1 c. butter, softened
2 c. sifted flour
1/2 c. sifted confectioners' sugar
1/4 tsp. salt
1 (2.1 oz.) Butterfinger candy bar, crushed

Preheat oven to 325 degrees. In a large bowl, cream butter until light and fluffy. In a separate bowl, sift together next 3 ingredients. Blend dry ingredients into butter with crushed candy. Divide dough into 8 pieces; pat into 4 1/2" ungreased tart pans. Using a fork, prick the dough in each pan at 1/2" intervals. Bake 18 to 20 minutes or until lightly browned. Cool completely in pans. Store in air tight container.

May be baked in an ungreased 9" square pan. Bake 25 to 30 minutes at 325 degrees; cut into squares while warm.