Recipe For Chess Squares

[Tea Rochlitz]

Ididn't test a vegan option of chess squares but it doesn't seem like it could work well. The stars of the show here are the butter, eggs and cream cheese. If you are looking for a vegan dessert, I would recommend my five layer dream bars.

If you end up making these chess squares, please tag me on Instagram @the_surfers_kitchen. I love to see what you are working on in your kitchens. And, if you test a vegan version, let me know how it goes!

Chess squares are such a delight, and everyone loves them. You can make them for parties year-round. Be sure to print out the recipe card below with measurements and instructions. And let me know in the comments below what you love to add to the top.

Creating the perfect Chess Squares doesn't just rely on following the recipe - a few tips and tricks can make all the difference. Here are some helpful tips to ensure that your Chess Squares turn out perfectly every time:

3. Let the squares cool completely: Let the chess squares cool completely before cutting. They will set up better and have cleaner cuts. This is the hard part because I want to eat them so badly when they come out of the oven. The struggle is real.

I love your Chess Squares this is a delicious dessert and always a hit at any party! Hope you are having a really good week and thanks so much for sharing with us at Full Plate Thursday!

Miz Helen

This may turn out ok, but it is sooooo much better if you add vanilla and a pinch of salt to the filling. Both really level out all of that confectioners sugar, which you need to create the crackly top.

This chess bars recipe is one of the easiest and best desserts out there! Sometimes referred to as chess squares or gooey butter cake, these bars use cream cheese and yellow cake mix for a delicious dessert that's requested year-round!

We've been eating these for years, ever since I was little, and this is a tried and true family recipe. Whenever I mention to my mom how much I love them, she'd say that they were so easy, she should make them more often.

An easy way to mix it up is to use something other than yellow cake mix in the base. You can try strawberry, lemon, whatever you want. I can't guarantee they will come out perfectly since I've never tested it out, but it SEEMS like it should work!

Has anyone ever used the strawberry cream cheese instead of just plain cream..I have been thinking about trying it but didn't know if it would hurt the recipe in any way..I think I'm gonna just try it..I will let u l on how it turns out..

If you were making a double batch, I'd strongly recommend two pans. I wouldn't try doing it in one pan, as it wouldn't set properly. You could use margarine instead of butter, yes. I think that's what my grandma used to use!

When I did finally get the chance to taste it two weeks ago, I immediately flashed back to my college days when my girlfriends and I would flounce around in the kitchen, throwing dinner parties for our boyfriends, and making sinfully sweet treats for church Bible studies. Crack Pie reminded me of one of my old standbys, Chess Squares, an unbelievably indulgent southern dessert staple and one of the first desserts I remember making on my own.

You can do variations on this basic recipe. You can use a chocolate cake mix with some mini chocolate chips in the cream cheese mixture, or one of my favorites is a lemon cake mix and just a teaspoon of lemon extract in the cream cheese mixture to make Lemon Chess Squares.

I made this today and had some fresh blueberries, so I placed (about 1.5 C) on top of the cake layer and poured the cream cheese mixture over the top. I also added finely chopped walnuts to the cake layer. It turned out really good!

This is a recipe that was created in StL on a fluke from what I understand! It is delicious, rich and very sweet. I have a huge sweet tooth and can only eat this in small doses! We have changed up the cake mix flavor with chocolate, lemon, strawberry. I bet butter pecan would be amazing in it!

300 is the best. They are to dry if you bake at 350.. try leaving them cook for 5 to 10 minutes more. Trust me after they sit for a bit, they are not running, gooey alittle but good. I make them the night before and oh my goodness more flavor next day and easy to cut into squares.

My husband has been wanting me to try adding walnuts to this recipe after someone at his work had them in the middle of the gooey bar. Should I just add a layer of walnuts in the middle, or add it to the dough? Any advice would be appreciated :-)

One of my coworkers always made this for my birthday. She would always put chopped pea cans in the crust to cut some of the sweetness. Such a delicious treat. Also you squash casserole was out of this world. Thanks for sharing your recipes.

I have made this receipe twice and without a doubt it is the most popular dessert around our house. And if you just happen to extend the crust a bit higher in the baking pan, then the crust can be broken off and makes a wonderful addition to a cup of steamy fresh coffee. Thanks for receipe what ever we call it.

