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Gooey Butter Chocolate Chip Shortbread Bars

Indulge in these rich, buttery bars that melt in your mouth, featuring gooey goodness and chocolate chips!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Bars, Chocolate, Easy, Sweet
Servings: 16 servings

Ingredients

For the Shortbread Base:

  • 1 cup unsalted butter very soft
  • 1 cup all-purpose flour
  • 1 cup confectioners' sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Gooey Topping:

  • 1 cup unsalted butter very soft
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons light-colored corn syrup
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup semi-sweet mini chocolate chips plus about 2 tablespoons for sprinkling over the top

Instructions

  • Step 1: Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
  • Step 2: Make the Shortbread Base: In a large mixing bowl, beat together 1 cup of very soft unsalted butter and 1 cup of confectioners' sugar until light and fluffy. Add 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Mix until the ingredients are just combined.
  • Step 3: Spread the Base: Spread the shortbread mixture evenly into the bottom of the prepared baking pan. Use a rubber spatula to smooth it out, ensuring it’s even across the base.
  • Step 4: Bake the Shortbread Base: Bake the shortbread base in the preheated oven for about 15 minutes, or until it is just starting to turn golden around the edges. Remove it from the oven and let it cool slightly while you prepare the gooey topping.
  • Step 5: Prepare the Gooey Topping: In another mixing bowl, combine 1 cup of very soft unsalted butter and 1 cup of granulated sugar. Beat until creamy. Add 2 large eggs, 2 teaspoons of vanilla extract, 2 tablespoons of light-colored corn syrup, 1 tablespoon of water, and 1/2 teaspoon of salt. Mix until well combined. Gradually add in 1 cup of all-purpose flour until just combined. Gently fold in 1 cup of semi-sweet mini chocolate chips.
  • Step 6: Assemble the Bars: Pour the gooey topping over the baked shortbread base, spreading it evenly with your spatula. Sprinkle an additional 2 tablespoons of mini chocolate chips on top.
  • Step 7: Bake Again: Return the pan to the oven and bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly. The bars will firm up as they cool.
  • Step 8: Cool and Slice: Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and enjoy!

Equipment

  • Mixing Bowls
  • 9x13-inch Baking Pan
  • Electric Mixer
  • Rubber Spatula
  • Parchment Paper

Notes

  • For the best flavor, ensure your butter is at room temperature.
  • Mini chocolate chips distribute evenly throughout the gooey topping.
  • Lining your pan with parchment paper makes removing the bars easy.