BUTTERFINGER COOKIE CRUST
Preheat oven to 350°F degrees.
In the bowl of a stand mixer with the paddle attachment, beat sugar and butter until creamy. Beat in egg until just combined.
With the mixer on low, gradually add in flour and salt.
Stir in Butterfinger pieces by hand. The dough will be very thick.
Press the mixture into a prepared pie dish. Press the mixture up the sides and make sure it is as even as possible.
Bake for 10-12 minutes at 350°F or until lightly browned. Remove from oven. If the cookie has puffed up at all, use a kitchen glass to evenly press it down immediately out of the oven. Let sit for at least 30 min. before adding filling. (Cookie should be room temperature, not warm.)
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter with electric mixer until smooth.
Stir in 1 cup roughly chopped Butterfinger.