Gooey Butter Chocolate Chip Shortbread Bars
Serves 1210 mins prep35 mins cook
A buttery shortbread crust topped with a creamy, buttery topping that's almost like custard!! The bars live up to their gooey, buttery name!!
0 servings
What you need
Instructions
Shortbread Crust: -1 Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside. -1 To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes. -1 Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it. -1 Pierce crust with a fork in a dozen places so steam can escape while it bakes. -1 Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. -1 While crust bakes, make the filling. Filling: -1 To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside. -1 To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes. -1 Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes. -1 Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute. -1 Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute. -1 Add the chocolate chips and beat on low speed until just combined, about 30 seconds. -1 Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it. -1 Evenly sprinkle with about 2 tablespoons chocolate chips. -1 Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey. -1 Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving.View original recipe