Easy Chocolate Chip Shortbread Bars
A delicious, melt in your mouth shortbread bar filled with chocolate chips and tangy tangelo citrus!
Servings 50 bars
- 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.