Kentucky Chess Bars Recipes

CHESS CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
• In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
• In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
• Bake for 1 hour. Cool.

SOUTHERN CHESS SQUARES

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.

KENTUCKY CHESS BARS

Steps:

• 1. 1 Yellow Cake Mix 1 Egg 1 Stick of Butter
• 2. Mix 1 egg into cake mix. Melt butter, add to egg / cake mixture. Stir until becomes a ball. Pat into greased 12x15 flat pan.
• 3. Take 8 oz. Cream Cheese and beat with mixer until smooth. Add 2 eggs and 1 box of confectioner sugar. Mix until smooth.
• 4. Pour on top of cake mixture and bake 30-35 minutes or until light golden brown in color. Bake at 350 degrees.
• 5. Cool completely before cutting.

CHESS SQUARES

Steps:

• Preheat oven to 300 and spray a 9×13 dish with cooking spray.
• Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
• Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust.
• Bake at 300 for 40-50 minutes until top is golden brown.

EASY CHESS SQUARES

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.

DERBY PIE SHORTBREAD BARS

Steps:

• Line a 13 x 9-inch pan (preferably metal) with foil. If necessary for full coverage, use one long piece for the 13-inch length and another shorter one for the 9-inch width of the pan, placing them in a cross pattern. Let the long piece of foil hang over the short sides of the pan by about 2 inches for easy removal of the bars once they have cooled. Lightly grease the pan (especially the sides) with either nonstick cooking oil spray or melted butter.
• Melt the butter and let it cool slightly to just warm. Mix the butter, sugar, and salt in a medium-size bowl until combined.
• Whisk the flour and cornstarch together. Then, add them to the mixture and stir until combined.
• Press the shortbread base dough into the prepared pan evenly all around, prick it with a fork, and refrigerate it for at least 20 minutes.
• While the dough is chilling, preheat the oven to 350 degrees F. Bake the crust on the middle rack for about 20 minutes, just until the edges begin to brown.
• About 15 minutes into the baking time for the dough, mix the butter, brown sugar, honey and heavy cream in a medium-size saucepan or pot. Stir occasionally and let it simmer for about 1-2 minutes. Stir in the chopped walnuts and take the filling off the heat.
• As soon as the base is finished baking, take it out of the oven, sprinkle the chopped chocolate over it.
• Gently smooth out the chocolate with a knife or heat-resistant spatula. If the chocolate does not completely melt right away, put the base with the chocolate pieces back in the oven for just a minute, then remove it and continue smoothing out the chocolate until it is an even layer.
• Dot teaspoonfuls of the still-warm walnut filling over the chocolate, gently spread it out evenly, and bake the bars for about 20 minutes, just until the center is set. If desired, grind walnuts over the top either before or after baking - or both if you're a fan of the look and taste of the "walnut snow."
• Let the uncut pan of base, chocolate, and walnut filling completely cool in the pan before removing it from the pan by flipping the pan over onto one cutting board, then putting another cutting board on top and flipping it right side up. and cutting them. You can either pull off the foil before putting the second cutting board on top or leave it on and gently lift the bars off the foil with a thin spatula after you cut them.

IRRESISTIBLE "MUD BARS" BY FREDA

Steps:

• 1. Please, READ ENTIRE recipe before Starting. Heat Oven to 350. Grease and Flour 9" Square pan Set out & measure all Ingredients before starting your recipe.
• 2. In 2 qt saucepan, Melt butter 1/3 c. with *2 1/2 oz choc. over low heat, only til melted, stir frequently. set aside. set aside to cool. (use only 1/2 the Chocolate bar) NOTE:use 1/2 in the Frosting 1/2 in the bar batter. (See Notes in ingredients if You have no Baking Choc Bars)
• 3. In a Medium bowl; Add Bisquick, Sugar,Vanilla, Eggs with the Chocolate. Blend By Hand, or with electric mixer on low only about 30 seconds, Just til Blended. Yhen Beat on Med. for 1 more minute. . . no more. "DO NOT OVER BEAT". (If you overbeat, Your bars will not Rise as high.)
• 4. Spread batter in Greased and Floured pan. (Batter is on the thick side)
• 5. Bake: 20-25 minutes or til toothpick incerted in the center comes out clean. Remove from oven.
• 6. IMMEDIATELY: Sprinkle with Marshmallows. Cover this and let stand till marshmallows are softened. @ Slightly Melted stage, Cool completely, (just about 1 hr.)
• 7. Frosting: In a 2 qt. saucepan, Melt the remaining 2 1/2 oz of Chocolate with 1 TBS butter, cool to warm stage. Stir in Sourcream, & Pdr sugar, beat till smooth. SPREAD: over the Marshmallows evenly, Place in Refer to chill, (ONLY for easier Cutting.) Cut into bars. Cut Usually 6X6 = makes 36 *BITE SIZE* Bars