Easy Chocolate Chip Shortbread Bars
A delicious, melt in your mouth shortbread bar filled with chocolate chips and tangy tangelo citrus!
Servings 50 bars
Equipment
- Electric or Stand Mixer
Ingredients
- 2 cups Butter - softened
- 1 cup Sugar
- ¼ cup Fresh Tangelo Juice *can use other citrus like orange, clementine etc
- 4 tsp Freshly grated zest from Tangelo
- 1 cup Mini Semi-Sweet Chocolate Chips
- 4 ½ cups Flour
Instructions
- Preheat oven to 350°F. Lightly grease a rimmed baking sheet (focusing on the edges) and place a sheet of parchment down to prevent any sticking.
- Combine sugar with tangelo juice and zest - add in softened butter and mix until light and fluffy.
- Add in the flour and beat at low speed until it resembles a crumb mixture. Add chocolate chips and use the "stir" function on your mixer or a wooden spoon to mix until JUST incorporated.
- Turn dough out onto your baking sheet and press evenly - we used a small rolling pin to ensure it was even across the pan, but using the palms of your hands works well too!
- Bake 20-25 minutes until the edges are a light golden brown. Top will still look pale but should have some golden brown to it.
- Allow to cool completely before cutting into bars. We got 50 bars from this recipe based off our size - you can choose to cut smaller or larger based off your own preference.