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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3082.78 Kcal (12907 kJ) | ||
| Calories from fat | 1708.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 189.87g | 292% | |
|---|---|---|---|
| Cholesterol | 488.05mg | 163% | |
| Sodium | 655.02mg | 27% | |
| Potassium | 324.47mg | 7% | |
| Total Carbs | 321.8g | 107% | |
| Sugars | 124.43g | 498% | |
| Dietary Fiber | 8g | 32% | |
| Protein | 28.27g | 57% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.5mg | 14% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 501.02 Kcal (2098 kJ) | ||
| Calories from fat | 277.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.86g | 292% | |
|---|---|---|---|
| Cholesterol | 79.32mg | 163% | |
| Sodium | 106.46mg | 27% | |
| Potassium | 52.73mg | 7% | |
| Total Carbs | 52.3g | 107% | |
| Sugars | 20.22g | 498% | |
| Dietary Fiber | 1.3g | 32% | |
| Protein | 4.59g | 57% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 0.4mg | 14% | |
| Calcium | 15mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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