I made this recipe for the first time last night, and it was a big hit. My only problem was that the cream that goes on top foamed up and made a thick sugary layer on top. Once cooled, the foam went away. It was gooey and not as firm as the picture. Although, it was still very delicious! Any help/idea why the cream as firm and thin?

I came across this recipe the other day and made them last night. This recipe is soooo good! Its is good on its own but we also tried it with some lemon curd spread on top and that was delicious too! I love easy but delicious recipes like this!

I make this recipe with a chocolate cake mix, too. After you pat the dough into the pan, add a package of chocolate chips (6 -12 oz. package, depending on how chocolate-y you want it) and my recipe calls for 1 cup of chopped pecans though I usually omit since so many folks are allergic to nuts. Pour the topping on and bake. I made this once for dessert at Christmas and it is now an expectation!

This recipe is not even Paula Deens. It is gooey butter cake and this is the homemade version that is not the original recipe. Also Paula Deen on the show said she got this recipe from a viewer of the show. The best Gooey Butter cake was made at bakeries in St. Louis.

I make them with any flavor cake mix, though, not just yellow. Make them with chocolate mix and use peanut butter chips, or macadamia chips. These are good with a butter pecan mix and the pecans thrown in.

My great aunt Peggy added 1/2 cup of chopped pecans to the crust recipe. They are so easy to make now and freeze for Christmas cookie trays. I, like another commenter, use different cake mixes to create different gooey yumminess.

Although she has published many great recipes, Paula Deen did not invent this. Your recipe is in fact identical to a recipe my mother started making about 47 years ago! The Gooey Butter Cake originated in St. Louis in the 1930s. According to legend, a thrifty German baker at the Grau Bakery (now closed) added the wrong proportions of ingredients into his cake batter. It turned into a gooey, delicious mess that is now a St. Louis tradition. I was lucky enough to live a few blocks from that bakery, so for special breakfast/brunch occasions I would pick one up. The Grau Bakery cake is, in my opinion, not as tasty as the version your family and mine make!!! Thanks so much for continuing to share your wonderful recipes.

My family has been making these for over 20 years under the name of Sugar Cream Cake :) A little trick I started doing about 15 years ago, use a drinking straw to poke holes in the crust before pouring the topping over. That gooey topping gets down into the crust and takes it to a whole nother level.

Fabulously easy recipe however I am making them now & when I took them out and let them cool they were a bit pudding like in the middle. I am putting them back in 10 mins. later still seem gooey is that right? Thanks for the recipe!

I had a little bloggy discussion with Jessie from CakeSpy back in 2009 about the recipe too. Here in OK we call them Neiman Marcus Bars and store them in the fridge. They are my all-time favorite dessert!

OH MY GOODNESS! This cake is absolutely amazing. My grandmother used to make a wonderful dessert called Chess Pie. It has been several years since I have had it. I have tried to make it several times but it never turns out as good as hers. This cake is a combo of my two loves chess pie and yellow cake. I have to say that it is actually better that my grandmothers famous pie. Thank you so much for posting this amazing recipe and bringing back fond memories growing up.

This is the original Ooey Gooey Butter Cake that was Originated in St. Louis, MO. exact same recipe to what you have posted. But you can Google the origin of it and take a look. My Parents use to have this when they were kids and as We grew up this was a rare treat when they would drive down town in Sprinfield IL. to BZ Bakery and bring home this Ooey Gooey Butter Cake that would set your head spinning it was so Delicious.

Being an inexperienced baker, I did put four cups of sugar and almost died from the sweetness! Well, okay, I just got a stomachache. Luckily I had enough for two sets and made the second batch with just two cups. Muuuuuch better. Thanks for posting this!

I grew up with my stepmom making this but no one had the recipe when she passed in 1991. I have been looking for recipe ever since. Thank you for posting. I would not have looked a a googy cake, sorry Paula Deen. I am making it tomorrow!

This recipe is wonderful! I make this with box German chocolate cake mix, and add 1/2 cup if cocoanut to the recipe. I like it even better than the yellow cake. Here in Texas they call them neiman Marcus bars.

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