Introduction

These Gooey Butter Chocolate Chip Shortbread Bars combine a tender, buttery shortbread crust with a rich, gooey chocolate chip filling. Perfect for satisfying your sweet tooth, they bake up with a soft center and just a touch of crispness on the edges. Enjoy them as a delightful snack or a comforting dessert.

The image shows close-up square pieces of a two-layer dessert bar on a white plate. The bottom layer is a thick, light golden crust with a smooth texture. The top layer is creamy and light-colored, filled with many small dark chocolate chips spread evenly throughout. One piece is in clear focus, showing the contrast between the slightly crumbly base and the soft, rich, chocolate-studded top. The background has a white marbled texture, and the photo looks bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortbread Crust:

½ cup unsalted butter, very soft
1 cup all-purpose flour
⅓ cup confectioners’ sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon salt

Filling:

2 tablespoons light-colored corn syrup
1 tablespoon water
2 teaspoons vanilla extract
½ cup unsalted butter, very soft
¾ cup granulated sugar
½ teaspoon salt
2 large eggs
1 cup all-purpose flour
¾ cup semi-sweet mini chocolate chips, plus about 2 tablespoons for sprinkling over the top

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and spray it with cooking spray; set aside.
Step 2: In a stand mixer fitted with a paddle attachment (or using a hand mixer), combine all shortbread crust ingredients and beat on low speed until a dough forms, about 3 to 4 minutes.
Step 3: Press the shortbread dough evenly into the prepared pan, smoothing the surface with a spatula or your fingers. Pierce the crust dozen times with a fork to allow steam to escape during baking.
Step 4: Bake the crust for 12 to 13 minutes. It should just set without browning; the surface remains pale but firm. Meanwhile, prepare the filling.
Step 5: In a small bowl, stir together corn syrup, water, and vanilla extract; set aside.
Step 6: In a clean bowl, beat butter, granulated sugar, and salt on medium-high speed until smooth and creamy, about 2 to 3 minutes. Scrape down the bowl sides.
Step 7: Add eggs and beat on medium-high speed until fully combined, about 2 minutes. Scrape down the sides again.
Step 8: Add half the flour and half the corn syrup mixture; beat on low speed until smooth, about 1 minute.
Step 9: Add the remaining flour and corn syrup mixture; continue beating on low speed until combined.
Step 10: Fold in the mini chocolate chips gently using low speed or a spatula until just combined.
Step 11: Pour the filling over the baked crust in the pan, spreading it evenly with a spatula. Sprinkle about 2 tablespoons of chocolate chips over the top.
Step 12: Bake for 23 to 25 minutes, until the edges are set and the center is mostly firm but still slightly jiggly. Avoid overbaking to keep the gooey texture.
Step 13: Cool the bars in the pan on a wire rack for at least 2 hours before slicing and serving.

Tips & Variations

Use mini chocolate chips for better distribution throughout the filling; regular-sized chips work but may change the texture.
If you prefer a more pronounced shortbread flavor, chill the crust dough before baking.
For a nutty twist, add chopped pecans or walnuts to the filling along with the chocolate chips.

Storage

Store the bars airtight at room temperature for up to one week. For longer storage, refrigerate them, and allow to come to room temperature before serving for best texture. Reheat gently in the microwave for a few seconds if desired to restore gooeyness.

How to Serve

A close-up image of gooey chocolate chip shortbread bars with two distinct layers: the bottom layer is a light golden shortbread crust, firm and slightly crumbly in texture, covering the entire base; the top layer is a thick, creamy, pale yellow mixture densely packed with small, melted dark chocolate chips spread evenly throughout, some chips melting more and creating darker streaks near the edges. The bars are square-shaped with clean edges, placed on a white plate that rests on a white marbled surface. The light reflects softly on the moist, glossy top layer showing its gooey texture, with a few loose crumbs visible around the bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, you can substitute regular chocolate chips, but the texture and distribution may be less even. Mini chips melt more uniformly, creating a gooier filling.

Do I need to chill the bars before cutting?

It’s best to let the bars cool completely for at least 2 hours. This helps them set properly and makes slicing cleaner without crumbling.