Gooey Butter Chocolate Chip Shortbread Bars – My Recipe Reviews (2024)

Ingredients

• Shortbread Crust
• ½ C (1 stick) butter, softened
• 1 C all-purpose flour
• ⅓ C confectioners' sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Filling
• 2 tablespoon light corn syrup
• 1 tablespoon water
• 2 teaspoon vanilla extract
• ½ C (1 stick) butter, softened
• ¾ C granulated sugar
• ½ teaspoon salt
• 2 large eggs, room temperature
• 1 C all-purpose flour
• ¾ C, plus 2 tablespoon semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°. Set out eggs so they will be room temperature by the time you make the filling. Spray an 8-inch square baking pan with cooking spray, line with aluminum foil, then spray the foil. Set aside.
2. To make the shortbread crust: To the bowl of a stand mixer fitted with a paddle attachment, add all of the shortbread ingredients and beat on low speed until combined and a soft dough forms, 2 to 3 minutes. Turn out dough into prepared pan and smooth out into an even, flat layer.
3. Pierce dough with a fork in about a dozen places so steam can escape while it bakes. Bake for 12-14 minutes or until crust has just barely set. It shouldn't be browned, just blonde and barely crusted over. Set aside until filling is ready.
4. To make the filling: While the crust bakes, make the filling. In a small bowl, mix the corn syrup, water and vanilla together and stir to combine. Set aside.
5. Wipe out the mixer bowl you used for the crust and add the butter, sugar and salt. Beat on medium-high speed until smooth, about 2-3 minutes, scraping down the sides once.
6. Scrape down the sides of the bowl again and add the eggs. Beat on medium-high speed until smooth and combined, 1-2 minutes.
7. Scrape down the sides of the bowl and add half the flour and half the corn syrup/water mixture. Beat on low speed until smooth and combined, about 1 minute.
8. Add the remaining flour and corn syrup/water mixture and beat on low until smooth, about 1 minute. Add the ¾ cup of chocolate chips and beat on low speed about 30 seconds.
9. Pour filling onto the slightly cooled crust and spread into an even, smooth layer. Sprinkle the remaining 2 tablespoon of chocolate chips over the top.
10. Bake for about 25-27 minutes, or until the edges have set. The center will be mostly set (it will jiggle some and have a few light golden brown spots). Don't over bake or they won't be gooey. Allow bars to cool in the pan on a wire rack for at 2 hours before cutting (so they will set up). Keep leftovers in an airtight container at room temperature for up to 1 week.

Notes

Nutrition Values are Approximate