Recipe: Polka Dot Shortbread Bars


  • 12 (3.3-ounce bag) Hershey’s Sugar Free Chocolate Candies, divided
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 7 tablespoons sucralose, granular form (Splenda)
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour


  1. Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Remove wrappers from chocolates; chop 10 chocolates in 1/4-inch pieces. Set aside.
  2. Beat butter, sucralose and vanilla until well blended.
  3. Gradually beat in flour. (Dough will be crumbly, but moist.) Stir in chocolate pieces. Pat dough into pre- pared pan.
  4. Bake 30 to 35 minutes or until lightly browned. Remove from oven; immediately cut into bars. Cool completely in pan on wire rack. Remove bars from pan; place on sheet of waxed paper.
  5. Place remaining 2 chocolates in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 10 seconds at a time, stirring after heating, until chocolate is melted. Drizzle bars.

Recipe and Photo Courtesy of Hershey’s® Sugar Free Chocolate Candies

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