If you have never made chess squares before, you are in for a treat! This has to be one of my all-time favorite desserts. Also known as gooey butter cake or chess bars, this is a simple recipe that can be made with just 6 ingredients.
I’ve been making these ooey gooey bars for years because they are a family favorite. Buttery cake crust topped with a soft, ooey-gooey cream cheese center, whats not to love! Every bite of these chess squares has the perfect sweet, melt-in-your-mouth, deliciousness.
The top of these bars have a lightly golden, crackly top with a soft and creamy center. This is a dessert recipe that you will want to keep. It’s always a crowd pleaser!
Why You’ll Love This Recipe
- Everyone loves this dessert! Butter cake crust topped with a custard-like filling, this is the perfect thing to bring to holidays, potlucks, parties, and more.
- So easy to make. This chess squares recipe is really simple to prepare.
- Customizable. You can switch up the cake mix flavor to customize this dessert bars.
Ingredients
- Boxed cake mix
- Butter
- Cream cheese
- Eggs
- Vanilla extract
- Powdered sugar
Make Chess Squares
Step one: Begin by making the crust. Mix together melted butter, cake mix, and one egg to form a dough. Spread the mixture out to form a crust in a 9 x 13 baking pan.
Step two: Next, make the gooey, delicious topping by creaming together cream cheese, powdered sugar, vanilla, and the remaining eggs. Pour the mixture on top of the crust and spread it out into an even layer.
Step three: Bake for about 35 minutes. Make sure to let them cool for at least an hour after baking.
The chess squares will look like the center has sunken in and that is normal. You want to be careful not to over bake them or the crust will become too tough.
Once the chess squares have cooled, you can dust the top with powdered sugar if you like and then cut them into squares.
If you want more dessert bar recipes be sure to try these old fashioned congo bars, strawberry cake bars, and oatmeal fudge bars.
Recipe Tips
- Soften the cream cheese. This is an important step not to skip. It helps to make the chess squares creamy and not lumpy.
- Use an electric mixer. I like using an electric mixer to combine the cream cheese mixture. This helps it get nice and creamy.
- Grease or line the baking pan. I like to line my baking pan with parchment paper and spray it with non-stick cooking spray. You can also grease the pan with butter.
- Use a spatula or grease your hand to form the crust. This will help you form the crust in the pan.
- Cool before cutting. It’s important to let the chess squares completely cool before cutting them.
Storage
Store: Keep any leftover chess bars in an airtight container in the refrigerator. They will last up to 1 week.
Freeze: Wrap the squares in plastic wrap and then place them in a freezer safe bag. They can be frozen for 2-3 months.
Frequently Asked Questions
You will know it’s done baking with the edges start to turn slightly golden brown. They center still might look a little soft and jiggly but that is ok. They will firm up as the cool.
These bars can be left out at room temperature for 1-2 days but they become very soft since they are made with cream cheese. I recommend refrigerating because they last longer.
Yes, it’s easy to change up the cake mix for different flavors. I like using lemon cake mix, strawberry cake mix, and even red velvet cake mix.
Chess Squares
Ingredients
- 1 box golden butter cake mix or yellow cake mix
- 4 eggs
- 1 (8 ounce) cream cheese softened
- ½ cup unsalted butter, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degree F. Spray a 9 x 13 baking pan with non-stick cooking spray or grease with butter.
- Mix together the cake mix, melted butter, and 1 egg. Press the cake batter mixture into the prepared pan.
- Using a mixer, mix together the softened cream cheese, 3 eggs, vanilla, and powdered sugar. Spread the mixture over the cake batter.
- Bake for 35-40 minutes.
Notes
- Soften the cream cheese. This is an important step not to skip. It helps to make the chess squares creamy and not lumpy.
- Use an electric mixer. I like using an electric mixer to combine the cream cheese mixture. This helps it get nice and creamy.
- Grease or line the baking pan. I like to line my baking pan with parchment paper and spray it with non-stick cooking spray. You can also grease the pan with butter.
- Use a spatula or grease your hand to form the crust. This will help you form the crust in the pan.
- Cool before cutting. It’s important to let the chess squares completely cool before cutting them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
