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Gooey Butter Chocolate Chip Shortbread Bars Recipe

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★★★★★

5 from 124 reviews

Deliciously gooey butter chocolate chip shortbread bars featuring a buttery, tender shortbread crust topped with a rich, gooey chocolate chip filling. These bars offer a perfect balance of buttery, sweet, and chocolatey flavors with a satisfyingly soft and slightly chewy texture.

Ingredients

Scale

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

  1. Prepare Shortbread Crust: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil and spray with cooking spray. In a stand mixer fitted with a paddle attachment (or using a large bowl and electric mixer), combine the softened unsalted butter, all-purpose flour, confectioners’ sugar, cornstarch, vanilla extract, and salt. Beat on low speed until a smooth dough forms, about 3 to 4 minutes.
  2. Form and Bake Crust: Press the dough evenly into the prepared pan, smoothing the surface with a spatula or your fingers. Pierce the crust with a fork in about a dozen places to allow steam to escape. Bake for 12 to 13 minutes until the crust is just set—not golden or browned, but dry to the touch and set.
  3. Prepare Filling Mixture: While the crust bakes, mix together corn syrup, water, and vanilla extract in a small bowl. In a clean mixer bowl, beat the softened unsalted butter, granulated sugar, and salt on medium-high speed until smooth and creamy, about 2 to 3 minutes. Scrape down the bowl. Add the eggs and beat until incorporated, about 2 minutes. Scrape down the bowl again.
  4. Incorporate Flour and Corn Syrup Mixture: Add half of the all-purpose flour and half of the corn syrup mixture to the butter mixture. Beat on low speed until combined, about 1 minute. Add the remaining flour and remaining corn syrup mixture, continuing to beat on low speed until smooth, about another 1 minute.
  5. Add Chocolate Chips and Assemble: Fold in the ¾ cup mini chocolate chips by beating on low speed for about 30 seconds until just combined. Pour the filling evenly over the warm shortbread crust and smooth out with a spatula. Sprinkle about 2 tablespoons of mini chocolate chips evenly on top.
  6. Bake Bars: Bake for 23 to 25 minutes until the edges are set and the center is mostly set but still jiggles slightly. The top should have some light golden brown spots. Avoid overbaking to retain gooey texture.
  7. Cool and Serve: Allow the bars to cool in the pan on a wire rack for at least 2 hours before slicing into squares and serving. This step is important to let the filling fully set and become easy to cut.

Notes

  • Storage: Store bars in an airtight container at room temperature for up to 1 week.
  • Mini chocolate chips are highly recommended for the best texture, but regular sized chips may be substituted if needed.
  • Do not overbake the bars to maintain their gooey texture; the center should still have some gentle jiggle when done.
  • The shortbread crust is adapted from a reliable source, and the filling recipe is based on The Little Kitchen’s version.

Keywords: gooey butter bars, chocolate chip bars, shortbread crust, chocolate dessert, easy bars, baked dessert

Find it online: https://islawhite.com/gooey-butter-chocolate-chip-shortbread-bars-recipe/