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Polka Dot Shortbread Bars made with HERSHEY'S Sugar Free Chocolate Recipe

Things You'll Need

  • 12 HERSHEY'S Sugar Free Chocolate Candies, divided
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 7 tablespoons sucralose, granular form*
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour

How to Make

  • 1. Heat oven to 350 F. Grease 8 or 9-inch square baking pan. Remove wrappers from chocolates; chop 10 chocolates into 1/4-inch pieces. Set aside.
  • 2. Beat butter, sucralose and vanilla until well blended. Gradually beat in flour. (Dough will be crumbly, but moist.) Stir in chocolate pieces. Pat dough into prepared pan.
  • 3. Bake 30 to 35 minutes or until edges are lightly browned. Remove from oven; immediately cut into bars. Cool completely in pan on wire rack. Remove bars from pan; place on sheet of wax paper.
  • 4. Place remaining 2 chocolates in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 10 seconds at a time, stirring after each heating, until chocolate is melted. Drizzle bars. Makes 16 bars.
  • *Such as Splenda, an artificial sweetener