CHESS SQUARES
These easy Chess Squares are a simple and comforting Southern dessert! Flaky and buttery, this sweet treat goes perfectly with tea or coffee.
Provided by Kevin and Amanda
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 and spray a 9×13 dish with cooking spray.
- Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
- Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust.
- Bake at 300 for 40-50 minutes until top is golden brown.
Nutrition Facts : Calories 464 calories, Sugar 70.6 g, Sodium 363.2 mg, Fat 15.9 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 75.8 g, Fiber 0 g, Protein 6.2 g, Cholesterol 102.3 mg
SOUTHERN CHESS SQUARES
This recipe is similar to many others I've seen, but in my opinion, these are the BEST! They are also great for bake sales when individually wrapped.
Provided by prissycat
Categories Desserts Cakes Cake Mix Cake Recipes Cheesecake
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside.
- In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended.
- Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 37.9 g, Cholesterol 64.5 mg, Fat 20.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9.8 g, Sodium 260.2 mg, Sugar 29.2 g
EASY CHESS SQUARES
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Grease and flour a 9 x 13-inch baking pan.
- In a small bowl, lightly beat 1 of the eggs.
- In a mixing bowl with an electric mixer, combine the cake mix, butter, and the beaten egg. Beat on low speed until the butter is blended into the dry cake mix and the egg mixture and the crumbs begin to clump together. Stop mixing and pat the crumbs firmly into the bottom of the prepared baking pan.
- In a mixing bowl with an electric mixer, beat the softened cream cheese until smooth. Add the confectioners' sugar and beat until the mixture is light and well blended. Beat in the remaining 3 eggs. Continue beating until very smooth. Beat in the vanilla, if using.
- Pour the cream cheese batter over the first layer and spread to cover evenly.
- Bake the chess squares for 35 to 40 minutes, or until set and lightly browned.
- Cool on a rack and then cover the pan with foil or plastic wrap. Transfer the pan to the refrigerator to chill thoroughly before cutting. They are a little gooier if you cut them while they are still warm.
- This recipe makes about 24 (2-inch) bars. Store the bars in the refrigerator until ready to serve.
Nutrition Facts : Calories 464 kcal, Carbohydrate 74 g, Cholesterol 101 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 454 mg, Sugar 56 g, Fat 17 g, ServingSize 24 bars (12 servings), UnsaturatedFat 0 g
CHESS PIE SQUARES
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)
Provided by Margaux Laskey
Categories cookies and bars, dessert
Time 1h15m
Yield 24 squares
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.
- Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.
- Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 77 milligrams, Sugar 15 grams, TransFat 0 grams
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
- Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
- Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
- Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
CHESS SQUARES
Classic Southern chess squares - a pecan filled yellow cake bottom that has a delicious cream cheese topping and slices into perfect squares!
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 350 °F. Spray or grease a 9x13" pan. Melt butter in the microwave and then combine with the cake mix and egg. Add chopped pecans. Pour into prepared 9x13" pan and set aside.
- In a large bowl, beat the cream cheese and the confectioners' sugar until well combined. Add in eggs one at a time and beat until combined.
- Pour cream cheese mixture over crust. Bake for 45 minutes or until a toothpick or cake tester comes out clean. Cool, then slice and serve.
Nutrition Facts : Calories 362 kcal, Carbohydrate 45 g, Protein 3 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 70 mg, Sodium 374 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHESS SQUARES
This recipe is really good and sweet. They are so delicious that they might go fast. Very good to serve these with company or just the family. Kids will like them.
Provided by Kelly1966 S
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Take the first 3 ingredients and combine them.
- combine and press in bottom of 9"x12" pan.
- then combine the last 3 ingredients.
- pour over cake mix.
- bake at 350 degrees for 35 minutes.
- let cool and cut into squares.
CHESS SQUARES
Make and share this Chess Squares recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 1h25m
Yield 15-18 cookie bars
Number Of Ingredients 6
Steps:
- Combine cake mix, 1 egg, butter and 1 teaspoon vanilla and mix well.
- Spread in a greased and floured 9 X 13 pan.
- Batter will be very thick.
- Combine remaining 3 eggs, 1 teaspoon vanilla, cream cheese and powdered sugar and beat well with mixer.
- Spread over cake mix mixture.
- Bake at 300 degrees for 1 hour.
- Refrigerate squares.
Nutrition Facts : Calories 396.8, Fat 16.8, SaturatedFat 8.2, Cholesterol 90, Sodium 336.9, Carbohydrate 58, Fiber 0.4, Sugar 45, Protein 4.4
TASTY CHESS SQUARES
Unless I'm arranging these on a platter to take somewhere, I will wrap the individual squares in plastic wrap or waxed paper. They store easily and will not stick together. Plus, they're portable! These are best at room temperature or slightly warm. Store in refrigerator, so they'll last longer, heat in microwave for between 10 and 15 seconds. Delicious served with a scoop of vanilla ice cream!
Provided by Kelly Raile @railek
Categories Cookies
Number Of Ingredients 5
Steps:
- You will need a 9x13" cake pan. Butter pan well and set aside.
- Preheat oven to 300 degrees.
- Mix cake mix, 1 egg, and melted butter and press into 9 x 13 inch well buttered pan.
- In seperate bowl, combine cream cheese, confectioners sugar, and 3 eggs (well beaten).
- Spread icing over mixture in pan.
- Bake for 1 hour.
- Let cool and cut into squares.
CHEESECAKE CHESS SQUARES RECIPE
Super simple cheesecake squares that taste amazing! Only a few simple ingredients to make this dessert!
Provided by Contributor
Categories Dessert
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Spray a 9x13 dish with cooking spray.
- Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
- Then mix the powdered sugar, softened cream cheese and remaining two eggs until smooth.
- Pour on top of crust and bake for 40-50 minutes until top is golden brown.
Nutrition Facts : Calories 345 kcal, Carbohydrate 54 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 57 mg, Sodium 376 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
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