Gooey Butter Chocolate Chip Shortbread Bars
User Reviews
4.3
150 reviews
Good
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Cooling Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
12
-
Calories
225 kcal
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Course
Baked Goods
-
Cuisine
American
Gooey Butter Chocolate Chip Shortbread Bars
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Gooey Butter Chocolate Chip Shortbread Bars feature a dense, buttery shortbread crust topped with a rich, sweet, and slightly gooey chocolate chip filling. The crust is tender but firm, with a subtle vanilla flavor and a soft texture that contrasts with the soft, custard-like chocolate chip topping studded with mini chips. Baking the crust partially before adding the filling ensures a balanced texture.
Description
The bars consist of two layers: a shortbread crust made from very soft butter, flour, powdered sugar, cornstarch, vanilla, and salt; and a filling rich in butter, sugar, eggs, vanilla, and flour, with an abundance of mini chocolate chips. The crust is baked first until set but not browned, maintaining its pale color and tender structure.
The filling, mixed separately, is poured over the partially baked crust and baked again until set, creating a luscious, slightly gooey texture with melted chocolate chips throughout. Mini chocolate chips are preferred for even distribution and melting consistency.
These bars can be served as a dessert or snack, offering a balance of buttery shortbread and sweet chocolate goo. They store well at room temperature in an airtight container for up to a week.
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Ingredients
Shortbread Crust
- ½ cup butter unsalted, very soft
- 1 cup all-purpose flour
- ⅓ cup confectioners’ sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Filling
- 2 tablespoons corn syrup light-colored
- 1 tablespoon water
- 2 teaspoons vanilla extract
- ½ cup butter unsalted, very soft
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 egg large
- 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)
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
- Use mini chocolate chips for even melting and better filling texture; regular chips can be substituted if necessary.
- Partially bake the crust until just set and not browned to maintain a tender shortbread base.
- Store bars airtight at room temperature for up to 1 week to preserve freshness.
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
(12%)
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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