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Stacked Chocolate Chip Citrus Shortbread Bars surrounded by scattered chocolate chips and Christmas tins

Easy Chocolate Chip Shortbread Bars

A delicious, melt in your mouth shortbread bar filled with chocolate chips and tangy tangelo citrus!
Course Christmas Baking, Cookies, Dessert
Cuisine English
Keyword Bar Recipes, Shortbread, Shortbread Cookies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 50 bars
Author Melissa


  • Electric or Stand Mixer


  • 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


  • 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.