crushed candy bar. Divide dough into 8 pieces, pat into 4-1/2 inch ungreased tart pans. Using a fork, prick dough in each pan at 1/2 inch intervals. Bake 18 to 20 minutes or until lightly browned. Cool completely in pans. Store in airtight container.
NOTE:
Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 F. Cut into squares while still warm.