These shortbread bars are one of my favorite go-to desserts. You can make them without pulling out a mixer, so they seem simple & easy to me! (Although if you’re so inclined, you can definitely make them with a mixer!). And I love shortbread. And chocolate. So these bars are pretty much a winner all the way around! This recipe is from an old family cookbook, my mom’s cousin shared the recipe, but called them “Break Up Bars”. When I read the title years ago, my first thought was these are what you would make after a break up for a little comfort, hence break up bars. Others in my family thought maybe they were called that because the bars are very crumbly, and break up easily. I keep forgetting to ask my mom’s cousin where that title came from whenever we have our family reunions – maybe this will be the year I remember! Whether you’re in need of some comfort food or just need to satisfy that sweet tooth craving, these delicious, buttery bars should do the trick! And I recommend eating them warm. With a big glass of milk. And then save a piece to enjoy with your coffee the next morning! 
Chocolate Chip Shortbread Bars
2 cups flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup unsalted butter, softened and cubed
1-1/2 cups of chocolate chips
Preheat oven to 375ºF.
In a large mixing bowl, stir together flour, sugar and salt. Add vanilla and cubed butter and blend with pastry blender until mixture is combined and crumbly. (It may seem a little dry, that’s okay). Stir in chocolate chips. Pour mixture into a 9×13 pan (I like to line mine with parchment paper for easy lifting and cutting) and press into an even layer. Bake for 20-22 minutes or until edges are just turning golden. Allow to cool slightly, then cut into bars. Best served warm! Store in airtight container.
-Manda
