Choco-Lowfat Strawberry Shortbread Bars

Ingredients

• 1/2 cup (1/2 stick) corn oil spread (60% oil)
• 1/2 cup sugar
• 1 egg white
• 1 1/4 cups all-purpose flour
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• Dash of salt
• 1/2 cup strawberry all-fruit spread
• For white chip drizzle: 1/3 cup HERSHEY’S Premier White Chips
• 1/2 teaspoon shortening (do not use butter, margarine, spread, or oil)

Instructions

1. Heat oven to 375°F (190°C). Lightly spray a 13 × 9 × 2-inch baking pan with vegetable cooking spray. Combine corn oil spread and sugar in a medium bowl; beat on medium speed until well blended. Add egg white; beat until blended.
2. Stir together flour, cocoa, cream of tartar, baking soda, and salt. Gradually add to the sugar mixture, beating well. Gently press the mixture into the bottom of the prepared pan.
3. Bake 10 to 12 minutes or just until set. Cool completely in the pan on a wire rack. Spread the fruit spread evenly over the crust. Cut into bars or other shapes with cookie cutters.
4. For the drizzle, place white chips and shortening in a small microwave-safe bowl. Microwave at HIGH (100%) for 30 seconds; stir. If needed, microwave in additional 15-second intervals, stirring after each, just until melted and smooth. Use immediately to drizzle over the bars. Let stand until set.