Buttercrunch Shortbread

• 1 cup butter, softened
• 2 cups all-purpose flour, sifted
• 12 cup confectioners' sugar, sifted
• 14 teaspoon salt
• 1 Butterfinger bar (2.1 oz)

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.
5. Blend dry ingredients into butter with crushed candy bar.
6. Divide dough into 8 pieces, pat into 4 1/2 inch ungreased tart pans.
7. Using a fork, prick dough in each pan at 1/2 inch intervals.
8. Bake 18 to 20 minutes or until lightly browned.
9. Cool completely in pans.
10. Store in airtight container.
11. Note: Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 F.
12. Cut into squares while still warm.

butter, flour, sugar, salt, butterfinger

Taken from www.food.com/recipe/buttercrunch-shortbread-3398 (may not work)