Buttercrunch Shortbread

Name: Buttercrunch Shortbread
Yield: 1 serving(s)
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)

Submitted by elly9812

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Ingredients:: 5
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

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.