Gooey Butter Shortbread Bars
24
servings
30 min
PREP TIME
02 hrs 20 min
TOTAL TIME

Ingredients

Crust

1 cup all-purpose flour

1/2 cup Land O Lakes® European Style Butter, softened

1/3 cup powdered sugar

Topping

2 tablespoons light corn syrup

1 tablespoons water

1 teaspoon vanilla

6 tablespoons Land O Lakes® European Style Butter, softened

3/4 cup sugar

1/4 teaspoon salt

1 large Land O Lakes® Egg

1 cup plus 2 tablespoons all-purpose flour

 

Powdered sugar

How to make

  1. STEP 1

    Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil. Spray foil lightly with no-stick cooking spray. Set aside.

  2. STEP 2

    Combine all crust ingredients in bowl; beat at medium speed just until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared pan. Bake 15 minutes. Remove from oven; cool 10 minutes.

  3. STEP 3

    Combine corn syrup, water and vanilla in bowl; mix well. Set aside.

  4. STEP 4

    Place 6 tablespoons butter, sugar and salt into another bowl; beat at medium speed until well mixed. Add egg; beat until well mixed. Add half of flour alternately with corn syrup mixture, beating well after each addition. Spread topping evenly over shortbread crust. Bake 25-30 minutes or until golden brown. Cool completely.

  5. STEP 5

    Remove from pan; sprinkle with powdered sugar.

Nutrition

140Calories
7Fat (mg)
25Cholesterol (mg)
65Sodium (mg)
18Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  January 29, 2018

They are delicious and my grandkids love them!

— says Diane
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  September 22, 2015

I made this recipe and I thought it was rather bland. I made a lemon icing for the tops and I think they are perfect. We'll see after my book club tonight.

— says Leslie
Helpful?
  September 21, 2015

OMG......I thought I died and went to Heaven!! I don't usually comment, but these cookies were absolutely the "BEST" cookie I've made in a very long time. Easy recipe, baked nice...kitchen smelled awesome. Recipe said to cool completely....I'm a warm cookie girl by nature & I could not wait to taste these. I cut them warm to taste (they do cut neater once cooled) and savored the rich buttery taste of a tender shortbread cookie. To say the least...these cookies vanished in a day in my house. Too me these are dangerously delicious and now my new Favorite cookie!!

— says Michele
Helpful?
  September 11, 2015

These are amazing! The first time I made these, by accident I used 3/4 cup flour instead of 1 cup on the crust mixture. And I have to admit they were actually better with the 3/4 cup of flour. Everyone that tried these were very happy. They are kinda addicting too. I'll go cut a little piece and eat it, then keep going back for more. I had to make myself stop. Also I used regular butter as I didn't have the European butter at the time. I can only imagine how much more amazing they would be with the correct butter. Hopefully I can catch it on sale one day as I'm a cheap skate and only purchase butter when on sale and I stock up. Looking forward to the holiday sales as butter always goes on sale and I can stock up big time so I can make more of these.

— says Rebecca W.
Helpful?
  June 23, 2015

I belong to a blogging club called Food n Flix. Our assignment this month was the movie "Butter" and I made these cookie bars to share on my blog. It was a great recipe and a big hit in our household.

— says Wendy
Helpful?
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