Butterfinger Shortbread Recipe:
1 cup butter, softened
2 cups sifted all purpose flour (regular or spelt work very well, I have not tried rice yet)
1/2 cup sifted powdered sugar
1/4 teaspoon salt
1 2.1oz Butterfinger candy bar, chopped
Preheat oven to 325F.
In a large mixing bowl, cream butter until light and fluffy.
Press into an ungreased tart pan or 9x9" baking dish.
Bake 25-30 minutes or until just beginning to turn golden.
Carefully remove from pan and cut while slightly warm.
Set aside to fully cool before serving.
Serve plain with coffee or tea, beside ice cream, or dream up something completely different.
I think I will try a Skor or Heath bar next time...yum.