Gooey Butter Chocolate Chip Shortbread Bars
User Reviews
4.3
150 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Cooling Time
2 hrs
-
Total Time
2 hrs 45 mins
-
Servings
12
-
Calories
225 kcal
-
Course
Baked Goods
-
Cuisine
American
Gooey Butter Chocolate Chip Shortbread Bars
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A buttery shortbread crust topped with a creamy, buttery topping that's almost like custard!! The bars live up to their gooey, buttery name!!
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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 (mini chips highly recommended although regular sized chips may be substituted if absolutely necessary)
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Instructions
Shortbread Crust:
- Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
- To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes.
- Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it.
- Pierce crust with a fork in a dozen places so steam can escape while it bakes.
- Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set.
- While crust bakes, make the filling.
Filling:
- To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside.
- To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
- Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
- Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
- Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it.
- Evenly sprinkle with about 2 tablespoons chocolate chips.
- Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey.
- Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving.
Notes
- Storage: Bars will keep airtight at room temp for up to 1 week.
- Crust adapted from here. Filling adapted from The Little Kitchen.
Nutrition Information
Show Details
Serving
1
Calories
225kcal
(11%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
34mg
(11%)
Sodium
200mg
(8%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 225kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 34mg | 11% |
| Sodium | 200mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
150 reviews
Good
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