Go Back
–+ servings
Square close up side shot of a stack of chess squares.
Print Pin
5 from 1 vote

Chess Squares

These easy 5-ingredient chess squares are a classic Southern dessert!
Course Dessert
Cuisine American, Southern
Keyword chess bars, chess squares, chess squares recipe, chess squares with cake mix, gooey butter cake
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 16 squares
Calories 343kcal
Author Blair Lonergan

Ingredients

  • 1 (15.25 ounce) box yellow cake mix
  • 3 large eggs, divided
  • 1 stick (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.
    A 9 x 13 baking pan sprayed with nonstick cooking spray.
  • In a large bowl, stir together the dry cake mix, 1 egg, and melted butter until a soft dough comes together.
    Stirring together crust for chess bars.
  • Press the mixture in an even layer in the prepared pan.
    Chess squares crust before baking.
  • 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.
    Filling for chess squares in a white mixing bowl with an electric hand mixer.
  • 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.
    Process shot showing how to make chess squares with cake mix.
  • Cool in the pan, and then dust with additional powdered sugar before slicing and serving.
    Overhead shot of a pan of chess bars dusted with powdered sugar before slicing.
  • Top with berries or whipped cream, if desired.
    Horizontal close up shot of chess squares on a blue and white plate with berries and whipped cream.

Notes

    • 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.
    • 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.
    • 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.

Nutrition

Serving: 1/16 of the cake | Calories: 343kcal | Carbohydrates: 56g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 339mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 418IU | Calcium: 89mg | Iron: 1mg