For those not familiar with chess bars, they are prevalent in the South and have a cake-y yet custard-y consistency. Basically sugary buttery goodness! :) I always love to eat chess bars. Its one of those treats that I can never seem to get enough of and I can eat two or three and not even realize! ! I called my mom because I knew she had made chess bars before and she had a plethora of recipes to choose from. We finally settled on one from a local church and it turned out great!! Sweet and soft and gooey….and amazing!! This is a great treat for a party or to give away in treat bags too!
Chess Bars
Source: Keith Memorial Cookbook
Ingredients for the Crust:
1 Box Yellow Cake Mix
1 egg
1 stick butter, softened
Ingredients for the Topping:
8 oz. Cream Cheese
2 eggs
1 16 oz. Box confectioner’s sugar
1 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray, set aside.
For the Crust:
Beat together the cake mix, egg and stick butter until all ingredients are incorporated. Press mixture into the prepared baking pan.
For the Topping:
Beat together the cream cheese, eggs, confectioner’s sugar and vanilla until smooth. Pour over top of the crust and spread evenly.
Bake for approximately 40 to 45 minutes. Remove from oven and allow to cool completely (as it cools the top becomes a bit crackly like the top of a brownie). Cut into squares and store in an airtight container.
Source: Keith Memorial Cookbook
Ingredients for the Crust:
1 Box Yellow Cake Mix
1 egg
1 stick butter, softened
Ingredients for the Topping:
8 oz. Cream Cheese
2 eggs
1 16 oz. Box confectioner’s sugar
1 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray, set aside.
For the Crust:
Beat together the cake mix, egg and stick butter until all ingredients are incorporated. Press mixture into the prepared baking pan.
For the Topping:
Beat together the cream cheese, eggs, confectioner’s sugar and vanilla until smooth. Pour over top of the crust and spread evenly.
Bake for approximately 40 to 45 minutes. Remove from oven and allow to cool completely (as it cools the top becomes a bit crackly like the top of a brownie). Cut into squares and store in an airtight container.