Gooey Butter Chocolate Chip Shortbread Bars — A crisp, buttery shortbread crust topped with a silky, custard-like buttery filling studded with chocolate chips. These bars truly deliver on the “gooey” and “buttery” promise.
Chocolate Chip Shortbread Cookie Bars
When I made these bars I was thinking “how much butter can I fit into an 8×8 pan?” — the answer: the more, the merrier. The shortbread base is rich and tender, while the filling is luxuriously soft and almost custard-like. The contrast between the sturdy crust and the creamy center is delightful; each bite melts in your mouth.
The shortbread crust is the same reliable base I use in other recipes, and a single tablespoon of cornstarch keeps the crust from getting too crunchy and helps prevent cracking when slicing these indulgent bars.
What’s in the Gooey Shortbread Bars?
These bars are made with simple pantry ingredients:
- Unsalted butter
- All-purpose flour
- Confectioners’ sugar
- Cornstarch
- Vanilla extract
- Salt
- Light-colored corn syrup
- Granulated sugar
- Eggs
- Semi-sweet mini chocolate chips
How to Make Gooey Shortbread Bars
Make the shortbread crust first. Combine the crust ingredients in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on low until a dough forms, then press it evenly into an 8×8-inch pan. Pierce the crust a few times with a fork so steam can escape, and bake until it’s set but still pale — it should not brown.
While the crust bakes, prepare the gooey filling. Beat butter, granulated sugar, and salt until smooth, then add the eggs and mix until fully incorporated. Combine the light corn syrup, water, and vanilla in a small bowl and add it to the butter mixture along with the flour in two additions, mixing on low until smooth. Fold in the chocolate chips.
Spread the filling over the warm shortbread crust and top with a few extra chocolate chips. Return the pan to the oven and bake until the edges are set and the center is mostly set with a slight jiggle. Avoid overbaking to keep the filling gooey. Cool the bars in the pan on a wire rack for at least two hours before slicing.
Can I Double This Recipe?
Yes. You can double the ingredients and bake in a 9×13-inch pan. Keep in mind these bars are rich; a 9×13 pan will yield about 24 servings.
Tips for Success
- Mini chocolate chips are recommended because they stay suspended in the filling and give a better chocolate-to-filling ratio in every bite. Regular chips can be used if needed.
- Use light-colored corn syrup (not the lower-sugar “lite” version) for the correct texture and shine.
- These bars freeze very well. Stored airtight at room temperature, they will keep about a week.
Gooey Butter Chocolate Chip Shortbread Bars
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
Instructions
Shortbread Crust:
- Preheat oven to 350°F. Line an 8-inch square pan with foil and spray with cooking spray.
- In a stand mixer with the paddle attachment (or a large bowl and electric mixer), combine the crust ingredients and beat on low until a dough forms, about 3–4 minutes.
- Press the dough evenly into the prepared pan and pierce the crust with a fork in several spots so steam can escape.
- Bake 12–13 minutes, until the crust is just set but still pale. It should not be golden.
Filling:
- Whisk corn syrup, water, and vanilla in a small bowl; set aside.
- In the mixer bowl, beat butter, sugar, and salt on medium-high until smooth, about 2–3 minutes. Scrape down the bowl.
- Add the eggs and beat until smooth, about 2 minutes. Scrape down the sides.
- Add half the flour and half the corn syrup mixture; beat on low until combined, about 1 minute. Add remaining flour and corn syrup mixture and beat until smooth.
- Fold in the chocolate chips on low until just combined.
- Spread the filling evenly over the warm crust and sprinkle with the extra chocolate chips.
- Bake 23–25 minutes, until the edges are set and the center is mostly set with a slight jiggle. Do not overbake.
- Cool in the pan on a wire rack for at least 2 hours before slicing.
Notes
Storage: Store airtight at room temperature for up to 1 week, or freeze for longer storage.
Nutrition
Nutrition information is an approximation.
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