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

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

Polka Dot Shortbread Bars made with HERSHEY’S Sugar Free Chocolate
  • Intermediate

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Nutrition Information

Serving Size: 1 bar (20 g)
Servings per Recipe: 24

  Amount Per Serving %DV *
Calories 100 -
Calories from Fat 60 -
Total Fat 7g 11% DV
Saturated Fat 5g 25% DV
Trans Fat 0g -
Cholesterol 15mg 5% DV
Sodium 45mg 2% DV
Total Carbohydrates 9g 3% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 1g -
Vitamin A - 4% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


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


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. About 24 bars.

*Such as Splenda, an artificial sweetener

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