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!

Old Fashioned Chess Bars.

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

  1. 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.
  2. 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.
  3. With the mixer on low, fold in the nuts, followed by the egg whites.
  4. 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.
Old Fashioned Chess Bars.

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!

Old Fashioned Chess Bars.

More bar recipes you might like…

Cocoa Brownies with Coconut Pecan Frosting 

Fudgy Marbled Cocoa Brownies  

Salted Caramel Brownies  

Fudgy Cocoa Brownies  

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Chess Bars.

Old Fashioned Chess Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Cindy Gibbs @ My Country Table
  • 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

Units Scale
  • 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

  1. Preheat oven to 325 degrees. Grease insides and bottom of a 9″ x 13″ baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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