Chess Squares (aka Gooey Butter Bars, Neiman Marcus Bars & More!)
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Easy Southern Chess Squares with a gooey cream cheese topping—perfect dessert bars made from cake mix in under an hour!
If you’ve never had Chess Squares before, you’re in for a real treat. They are more than just a dessert; they’re a slice of Southern heritage. These Southern dessert bars are everything a sweet tooth dreams of — a buttery, crumbly base made from yellow cake mix and eggs, topped with a rich, creamy layer of cream cheese, vanilla, and powdered sugar. When you pull these bars out of the oven, the center remains just a tad gooey — the perfect texture that reminds you of childhood and family gatherings.
Whether you know them as Neiman Marcus Bars, Gooey Butter Cake, Chess Cake, Texas Gold Bars, or Cream Cheese Squares this is one of those old-school recipes that shows up at every family gathering, potluck, or church dinner in the South — and it disappears fast!
Ingredients You’ll Need
Here’s what you’ll need to make a batch of old-fashioned Southern Chess Squares:
- Yellow Cake Mix – The foundation of our Chess Squares! This mix gives the dessert its light, crumbly texture.
- Eggs – Eggs help bind the ingredients and contribute to the custardy texture.
- Butter – Butter adds that rich flavor and helps create a delicious crust.
- Cream Cheese, Softened – The star of the show, this creates the luscious topping.
- Vanilla – A splash of vanilla enhances all the flavors.
- Powdered Sugar – This sweetens and smooths out the cream cheese mixture perfectly.
There are so many amazing desserts that start with a box of cake mix! Our most popular cake, the decadent, moist, delicious Southern coconut cake is always a hit, and our carrot cake mix cookies are perfect for Easter dessert. This classic Sock It to Me cake recipe has been around for years, and our banana split poke cake is guaranteed to put a smile on your face.
Instructions
Here’s how to make these creamy, dreamy dessert bars:
1. Preheat and Prep – Preheat your oven to 350°F. Grease a 13×9-inch baking dish with butter or non-stick spray.
2. Make the Base – In a large bowl, combine 1 box yellow cake mix, 1 egg, and 1/2 cup of melted butter. Mix with an electric mixer until combined — the dough will be thick and crumbly, almost like cookie dough. Press it evenly into the bottom of your prepared pan using your hands or a spatula.
3. Make the Cream Cheese Topping – In another bowl, beat the cream cheese until smooth and creamy. Then add 2 eggs, 1 teaspoon vanilla, and 1/2 cup of melted butter. Beat until fully mixed. Slowly add in the powdered sugar, mixing until everything is smooth and creamy.
4. Assemble – Pour the cream cheese mixture over the cake base. Spread it evenly so it covers all the edges.
5. Bake – Place in the oven and bake for 40 to 50 minutes. Keep a close eye on it near the end — you want the edges to be golden and the center to be set but still a little jiggly. Don’t overbake! The gooey center is the whole point.
6. Cool and Cut – Let it cool completely in the pan before slicing into squares. Trust me, it’s worth the wait.
Expert Tips & Tricks
- Uniform Spreading: Use your hands to evenly press the cake mixture into the pan. This ensures that every bite gets a consistent flavor and texture.
- Room Temperature Ingredients: Let your eggs and butter come to room temperature before mixing. This small step can make a big difference in the overall texture of your Chess Squares.
- Mixing Matters: When making the cream cheese layer, make sure your cream cheese is at room temperature. This makes it easier to blend smoothly and avoids any lumps without overmixing.
- Don’t Overbake: Keep a close eye on the oven as even an extra 5 minutes can change the texture. The center should remain a little gooey for that signature, melt-in-your-mouth quality.
Frequently Asked Questions (FAQs)
Here are some of the most common questions I’ve heard about Chess Squares, along with my best answers based on years of Southern baking wisdom:
Absolutely! Chess Squares are even better when the flavors have had time to meld. You can make them a day in advance, cover them tightly, and store them at room temperature or in the refrigerator. Just be sure to let them come to room temperature before serving if you prefer that slightly gooey texture.
The secret lies in the baking time. It’s best to start checking your Chess Squares around the 40-minute mark. The center should still be a bit soft, as overbaking will lead to a fully set, drier texture. A toothpick inserted in the center should come out with a few moist crumbs.
Yes, you can! After the Chess Squares have completely cooled, cut them into individual pieces and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. When you’re ready to enjoy them, let them thaw in the refrigerator overnight or at room temperature for a few hours.
If you’re looking to experiment, you can try using spice cake mix, chocolate cake mix, or even a lemon cake mix. Each variation offers a unique flavor profile, so feel free to play around until you find your favorite twist on the classic.
Certainly! Many folks add a handful of chopped pecans, walnuts, or even dried cranberries to the cake mixture for extra texture and flavor. Just fold them in gently to avoid overmixing.
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Chess Squares
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs, room temperature
- 1 cup Butter, melted and divided
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 16 ounces Powdered sugar
Instructions
- Preheat oven to 350 °F. Grease a 13×9-inch baking dish.
- In a large bowl, combine the cake mix, 1 egg, and ½ cup of melted butter. Mix well with an electric mixer. This will make a crumbly dough-like mixture.
- Add the cake mixture to the greased 13×9 inch baking pan. Use your hands to cover the bottom of the pan evenly.
- Add the cream cheese to a separate large bowl. Beat with mixer until smooth. Add the remaining 2 eggs, vanilla, and ½ cup of melted butter and beat together.
- Add the powdered sugar and continue mixing until smooth.
- Spoon the cream cheese mixture over the top of the cake batter, making sure to cover it completely.
- Place the baking pan in the oven and bake for 40 to 50 minutes. Do not overbake. The center should be a little gooey.
- Remove from the oven and let cool completely before cutting and serving.
Nutrition
