Buttercrunch Shortbread

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.

No additional tips available.