Chocolate Pumpkin Chess Squares Recipes

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PUMPKIN CHESS BARS



Pumpkin Chess Bars image

Provided by Quinn Caudill

Categories     Dessert

Time 1h

Number Of Ingredients 10

1 box yellow cake mix
1 egg
8 Tbsp. butter, melted
1 (8-oz) package cream cheese, softened
1 (15-oz) can pumpkin puree
3 eggs
1 tsp. Rodelle® vanilla
8 tbsp. unsalted butter, melted
2 1/4 cups powdered sugar, divided
2 tsp. pumpkin pie spice

Steps:

  • Preheat oven to 350F°.
  • In a large bowl, combine the cake mix, egg, and butter and mix well with an electric mixer.
  • Press the mixture into the bottom of a lightly greased 9x13 baking pan.

PUMPKIN-CHOCOLATE-CHIP SQUARES



Pumpkin-Chocolate-Chip Squares image

Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h30m

Yield Makes 24

Number Of Ingredients 10

2 cups all-purpose flour, (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  • Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  • Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

CHOCOLATE CHIP CHEESE BARS



Chocolate Chip Cheese Bars image

"This is my most requested dessert recipe," writes Teri Linquist of Gurnee, Illinois. "Everyone loves these yummy bars with their soft cream cheese filling...and the couldn't be easier."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 4

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg

Steps:

  • Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 220 calories, Fat 12g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

PUMPKIN CHESS SQUARES



Pumpkin Chess Squares image

It doesn't get much simpler than this and the nice thing is these are ingredients that you probably have on hand. If you need a dessert in a hurry or are just craving a rich Fall treat, you've got to try this...

Provided by Diane M.

Categories     Desserts

Time 50m

Number Of Ingredients 11

1 box yellow cake mix
1 large egg
1 stick butter, softened
15 oz can of pumpkin
3 eggs
1 pkg cream cheese, softened
1 stick butter, softened
1 tsp vanilla
3 c of powdered sugar(reserve 1/2 cup for sprinkling on top)
1 tsp cinnamon
1 tsp nutmeg

Steps:

  • 1. Mix first 3 ingredients for crust in a medium bowl. Batter will be thick. Lightly spray 9x13" pan with cooking spray. Press crust into pan until somewhat even.
  • 2. Mix remaining ingredients for filling in a large bowl and pour over crust.
  • 3. Bake at 350 degrees for approx. 40-45 mins. Dessert will begin to crack and brown. It still may appear jiggly, but will set more as it cools.
  • 4. Let cool. Sprinkle with powdered sugar and cut into squares.

CHOCOLATE CHESS SQUARES



Chocolate Chess Squares image

A rich and delicious dessert. Even got a thumbs up from my father-in-law on this recipe. Adapted from a Holly Berkowitz Clegg cookbook.

Provided by Kathy

Categories     Bar Cookie

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 8

1 (18 ounce) box light devils food cake mix
1 egg
1/2 cup butter, melted
1 tablespoon water
8 ounces light cream cheese
1 lb powdered sugar
3 egg whites
1 teaspoon vanilla extract

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.

CHOCOLATE CHESS SQUARES RECIPE



Chocolate Chess Squares Recipe image

Chocolate on bottom, cream-cheesy goodness on top. These bars are a HOME RUN.

Provided by Steph Loaiza

Categories     Dessert

Time 1h

Number Of Ingredients 6

15.25 ounces chocolate cake mix ((I used devil's food))
½ cup butter (melted)
3 eggs
8 ounces cream cheese (softened)
4 cups powdered sugar
1 Tablespoon cocoa

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.

Nutrition Facts : Calories 346 kcal, Carbohydrate 54 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 57 mg, Sodium 376 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving

PUMPKIN GOOEY CHESS SQUARES



Pumpkin Gooey Chess Squares image

Make and share this Pumpkin Gooey Chess Squares recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h30m

Yield 24 large bars

Number Of Ingredients 8

1 cup butter, divided
1 (18 1/4 ounce) package spice cake mix or 1 (18 1/4 ounce) package yellow cake mix
4 large eggs
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can solid pack pumpkin
2 teaspoons vanilla
1 (16 ounce) box powdered sugar
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
  • Melt ½ cup butter in a saucepan over low heat.
  • In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
  • Pat the dough evenly into prepared pan; set aside.
  • Melt the remaining stick of butter in a small saucepan over low heat.
  • In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
  • Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
  • Add in the powdered sugar and pumpkin pie spice; blend until smooth.
  • Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
  • Transfer to a wire rack and cool completely.
  • Cut into bars/squares; cover and store in refrigerator.

