Buttercrunch Shortbread

• Ready In: 0 mins
• Serves: 1

Ingredients

• 1  cup butter, softened
• 2  cups all-purpose flour, sifted
• 1⁄2 cup confectioners' sugar, sifted
• 1⁄4 teaspoon salt
• 1  Butterfinger bar (2.1 oz)

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.