Ingredients
Equipment
Method
Instructions
- 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.