INGREDIENTS
| 2 lbs. (4 cups) | unsalted butter, softened |
| 8 oz. (2 cups) | powdered sugar |
| 1 tsp. | salt |
| 1 lb. 9 oz. | all-purpose flour |
| 6 oz. (1 cup) | JOLLY RANCHER Sprinkles (Item# 23522) |
| 1 lb. 8 oz. | HERSHEY’S Premier White Creme Chips (Item# 42663) |
| 1 lb. 12 oz. | sweetened condensed milk |
| 6 oz. (1 cup) | additional JOLLY RANCHER Sprinkles (Item# 23522) |
DIRECTIONS
- Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18×26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared pan.
- Mix together butter, powdered sugar and salt in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add flour, mixing until well blended. Stir in JOLLY RANCHER Sprinkles. With floured hands, press evenly into prepared pan.
- Bake 20 to 25 minutes* or until lightly browned. Shortly before end of baking time, melt HERSHEY’S Premier White Creme Chips with sweetened condensed milk in large heavy-bottomed saucepan over low heat, stirring constantly until chips are melted. Remove from heat. Immediately spread over baked shortbread. Sprinkle with additional JOLLY RANCHER Sprinkles; press down firmly. Cool.
- Refrigerate 3 hours or until firm. Cut into 1-1/2-inch squares. Store covered at room temperature.**
*If using convection oven, rotate sheet pan one-half turn (180°) after 10 minutes of baking.
- **Do not store bars in refrigerator or freezer, the JOLLY RANCHER Sprinkles will become sticky.
