Chess Squares
A decadent Southern dessert with a buttery crust and creamy filling, cherished for generations.
Ingredients
Crust Ingredients
- 1 box yellow cake mix (15.25 ounces) You can use butter golden or French vanilla for variations.
- 1/2 cup melted butter Melted for mixing into the crust.
- 1 large egg Used to bind the crust.
Filling Ingredients
- 8 ounces cream cheese, softened Soften before mixing for best results.
- 4 cups powdered sugar Sifted to ensure no clumps.
- 2 large eggs Added one at a time during mixing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan with butter or nonstick cooking spray.
- In a large mixing bowl, combine the yellow cake mix, melted butter, and one egg until a soft, spreadable dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- For added flavor, consider mixing in 3/4 cup of finely chopped pecans into the crust.
Filling Preparation
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar slowly, mixing until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese filling over the crust and spread evenly.
Baking
- Bake the chess squares for 35-40 minutes, until the filling is set but still slightly jiggles in the center.
- Let them cool completely before cutting into 24 squares.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month.