Old Fashioned Chess Bars
These Old Fashioned Chess Bars are thick, buttery, and dense and they form their own crust while baking in the oven. NO cake mix crust here. These are the real deal and SO easy to make! They are delectable!
I’ve been wanting to post this recipe for Old Fashioned Chess Bars since I last tasted one of those cake mix chess bars at a party. I’m sorry to sound like a chess bar snob, but I simply can’t eat another chess bar with a crust made from a dry cake mix. I’m also not a fan of cake mix cookies either. Sorry! No offense to anyone out there who does like them. I can instantly taste the preservatives in the dry cake mix and it just doesn’t appeal to my taste buds.
I’m also dumbfounded as to why anyone would make a wonderful homemade chess bar filling and then use a crust from a box when it’s just as quick and easy to make these scrumptious chess bars with a homemade crust. Also in this recipe, everything gets mixed together in one bowl. The bars form their own crust while baking in the oven. This recipe is so easy, you don’t even need me to elaborate with step-by-step pictures.
More recipes you might like…
Cocoa Brownies with Coconut Pecan Frosting
Print
Old Fashioned Chess Bars
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 Minutes
- Yield: 16 1x
Description
These Old Fashioned Chess Bars are thick, buttery and dense and they form their own crust while baking in the oven. NO cake mix crust here. These are the real deal and SO easy to make! They are delectable!
Ingredients
2 cups all purpose flour, sifted then measured
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, separated
1 cup pecans, coarsely chopped
Instructions
Preheat oven to 325 degrees.
Grease insides and bottom of a 9″ x 13″ baking pan.
Add the egg whites to the bowl of a stand mixer, using the whisk attachment or use a hand mixer. Whisk on high speed until the egg whites form stiff peaks, about 2 minutes, and set aside.
Sift the flour, measure and re-sift the flour with the salt and baking powder in a medium bowl and set aside.
Cream the butter and sugars together in the bowl of a stand mixer or use a hand mixer. Make sure the mixture is light and creamy and the sugar is no longer grainy. Add the egg yolks one at a time, followed by the vanilla and mix on medium speed for about 1 minute, until all ingredients are well combined. Add the dry ingredients and mix just until the flour is incorporated. With the mixer on low, fold in the nuts, followed by the egg whites.
Spread the batter into the prepared pan and bake for approximately 35-40 minutes until golden brown on top and a toothpick inserted into the center comes out with sticky crumbs. Allow bars to cool completely before cutting.
Store bars in an airtight container.
Instructions never indicate when to add the flour
Hi James, Thanks so much for catching that. I just edited the recipe. The dry ingredients get added after the eggs and vanilla.
Is brown sugar packed?
Hi Kim, Yes, you should pack it in the cup.
I’ve missed understood something do youcook it all one time together?
Hi Kristi, You beat the egg whites and set them aside. Then mix the wet ingredients. Add the dry ingredients to the wet. Lastly, you fold the egg whites into the wet batter.