Chess Cake Bars Food

RED VELVET OOEY GOOEY BARS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
• Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
• Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
• For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
• Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).

EASY CHESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan.
• In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
• In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.
• Bake for 35 minutes or until golden brown.

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.

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.

CHESS CAKE

Steps:

• Melt margarine.
• Mix 1 egg and cake mix with margarine.
• Pat into 9x13-inch pan.
• Mix remaining eggs, cream cheese, vanilla, and sugar until smoothe.
• Pour over mix in pan.
• Bake at 350°F for 30 minutes until center is done.
• Remove from oven and sprinkle with powdered sugar.
• Cut in squares and refrigerate until ready to serve.

CHESS BARS

Steps:

• Preheat oven to 350 degrees F.
• Take the cake mix, 1 egg, and softened stick of butter and mix together.
• Pat down into a 9x13 pan.
• Mix together remaining eggs, cream cheese, powdered sugar, and vanilla and pour over cake.
• Bake at 350 for 10 minutes.
• Reduce heat to 325 and bake for 45-50 minutes.
• This cake will sink in the middle after it cools.
• Let cool completely before cutting. Cut into squares and place any remaining bars in the refrigerator in an airtight container (between layers of wax or parchment paper).

CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
• Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
• To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
• Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

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.

OOEY GOOEY CHESS BARS

Steps:

• Set your oven to 350.
• Grease a 13 x 9 pan.
• With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan.
• Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and ½ cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.

CHESS SQUARES

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.

CHOCOLATE CHESS CAKE (OOEY-GOOEY BARS)

Steps:

• Bottom: Melt margarine in 9X13"pan.
• Beat egg into margarine, then sprinkle in cake mix.
• Mix well with fork and press down in pan until evenly spread.
• Topping: Beat the frosting ingredients well and pour onto cake mixture.
• Bake at 350º for 40-45 minutes.

STRAWBERRY CHEESECAKE BARS

Steps:

• TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
• FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
• Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
• FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
• FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
• Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
• Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

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.

CHESS CAKE BARS

Steps:

• Combine cake mix, 1 egg, and butter; blend well.
• Line bottom of greased 9x13 glass pan with dough.
• Combine confectioners sugar, 2 eggs, cream cheese; blend well, pour over dough.
• Sprinkle with pecans.
• Bake at 350 for 35-45 minutes.
• Cool.
• Cut in bars.

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.