1 c. butter, softened
2 c. sifted all-purpose flour
1/2 c. sifted confectioners sugar
1/4 tsp. salt
2.1 oz. Butterfinger bar

Crush Butterfinger bar. Preheat oven to 325 degrees. 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 degrees. Cut into squares while still warm.