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Easy Southern Chess Bars

A hand holding a buttery chess bar.
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Old-fashioned chess bars are so easy to make and are utterly irresistible. 

Ingredients

Units Scale

For the Crust

  • 1 box of yellow cake mix
  • 1 stick unsalted butter, melted
  • 1 egg, lightly beaten

For the Topping

  • 8 ounces full-fat cream cheese, softened
  • 1 stick of butter, softened
  • 3 eggs
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350℉

Line a 9×13 pan with parchment paper.*

Make the Crust

  1. Add the dry cake mix, 1 stick of melted butter, and 1 lightly beaten egg to a large mixing bowl.
  2. Use a wooden spoon to stir until the cake mix is fully moistened. It will be very thick.
  3. Spread the mixture in the prepared baking pan and use your fingers to press it firmly into an even layer.

Make the Topping

  1. Add the softened cream cheese, softened butter, 3 eggs, powdered sugar, and vanilla extract to a large mixing bowl.
  2. Use a hand mixer on low to combine. Then, increase the speed to medium and beat until smooth and creamy.
  3. Pour the topping over the crust.
  4. Bake at 350℉ for 40 minutes, until golden and puffy. They will be jiggly in the center. That’s normal.
  5. Remove from the oven and allow it to cool on a cooling rack for at least 2 hours before cutting.
  6. Use a large knife to cut into 16 bars.

Notes

*Lining the pan with parchment paper makes them easier to remove to cool and cut. Grease the pan if you don’t have parchment paper.

  • If you have any leftovers at the end of the day, refrigerate them in single layers for up to 4 days. Or freeze them for up to 3 months.
  • They will be very gooey when they come out of the oven and jiggle a little. They will firm up a little as they cool, but the bars are supposed to be ooey gooey.
  • They will crackle all over the top as they cool. Don’t worry, that’s what they’re supposed to look like.

Nutrition

Find it online: https://mandiofthemountains.com/southern-chess-bars/