Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.

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