Nutrition Facts : Calories 286.9, Fat 14.8, SaturatedFat 8, Cholesterol 66, Sodium 236.2, Carbohydrate 36.5, Fiber 0.5, Sugar 28.9, Protein 3

CHOCOLATE PUMPKIN CHESS SQUARES



Chocolate Pumpkin Chess Squares image

Provided by Steph

Number Of Ingredients 6

1 box chocolate cake mix
1/2 cup butter, melted
2 eggs
1 (8 ounce) cream cheese, softened
4 cups powdered sugar
1/2 cup canned pumpkin

Steps:

  • Preheat oven to 300 degrees.
  • Combine cake mix, butter and one egg to form a soft dough.
  • Spread it into the bottom of a greased 9x13-inch baking pan.
  • Then mix the powdered sugar, cream cheese, pumpkin and one egg until smooth.
  • Pour over top of the crust.
  • Bake for 40-50 minutes until the edges start to turn a golden brown.
  • Take them out and you can serve them warm, or let them cool off and serve them cold.

PUMPKIN CHEESECAKE SQUARES



Pumpkin Cheesecake Squares image

Cinnamon chips and sugar cookie dough add a interesting (and easy) twist to a dessert that's great any time of year. I serve these with a dollop of Cool Whip.

Provided by TOMGIRL

Categories     Fruits and Vegetables     Vegetables     Squash

Time 6h

Yield 12

Number Of Ingredients 8

⅔ (18 ounce) package refrigerated sugar cookie dough
1 (10 ounce) package cinnamon chips
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup canned solid-pack pumpkin
3 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
  • Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
  • Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 46.1 g, Cholesterol 112.1 mg, Fat 34.5 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 18.7 g, Sodium 382.8 mg, Sugar 34.5 g

EASY CHESS SQUARES



Easy Chess Squares image

These simple chess squares are made with the convenience of a box of cake mix, cream cheese, and eggs. They're so easy and taste great.

Provided by Diana Rattray

Categories     Dessert     Cakes

Time 2h50m

Number Of Ingredients 6

4 large eggs, divided
1 (15- to 18-ounce) package butter cake mix
1/2 cup butter, softened
8 ounces cream cheese, softened
1 pound confectioners' sugar, plus more for dusting, optional
Optional: 1/2 teaspoon vanilla extract

Steps:

  • Gather the ingredients. Preheat the oven to 350 F.
  • Grease and flour a 9 x 13-inch baking pan.
  • In a small bowl, lightly beat 1 of the eggs.
  • In a mixing bowl with an electric mixer, combine the cake mix, butter, and the beaten egg. Beat on low speed until the butter is blended into the dry cake mix and the egg mixture and the crumbs begin to clump together. Stop mixing and pat the crumbs firmly into the bottom of the prepared baking pan.
  • In a mixing bowl with an electric mixer, beat the softened cream cheese until smooth. Add the confectioners' sugar and beat until the mixture is light and well blended. Beat in the remaining 3 eggs. Continue beating until very smooth. Beat in the vanilla, if using.
  • Pour the cream cheese batter over the first layer and spread to cover evenly.
  • Bake the chess squares for 35 to 40 minutes, or until set and lightly browned.
  • Cool on a rack and then cover the pan with foil or plastic wrap. Transfer the pan to the refrigerator to chill thoroughly before cutting. They are a little gooier if you cut them while they are still warm.
  • This recipe makes about 24 (2-inch) bars. Store the bars in the refrigerator until ready to serve.

Nutrition Facts : Calories 464 kcal, Carbohydrate 74 g, Cholesterol 101 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 454 mg, Sugar 56 g, Fat 17 g, ServingSize 24 bars (12 servings), UnsaturatedFat 0 g

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