Gooey Chocolate Shortbread Bars
I’ve always loved desserts in bar form for several reasons. And these Chocolate Shortbread Bars are no exception.
Dessert Bars are Better!
- They’re quicker. No scooping cookie dough onto baking sheets.
- Easy to transport in the baking dish.
- Can get fancy with layering with very little effort!
These bars are unbelievable. Starting with the buttery, shortbread crust. And ending with the topping that’s filled with brown butter, oats, chocolate, and coconut. 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!
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!
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. 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.
Now stir in the mix ins. I used semisweet chocolate chips, unsweetened shredded coconut, and rolled oats! Pour the chocolatey, brown butter mixture evenly over the baked shortbread crust. And back into the oven! You’ll bake it for about 25 minutes until the top is firm, set, and lightly golden.
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. Enjoy!
*Note – this recipe was originally published on April 8, 2019 but has been updated with newer pictures and more detailed instructions.