These orange rosemary chocolate chip shortbread bars are truly my favorite treat as of late! I first got the idea when I was thinking of interesting flavor combinations that just somehow work perfectly. Orange, rosemary and chocolate is one of those and I was inspired by this recipe Candace Nelson shared on PLSR a while back. I also had been wanting to make something other than a cookie as I felt like that was all I’d been sharing/eating lately, ha! Nothing wrong with a cookie but obviously wanted to give y’all some variety.
What Do These Shortbread Bars Taste Like?
If you don’t have rosemary on hand, don’t stress! While it does add a hint of freshness to the recipe, it is by no means a necessity. The texture of these shortbread bars is truly the star as they’re super crumbly on top but incredibly moist and flavorful. I love the freshness of the orange flavor mixed with the warmth of the vanilla extract.
How Do You Make Shortbread Bars?
When making the batter, the consistency might look a little dry but don’t worry! The batter will be slightly on the drier side since it’s a shortbread. A great way to test the batter is if you pinch a little bit of it between your fingers, it should stick together. You can tell these shortbread bars done when the top starts to get a nice golden brown color. You don’t want to let it get too brown as the bottom will start to overcook. A light golden color is exactly what you’re looking for! You can always stick a fork or toothpick in it and if that comes out clean, they’re done!
SHOP THIS POST:
- 2 sticks unsalted butter
- ⅔ cup light brown sugar
- 2 tsp pure vanilla bean extract
- 3 tsp fresh squeezed orange juice
- 1-2 tsp orange zest, to taste
- 1 tsp fresh rosemary, chopped
- pinch of salt
- 2 cups AP flour
- ½ cup chocolate chips
- Preheat oven to 350F. Line 9x9 baking dish with parchment paper.
- In large mixing bowl, combine the butter and sugar. Mix together using a hand or stand mixer until fully incorporated (roughly 5 min).
- Mix in the vanilla extract, orange juice, zest, salt, rosemary and flour until just combined.
- Stir in the chocolate chips.
- Pour the dough into your parchment lined baking dish and press down to create an even layer with a rubber spatula.
- Bake for 30-35 minutes and let cool 5 minutes before slicing. Serve and enjoy!
large mixing bowl
hand mixer (stand mixer works too!)
PIN FOR LATER: