1. 1. Preheat your oven to 350°F.

2. 2. In a medium bowl, beat together the softened unsalted butter, all-purpose flour, confectioners’ sugar, cornstarch, vanilla extract, and salt until the mixture is smooth and crumbly. Press this crust mixture evenly into a prepared 9×9-inch baking pan. Bake for 12-15 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly.

3. 3. In a small saucepan, combine the corn syrup and water over low heat, stirring until they’re well combined and slightly warmed. Remove from heat and whisk in the vanilla extract.

4. 4. In a large bowl, beat the softened unsalted butter, granulated sugar, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the corn syrup mixture until it’s fully incorporated.

5. 5. Pour the gooey filling over the slightly cooled shortbread crust and spread it evenly. Sprinkle the remaining mini chocolate chips over the top of the filling.

6. 6. Bake for 25-30 minutes, until the edges are set but the center is still slightly soft. Allow the bars to cool completely in the pan on a wire rack before cutting and serving.