Chipits Polka Dot Shortbread

Five ingredients. Eight minutes of prep. Shortbread bars that’ll make people think you spent all afternoon baking.

The secret weapon here is rice flour mixed with all-purpose flour, which gives these bars that signature sandy, crumbly texture that practically dissolves on your tongue. Creamed butter and sugar form the rich base, and a whole package of chocolate chips scattered throughout creates those irresistible polka dots in every bite.

Baked low and slow until just golden around the edges, they come out tender, buttery, and dangerously snackable. Cut them into bars while still warm, then try not to eat the entire pan.

Pro Tips

• Make sure the butter is truly softened (not melted) for the fluffiest, most tender crumb
• Press the dough evenly into the pan with the back of a spoon or your hands for uniform bars
• Don’t overbake! Pull them when the edges are barely golden; they firm up as they cool
• Store in an airtight container at room temperature for up to a week (if they last that long)