Old Fashioned Chess Bars
Published: May 12, 2018 · Modified January 14, 2024 by: Cindy Gibbs
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!

Chances are…you probably already have all the ingredients to make these delicious rich and dense Chess Bars. They are easier than making a Chess Pie, but every bit as delicious! They are super addicting!
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 so puzzled as to why anyone would make a wonderful homemade chess bar filling and then make a crust from a dry cake mix, when it’s just as quick and easy to make these scrumptious chess bars that form their own homemade buttery crust.
If you’re a fan of Southern Chess Pie, you’re going to equally love these old fashioned Chess Bars. Also, I might mention that true southerners make everything from scratch, and there’s a reason for it. Baked goods taste one hundred times better when made from scratch with all pure ingredients and no preservatives.
How to make Chess Bars
- 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 the flour using the spoon and level method, and whisk together 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,


Pro tips for this recipe
- This is a stiff batter. It’s hard to simply fold in the egg whites with a spatula. Therefore, I turn the mixer on low and gently mix them in, just until they’re almost incorporated. See the picture above.
- When mixing in the sugars, make sure to mix long enough. The sugars should be completely dissolved, and the mixture should be creamy.
- Don’t over bake the bars. When they’re done, they will be golden brown on top and a toothpick inserted should have moist crumbs on it. The bars will continue to bake for a minute in the hot pan once removed from the oven.
- If you’re picky and want a perfectly smooth surface (I’m not), a minute or so after placing the pan in the oven, use a toothpick and pop the air bubbles forming on top. These bars naturally form a crusty layer on top.

Frequently asked questions
Can I freeze Chess Bars?
Yes. They freeze beautifully. These bars are very rich. Therefore, I like to wrap each one individually in plastic wrap, then place them in a large freezer bag. That way, I can remove just a couple at a time from the freezer, when I need a sugar fix. They thaw very quickly. To thaw in the microwave, wrap one in a paper towel and defrost for no more than 15 seconds.
How do I store Chess Bars?
Store bars in an airtight container for up to 5 days. They will stay moist and chewy as long as air doesn’t get to them.
What’s the best way to cut them?
Allow them to completely cool. Then use a sharp thin knife and cut through them slowly and towards yourself. They have a crispy layer on top, so will crack in some places regardless of what you do. Still delicious!

More bar recipes you might like…
Cocoa Brownies with Coconut Pecan Frosting
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Old Fashioned Chess Bars
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 Minutes
- Yield: 16 1x
- Category: Bars/Cookies
- Method: Bake
- Cuisine: American
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 the flour by using the spoon and level method, and whisk together 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.
Nutrition
- Serving Size:
- Calories: 5893
- Sugar: 594.1 g
- Sodium: 1018.7 mg
- Fat: 284.1 g
- Saturated Fat: 128 g
- Trans Fat: 0.1 g
- Carbohydrates: 805 g
- Fiber: 17.4 g
- Protein: 63.4 g
- Cholesterol: 1232.1 mg
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.
I haven’t made these yet, but I gave it 5 stars because this is the recipe I have been looking for! I love cream cheese, but those kind of bars are not the chess squares of my youth. This is the recipe! Simple and delicious with REAL ingredients. I don’t like cake mix, or brownie mix, margarine, or cool whip and almost everyone thinks I’m nuts.
Hi Joan, I love your comments, because I’m right with you on those things. I hate anything made from a cake mix. You can taste all of the preservatives in them. They don’t even compare with these old fashioned homemade ones. I’m glad you found this recipe too. 🙂
Joan, like you, I too have been searching for this same recipe since I had them at my junior high school in 1959. I “fell in love with them , but could never quite duplicate a recipe for them. You CAN make them less sweet if you like.Nice to know someone else had been searching for a forgotten bar as myself. The cafeteria only gave you one for dessert, so I never had another to be able to construct. A recipe. I love to “Bake!”
This is the best recipe. Just made it and my husband loves it. He wants me to make it often. Thank you for sharing. yummy!!!
Hi Monica, I’m glad they were a hit! 🙂
Can you leave out the pecans?
Hi Julie, Yes, you certainly can.
I have a question about these. I just made them and cooked them for about 50 min but they are still not set in the middle. I let them cool to see if that was the issue and still runny. I will say it still tastes amazing!! I just popped them back in the oven to see if I can get them to set more. I just know you said make sure not to over bake. Any ideas? I have read the recipe over and over and followed it exactly.
Hi Shay, It does sound like you underbaked them a bit. All ovens are different. Your oven might take longer. Just make sure when you do a toothpick test, there’s no wet dough on it. It should be slightly moist crumbs. I hope they come out better next time for you!
Turned out awesome!! Thank you do much for this recipe!!
Hi Marianna, You’re so welcome! 🙂
Like previous comments, I am thrilled to find this recipe. Making them for this weekend and couldn’t find my recipe from living in Nashville. I’m pretty sure I melted two sticks of butter and then added a box of brown sugar in a large saucepan before adding other ingredients. The egg whites are an added step as I just added whole eggs and they are so good. I need to make three batches so I will try yours first. Thank you thank you thank you for sharing.!
Hi Linda, You’re so welcome! I hope you like them as much as I do!!
Can’t wait to make these! Like you, I can taste the preservatives in cake and brownie mix! Thank you for offering a homemade recipe!
Hi Melissa, You’re very welcome! I think you will love them! 🙂
Thank you for your thoughtful and delightful recipes. It would really help non USA readers to have the recipe in grams as well as the typical US measurements (we do not have sticks of butter for example). I personally like to measure and bake using weights. I hope this might be possible for you but understand if that’s not the case. I still admire your work.
MaryAnne
Hi there, just noticed this message while scrolling the comments. There seems to be a button you can use at the top of the recipe for metric conversion! Hope that helps.
I don’t know if teaspoons is the same over there, but it looks as though most of the recipe converts to grams for you at least! Including the butter haha
Also apparently 325° Fahrenheit is equivalent to about 162° to 163° Celsius. Forgot to check that one for you
Can you make these and bake the next day?
Hi Jackie, Yes, you certainly can.