Sugar Savvy

HERSHEY’S SUGAR COOKIES ‘N’ CHOCOLATE

Who doesn’t like a sugar cookie? It seems like a pleasing, common denominator choice for yet another Limited Edition chocolate bar from Hershey’s. I mean, the two very words that make up its name: sugar and cookie…who could have anything against either one of these items?

Unless, of course, the cookie has about as much flavor as a piece of matzoh or Melba toast and the chocolate is milky and bland and overly sweet, which, sadly, was the case with this one. (If you think that to be simultaneously bland and overly sweet is a contradiction in terms, perhaps “cloying” is a better word.)

Sometimes Hershey’s cloyingly sweet milk chocolate is really RIGHT, as embodied by the flawless golden child Reese’s Peanut Butter Cup. And being that I am quite fond of the elusive Hershey’s Cookies and Mint, I actually had high hopes for this one. Curiously, however, I don’t care much for Twix or Kit Kat, which I’ve always justified by saying that I don’t want cookies in my candy. I recognize this inconsistency and don’t really have any explanation other than the fact that I think that mere nuggets of cookie studding the chocolate bar are more enjoyable than an actual cookie covered in candy.

You’ll have to judge for yourself, if you can manage to track one down, that is. Apparently, Hershey’s also makes a Cookies ‘n’ Chocolate Limited Edition, and I’m sure I’ll give it a try if I ever cross its path. I found the Sugar Cookies ‘n’ Chocolate (a giant-sized 4.5 oz bar, as seen in the photo) at Walgreen’s in a special promo bin along with yet another Limited Edition giant from Hershey’s:

SPECIAL DARK WITH ESPRESSO

I decided to toss this one in my basket as well, for two reasons:

1: The bars were two for the price of one. A no-brainer, really.
2. I needed something to cancel out the milk chocolate experience. I am NOT an equal-opportunity chocolate-eater. I could eat dark chocolate exclusively for the remainder of my life (with the exception of Reese’s, of course), but if I eat even one square of low-grade milk chocolate, I feel compelled to counteract it with at least 3 bites of dark.

And, as proudly touted on its label, I could feel extra virtuous including these extra 3 blocks due to the “anti-oxidant” properties. Phew.

I think I actually may have already tasted this bar sometime in the past 6 months. It felt a little deja-vu when I put it in my mouth. But maybe I’m confused. Special Darks have always been my first-grab out of the Hershey’s Miniature assortment. And I’ve been enjoying the recent expansion of Special Dark over the past few years, in the form of Special Dark syrup and baking cocoa.

But here’s my main gripe: Is it really necessary to use artificial flavoring when it comes to coffee? I mean, coffee isn’t really in short supply, is it? It’s not like real vanilla, which costs about $2 for a single pod. Or saffron. Or I’m not saying it has to be top-grade beans, but even Taster’s Choice and Yuban uses real coffee, for cryin’in the night! Even Coffee Nips use real coffee flavoring, and they cost a mere dime apiece. This could be a really good chocolate bar, but the fake coffee taste simply overwhelms the entire affair.

In the spirit of this being the last week of public school, I will present a

FINAL REPORT CARD (for both):

While they have the means and ability to achieve great things, these two bars do not work to their full potential. I encourage them to take more of a leadership role and begin to rise to the challenges at hand. Needs Improvement. Summer school strongly recommended. C minus.