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Chocolate Walnut Cookie Bars with Sugar Free Chocolate Chips

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium85 mg4% DV
Total Carbohydrates8 g3% DV
Dietary Fiber1.0 g4% DV
Sugars2 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium85 mg4% DV
Total Carbohydrates8 g3% DV
Dietary Fiber1.0 g4% DV
Sugars2 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1-2/3 cups all-purpose flour
  • 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter or margarine (2 sticks) , softened
  • 1/3 cup sucralose-granulated sugar blend
  • 1/3 cup sucralose-brown sugar blend
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1-1/3 cups HERSHEY'S Sugar Free Chocolate Chips (8-oz. pkg.)
  • 1 cup walnuts chopped

Directions

  • 1. Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease foil.
  • 2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar blend, brown sugar blend and vanilla in large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and walnuts. Spread and press dough in prepared pan.
  • 3. Bake 15 to 17 minutes or until edges start to pull from edges of pan and center springs back when touched lightly. Cool completely in pan on wire rack. Using edges of foil, lift cookie from pan. Place on cutting board; cut into bars. 48 bars.

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