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

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium70 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars1 g
Protein2 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat90
Total Fat11 g17% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium70 mg3% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars1 g
Protein2 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 12 HERSHEY'S Sugar Free Chocolate Candies , divided
  • 3/4 cup butter (1-1/2 sticks) , softened
  • 7 tablespoons sucralose , granular form*

Directions

  • 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

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