1. Heat oven to 375°F. Lightly spray 13x9x2-inch baking pan with nonstick cooking spray.
2. Combine vegetable oil spread and sugar in medium bowl; beat on medium speed of mixer until well blended. Add egg white; beat until well blended. Stir together flour, cocoa, cream of tartar, baking soda and salt; gradually add to sugar mixture, beating well. Gently press mixture onto bottom of prepared pan.
3. Bake 10 to 12 minutes or just until set. Cool completely in pan on wire rack. Spread fruit spread evenly over crust. Cut into 36 bars. Prepare DARK CHOCOLATE GLAZE; drizzle over tops of bars. Let stand until set. Store, covered, at room temperature. Makes 36 bars.
DARK CHOCOLATE GLAZE:
1/3 cup chopped HERSHEY'S EXTRA DARK Dark Chocolate
1/2 teaspoon vegetable oil spread (with no partially hydrogenated oil, such as Smart Balance Butter Spread)
Place chocolate pieces and spread in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Use immediately.