Chess Squares Recipes

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.

Steps:

• Combine cake mix, butter, and egg and pat in 9" x 13" pan.
• Mix sugar, eggs, and cream cheese and pour on the crust mixture.
• Bake at 350 degrees for 35 - 40 minutes or until browned.

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.

Steps:

• Preheat oven to 350*.
• For the crust: Mix together first 5 ingredients with a fork.
• Press into the bottom of a 9 X 13 inch dish.
• For the filling: Mix together eggs and cream cheese until smooth.
• Add in confectioners sugar.
• Spread over crust mixture.
• Bake for 30 minutes.
• Leave a little wet in the center and be careful not to over bake this.
• Let cool and cut into squares.
• For best results, store in the refrigerator.

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.

Steps:

• Heat oven to 350 degrees F.
• Coat a 13 x 9 pan with cooking spray.
• Combine cake mix, egg, butter, and water by hand.
• Now, pat the batter mixture into the bottom of the prepared pan.
• In a mixing bowl, beat the cream cheese, powdered sugar, and egg whites until smooth.
• Add the vanilla extract. Pour mixture over batter.
• Bake 45 minutes or until top is golden, cool and cut into squares.

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.

Steps:

• Preheat oven to 300 degrees.
• Spray a 9x13" pan with cooking spray.
• In a medium-sized bowl, mix together the chocolate cake mix, melted butter, and one egg until it forms a soft dough. Press this mixture into the bottom of the 9x13" pan.
• In another bowl, mix together the cream cheese, powdered sugar, cocoa, and remaining two eggs until smooth. Pour over top the cake mixture.
• Bake for 40-50 minutes, until the tops and edges start to crack and turn a more golden brown.