Introduction
The Gooey Butter Chocolate Chip Shortbread Bar is a decadent mashup that takes the best elements of three classic desserts. We start with the rich, crisp foundation of traditional Scottish shortbread, layer it with the famously creamy, custardy filling of a St. Louis Gooey Butter Cake, and stud the top with melting chocolate chips. The result is a bar that offers an incredible textural contrast: a sturdy, buttery base supporting a warm, liquid-gold center. This recipe is surprisingly simple to execute and guaranteed to become a family favorite for potlucks and holiday baking.
Ingredients
- For the Shortbread Base:
- All-Purpose Flour: 1 1/2 cups (180g)
- Granulated Sugar: 1/4 cup (50g)
- Salt: 1/2 teaspoon (2.5g)
- Cold Unsalted Butter, cubed: 1 cup (225g or 2 sticks)
- For the Gooey Filling:
- Cream Cheese, softened: 8 oz block (225g)
- Softened Unsalted Butter: 1/4 cup (55g or 1/2 stick)
- Powdered Sugar (Confectioners’ Sugar): 3 cups (360g)
- Large Eggs: 2
- Vanilla Extract: 1 teaspoon (5ml)
- Semi-Sweet Chocolate Chips: 1 cup (170g)
Step-by-step Preparation
- Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Make the Gooey Filling: In a separate large bowl, use an electric mixer (handheld or stand mixer) to beat the softened cream cheese and the softened butter together until smooth and creamy. Scrape down the sides of the bowl. Gradually beat in the powdered sugar until fully combined and lump-free.
- Finish the Filling: Beat in the eggs one at a time, followed by the vanilla extract. Mix just until combined; do not over-mix. The filling will be thick and slightly glossy.
- Assemble and Bake: Pour the gooey filling mixture evenly over the shortbread base. Sprinkle the chocolate chips generously over the top of the filling. Bake for 35 to 40 minutes. The edges should be set, but the center should still have a slight wobble when gently shaken—this ensures the signature “gooey” texture.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before lifting them out using the parchment paper overhang. Cooling takes at least 2 hours, or speed up the process by chilling in the refrigerator for 1 hour. Cut into 16 or 24 squares.
Nutritional Information
Due to the generous use of butter, cream cheese, and sugar, these bars are a rich, indulgent dessert. While exact calorie counts vary based on serving size (we recommend 24 small servings), expect each bar to be high in saturated fats and carbohydrates. These bars are best enjoyed in moderation as an occasional treat. They provide no significant health benefits beyond pure, delicious comfort.
Storage
Since the filling contains cream cheese, these bars must be stored in an airtight container in the refrigerator. They will maintain their quality and flavor for up to 5 days. For the best texture, allow the bars to come to room temperature for about 15 minutes before serving. They can also be frozen for up to 3 months; wrap individual bars tightly in plastic wrap before placing them in a freezer bag.
Conclusion
These Gooey Butter Chocolate Chip Shortbread Bars truly deliver on texture and flavor. The buttery shortbread base provides the perfect crunch to contrast the molten center. For an extra treat, serve them slightly warm with a scoop of vanilla bean ice cream or a dusting of extra powdered sugar. If you want to experiment, try adding toasted pecans or walnuts to the filling, or swap out the semi-sweet chips for white chocolate or peanut butter chips.