Chess Squares
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5.0
3 reviews
Excellent
Chess Squares
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These easy 5-ingredient chess squares are a classic Southern dessert!
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Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 3 large eggs, divided
- 1 tick (½ cup) butter, melted
- 1 (8 ounce) block cream cheese, softened at room temperature
- 1 (16 ounce) package confectioners’ sugar (powdered sugar)
- Optional, for serving: additional powdered sugar; fresh berries; whipped cream
Instructions
- Preheat oven to 325°F. Grease a 9 x 13-inch baking pan or spray with nonstick cooking spray. Set aside.
- In a large bowl, stir together the dry cake mix, 1 egg, and melted butter until a soft dough comes together.
- Press the mixture in an even layer in the prepared pan.
- In a separate bowl, use an electric mixer on medium speed to beat together the cream cheese, the remaining 2 eggs, and the confectioners’ sugar until smooth, about 2-3 minutes.
- Pour the cream cheese mixture over the crust and spread in an even layer. Bake for 30-40 minutes, until golden brown and set, but still a little bit “gooey” in the center.
- Cool in the pan, and then dust with additional powdered sugar before slicing and serving.
- Top with berries or whipped cream, if desired.
Notes
- Recipe adapted from Best of the Best from the Mid-South cookbook.
- Use a block of full-fat cream cheese for the best flavor and texture. Do not substitute with a tub of spreadable cream cheese.
- Use a block of full-fat cream cheese for the best flavor and texture. Do not substitute with a tub of spreadable cream cheese.
- Don't forget to soften the cream cheese before mixing it together with the other ingredients. The softened cream cheese blends more smoothly and easily into the filling mixture. Use room temperature eggs so that they incorporate more easily into the batter.
- Don't forget to soften the cream cheese before mixing it together with the other ingredients. The softened cream cheese blends more smoothly and easily into the filling mixture.
- Use room temperature eggs so that they incorporate more easily into the batter.
- Add about 1 teaspoon of vanilla extract to the filling for even more flavor.
- Add about 1 teaspoon of vanilla extract to the filling for even more flavor.
- Line the baking dish with parchment paper overhang if you'd like to be able to easily lift the bars out of the pan before slicing.
- Line the baking dish with parchment paper overhang if you'd like to be able to easily lift the bars out of the pan before slicing.
- The baking time will vary, largely depending on the type of pan that you use. Here I showed a gold metal cake pan, but a glass or ceramic dish will also work well. Metal, dark, or nonstick pans require a shorter baking time. You want the top, center layer to still be soft while the crust on the bottom is firm. They will continue to firm up and set as they cool. Just be sure that you don't over-bake the bars or they won't have that great "gooey" texture.
- The baking time will vary, largely depending on the type of pan that you use. Here I showed a gold metal cake pan, but a glass or ceramic dish will also work well. Metal, dark, or nonstick pans require a shorter baking time. You want the top, center layer to still be soft while the crust on the bottom is firm. They will continue to firm up and set as they cool. Just be sure that you don't over-bake the bars or they won't have that great "gooey" texture.
Allow the bars to cool completely before dusting with powdered sugar and slicing. The cool bars are easier to cut into clean squares.
Recipe adapted from Best of the Best from the Mid-South cookbook.
- Allow the bars to cool completely before dusting with powdered sugar and slicing. The cool bars are easier to cut into clean squares.
- Recipe adapted from Best of the Best from the Mid-South cookbook.
Nutrition Information
Show Details
Serving
1/16 of the cake
Calories
343kcal
(17%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
64mg
(21%)
Sodium
339mg
(14%)
Potassium
49mg
(1%)
Fiber
0.4g
(2%)
Sugar
42g
(84%)
Vitamin A
418IU
(8%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1/16 of the cake | |
| Calories | 343kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 64mg | 21% |
| Sodium | 339mg | 14% |
| Potassium | 49mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 42g | 84% |
| Vitamin A | 418IU | 8% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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