Gooey Chocolate Shortbread Bars

I’ve always loved desserts in bar form for several reasons. And these Chocolate Shortbread Bars are no exception.

  1. It’s quicker. No scooping cookie dough onto baking sheets.
  2. Easy to transport in the baking dish.
  3. Can get fancy with layering with very little effort!

These bars are unbelievable. Starting with the buttery, shortbread crust. And ending with the brown butter, oat-y, chocolate-y, coconut-y top layer. My, oh my. You HAVE to make these. And please save me one, or five.

Why You’ll Love these Chocolate Shortbread Bars

  • The easy shortbread crust (just flour, butter, sugar, and salt).
  • Brown butter! Yes, please.
  • All of my favorite mix-ins. Chocolate chips, coconut, and oats!
  • Just as good the next day. So go ahead and bake a batch in advance!

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

First, mix up the shortbread. All it takes is a quick whirl in your food processor. Processing the flour, butter, sugar, and salt until the dough comes together. Then press into a 9×13 inch baking dish. I like to line mine with parchment paper so that you an easily lift the bars out to cut them. Using your hands, just press the dough in an even layer. Then into the oven!

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

While the shortbread bakes, we’ll make our top layer. This is where it really gets good! First, melt the butter and make the brown butter. The key to browning butter is to babysit it as it will go from perfectly amber and browned to burnt in seconds.

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

To the brown butter, stir in the sugar. Both white granulated and brown sugar. You can use either dark or light brown. Whatever you have on hand.

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

Now stir in the mix ins. I used semisweet chocolate chips, unsweetened shredded coconut, and rolled oats! Yum.

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

Pour the chocolatey, brown butter mixture evenly over the baked shortbread crust. And back into the oven! You’ll bake it for about 20 minutes until the top is firm, set, and lightly golden.

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

In order to cut the bars, it’s best to let them cool completely. You can pop the whole dish in the refrigerator to speed up the process. Once cooled and set, use a sharp knife and cut into bars as big or as small as you’d like. If you really want to make these show stopping.. Sift some powdered sugar over the top. Holy cow. I’m drooling just writing this.

Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth

Print Recipe
Gooey Chocolate Shortbread Bars
Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com
Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
Shortbread Crust
Brown Butter Topping
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
Shortbread Crust
Brown Butter Topping
Ooey, gooey brown butter topping loaded with oats, chocolate, and coconut. All atop a buttery shortbread crust. Melt in your mouth good. Recipe at KathleensCravings.com #dessertbars #sweettreat #sweettooth
Instructions
  1. Preheat the oven to 350ºF. Line the bottom of a 9 x 13 inch baking dish with parchment paper. Lightly spray with cooking spray.
  2. Make the shortbread crust: Cut the butter into chunks. In the bowl of your food processor add all shortbread ingredients - flour, salt, sugar, and butter. Run the processor until the dough comes together and forms large chunks. This usually takes a good 30 seconds to a minute. Transfer the dough to the prepared baking dish and press evenly along the bottom and about 1/4 inch up the sides. Bake for 17 to 20 minutes until very pale golden.
  3. While the shortbread is baking, make the filling. First, brown he butter. Melt the butter in a light colored saucepan or skillet (using a light color vs nonstick makes it easier to see the color of the butter as it browns). Melt the butter over medium heat, stirring very frequently until the butter turns an amber and golden brown bits form at the bottom. About 5 minutes. Be careful, it will go from brown to burnt very quickly. Remove from heat and stir in the sugars and salt. Let cool for 10 minutes.
  4. Once the sugar and brown butter has slightly cooled, stir in the eggs and vanilla until combined. Next, stir in the oats, coconut, and chocolate chips. Pour the mixture over the shortbread crust.
  5. Return the bars to the oven and bake for another 17 to 20 minutes. The top will be golden, firm, and set. They will continue to set up as they cool.
  6. In order to cut them easily, allow them to cool completely. Once they have slightly cooled at room temperature, you can also put the bars into the fridge to speed up the process. Once cool, cut into bars. Using a fine mesh sieve, dust with powder sugar right before serving.
Recipe Notes

Leftover bars can be stored in the fridge for up to 5 days... but they won't make it that long 🙂

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