Description
A recipe for Fudgey Brownie Drops

Ingredients

• 12 (3.3-ounce bag) Hershey's Sugar Free Chocolate Candies
  
• 1/2 cup (1 stick) light margarine, softened
  
• 1/2 cup sucralose, granular form*
  
• 1/4 cup granulated sugar
  
• 1 egg
  
• 2 teaspoons vanilla extract
  
• 3/4 cup all-purpose flour
  
• 1/4 cup Hershey's Dutch Processed Cocoa
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup chopped pecans

Preparation
1. Heat oven to 350°F. Remove wrappers from chocolates; cut in small pieces. Lightly grease cookie sheets.

2. Beat margarine, sucralose, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to margarine mixture, beating until well blended. Stir in chocolate pieces and nuts. Drop by teaspoonfuls onto prepared cookie sheet.

3. Bake 5 to 7 minutes or until cookie drops spring back when touched lightly with finger. Cool slightly; remove to wire rack. Cool completely.

*Sold as Splenda

Nutrition
no information available

Serves
About 2 dozen cookie drops.

Variations
no information available