Gooey Butter Chocolate Chip Shortbread Bars
Indulging in a sweet treat often means finding the perfect balance of flavors and textures. The Gooey Butter Chocolate Chip Shortbread Bars are just that—a delightful fusion of buttery shortbread and gooey chocolate goodness. With layers of rich flavors, these bars are sure to become a favorite among friends and family. Whether you’re hosting a gathering or simply craving something sweet, this recipe will satisfy your dessert desires.
Why This Gooey Butter Chocolate Chip Shortbread Bars Stands Out
These bars are not your typical chocolate chip cookies; they take the beloved classic to a whole new level. The base is a buttery shortbread that melts in your mouth, while the gooey topping brings an irresistible chewiness. The addition of mini chocolate chips ensures every bite is packed with chocolatey goodness. The balance of sweetness is just right, making these bars the perfect treat for any occasion. Plus, they are easy to make and don’t require any fancy equipment, making them accessible for bakers of all levels.
The Essentials
- 1 cup unsalted butter, very soft – This is the star of the show, giving the bars their rich and decadent flavor.
- 1 cup all-purpose flour – Provides the structure for that delightful shortbread base.
- 1 cup confectioners’ sugar – Adds sweetness and contributes to the gooey texture.
- 1 tablespoon cornstarch – Helps to create a tender crumb in the shortbread.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
- ½ teaspoon salt – Balances the sweetness of the bars.
- 2 tablespoons light-colored corn syrup – Adds to the gooey texture.
- 1 tablespoon water – Helps to combine the ingredients smoothly.
- 2 teaspoons vanilla extract – A double dose for extra flavor.
- ½ cup granulated sugar – Sweetens the filling beautifully.
- ½ teaspoon salt – Enhances the flavors.
- 2 large eggs – Binds the ingredients and adds richness.
- 1 cup all-purpose flour – Needed for the gooey topping.
- 1 cup semi-sweet mini chocolate chips – The little chocolate bursts that make these bars irresistible. Reserve about 2 tablespoons for sprinkling on top.
Hardware & Gadgets
- Mixing bowls – Essential for combining the ingredients.
- Measuring cups and spoons – Accurate measurements are key to the perfect bars.
- Whisk – Useful for mixing the batter smoothly.
- Rubber spatula – Great for folding in the chocolate chips and ensuring even distribution.
- 9×13 inch baking pan – The perfect size for these gooey bars.
- Parchment paper – Helps with easy removal of the bars from the pan.
Gooey Butter Chocolate Chip Shortbread Bars in Steps
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: Make the Shortbread Base
In a large mixing bowl, combine the very soft unsalted butter, confectioners’ sugar, all-purpose flour, cornstarch, salt, and vanilla extract. Mix until the mixture is smooth and creamy. It should resemble a thick dough.
Step 3: Spread the Base
Transfer the shortbread mixture to the prepared baking pan. Use a spatula to spread it evenly across the bottom, pressing it down firmly. Bake for about 15-18 minutes until it’s lightly golden around the edges.
Step 4: Prepare the Gooey Topping
While the base is baking, prepare the gooey topping. In another bowl, whisk together the very soft unsalted butter, granulated sugar, salt, eggs, vanilla extract, flour, corn syrup, and water until smooth. Fold in the mini chocolate chips, reserving about 2 tablespoons for later.
Step 5: Combine and Bake Again
Once the shortbread base is out of the oven, pour the gooey mixture over the top, smoothing it out with a spatula. Sprinkle the reserved mini chocolate chips on top. Return to the oven and bake for an additional 25-30 minutes or until the top is set and slightly golden.
Step 6: Cool and Slice
After baking, remove the pan from the oven and let it cool in the pan for about 20 minutes. Use the parchment paper overhang to lift the bars out of the pan. Allow them to cool completely on a wire rack before slicing into bars.
Nutrition-Minded Tweaks
- Whole wheat flour: Substitute half of the all-purpose flour for whole wheat flour for added nutrition.
- Natural sweeteners: Use coconut sugar or a sugar alternative for a lower glycemic index.
- Dark chocolate chips: Swap semi-sweet chips for dark chocolate for a richer flavor and added antioxidants.
- Nut butters: Replace some of the butter with almond or peanut butter for a nutty twist and added protein.
Chef’s Notes
- Make sure your butter is very soft but not melted, as this will affect the texture of your bars.
- For an extra touch, consider adding chopped nuts or a sprinkle of sea salt on top before baking for a delightful contrast.
- These bars can be made ahead of time and stored in an airtight container for up to a week.
- Feel free to experiment with different types of chocolate chips or even add in some dried fruit for a unique flavor profile.
Keep It Fresh: Storage Guide
To keep your Gooey Butter Chocolate Chip Shortbread Bars fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, refrigerate them, where they can last for up to two weeks. You can also freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. When ready to enjoy, simply thaw them at room temperature.
Quick Q&A
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can use regular chocolate chips, but mini chocolate chips are recommended as they provide more even distribution and a delightful bite-sized experience.
How do I know when the bars are done baking?
The bars are done when the top is set and lightly golden. You can also insert a toothpick in the center; if it comes out mostly clean, they are ready!
Can I double the recipe?
Absolutely! Just use a larger pan, such as a 12×18 inch sheet pan, and increase the baking time slightly to ensure they bake through.
What should I serve these bars with?
These bars are delicious on their own, but you can serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra special treat.
Hungry for More?
If you enjoyed these Gooey Butter Chocolate Chip Shortbread Bars, be sure to check out more delicious recipes that put a twist on classic flavors. Whether it’s a moist chocolate cake, creamy cheesecakes, or fruity tarts, there’s always something new to discover in the world of baking.
The Gooey Butter Chocolate Chip Shortbread Bars are not just a dessert; they’re an experience to share with loved ones. So, gather your ingredients, roll up your sleeves, and let the baking adventure begin!
Gooey Butter Chocolate Chip Shortbread Bars
Ingredients
Equipment
Method
- Step 1: Preheat and Prepare - Start by preheating your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Step 2: Make the Shortbread Base - In a large mixing bowl, combine the very soft unsalted butter, confectioners' sugar, all-purpose flour, cornstarch, salt, and vanilla extract. Mix until the mixture is smooth and creamy. It should resemble a thick dough.
- Step 3: Spread the Base - Transfer the shortbread mixture to the prepared baking pan. Use a spatula to spread it evenly across the bottom, pressing it down firmly. Bake for about 15-18 minutes until it’s lightly golden around the edges.
- Step 4: Prepare the Gooey Topping - While the base is baking, prepare the gooey topping. In another bowl, whisk together the very soft unsalted butter, granulated sugar, salt, eggs, vanilla extract, flour, corn syrup, and water until smooth. Fold in the mini chocolate chips, reserving about 2 tablespoons for later.
- Step 5: Combine and Bake Again - Once the shortbread base is out of the oven, pour the gooey mixture over the top, smoothing it out with a spatula. Sprinkle the reserved mini chocolate chips on top. Return to the oven and bake for an additional 25-30 minutes or until the top is set and slightly golden.
- Step 6: Cool and Slice - After baking, remove the pan from the oven and let it cool in the pan for about 20 minutes. Use the parchment paper overhang to lift the bars out of the pan. Allow them to cool completely on a wire rack before slicing into bars.
Notes
- Make sure your butter is very soft but not melted, as this will affect the texture of your bars.
- For an extra touch, consider adding chopped nuts or a sprinkle of sea salt on top before baking for a delightful contrast.
- These bars can be made ahead of time and stored in an airtight container for up to a week.
