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Gina's Chess Squares

Gooey butter-cake bars — a press-in cake-mix base under a rich cream-cheese-and-powdered-sugar top that bakes to the signature “chess” gooey middle. A Southern potluck classic that travels well.

15 min prep 40 min bake
Effort ●○○○ Time ●●○○ Anytime
Vegetarian
Squaresamounts scale to match
24
Units

Ingredients

Two layers: a press-in cake base, then a gooey cream-cheese top. The base mixture is stiff — press it into the pan like a crust. The cream-cheese-and-powdered-sugar layer poured over bakes into the signature gooey “chess” middle. Cool completely before cutting, or it won't set into squares.

Easier, if you like

  • Pre-chopped pecans save a step.
  • Line the pan with parchment with an overhang so you can lift the whole slab out and cut clean squares.

Method

    Cook's notes

    These are gooey butter-cake bars (the St. Louis classic) — the “chess” name comes from that gooey custard-like top, the same idea as chess pie.

    Cool completely before cutting or the squares won't hold their edges; chilling firms them up further.

    Almond plus vanilla is the signature flavor — use a little less almond if it's strong for you.

    Any cake mix works — chocolate makes a decadent version.

    Vegetarian as written; easy to make gluten-free

    Gluten-free: use a gluten-free yellow cake mix.

    Nut-free: leave the pecans out.