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Pour the cream cheese batter over the pressed crumb layer, spreading with a silicone spatula to cover evenly. Bake the chess squares until set and golden brown, 35 to 40 minutes. Cool on a rack, cover with foil or plastic, and refrigerate until well-chilled before slicing. Cut into 24 2-inch squares.
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Chess Pie Epicuricloud. sugar, eggs, butter, white vinegar, flour, buttermilk, corn meal and 5 more. The Best Chess Squares Without Cake Mix Recipes on Yummly | Chess Squares Without Cake Mix, Paleo Pecan Pie Squares, Pudding Squares.
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Mix these ingredients together until they're well combined, then pour the filling over the crust. Bake the squares in the oven until the filling is set. Once they're cooled, cut the squares into bite-sized pieces and serve. Ingredients for Chess Squares Without Cake Mix. To make chess squares without cake mix, you'll need: - Flour.
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Using the same stand mixer bowl or large mixing bowl, add the 4 cups powdered sugar, 8 ounces softened cream cheese, and 2 remaining large eggs to make the cream cheese mixture. Mix the ingredients until smooth, about 2 to 3 minutes. Pour on top of the prepared crust into the prepared baking dish.
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Line a 9×13 inch pan with foil, allowing the foil to hang over the sides, and lightly grease the foil. Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean and mix into flour. Work in butter. Press into prepared pan. Bake 20-25 minutes until lightly browned. Allow to cool for 10 minutes.
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How to make Southern Chess Squares: In a large bowl mix together a box of yellow cake mix ( I use Betty Crocker or Duncan Hines), a cup of unsalted butter that has been melted and 1 egg. Mix in 1 cup of chopped pecans and press the mixture into the bottom of a 9×13-inch pan lined with parchment paper. If you don't have parchment paper, spray.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with floured cooking spray. Make the crust: Mix cake mix, melted butter, and egg together in a bowl. Stir in pecans. Press mixture into the bottom of the prepared pan. Make the filling: Beat cream cheese and confectioners' sugar in a mixing bowl with an electric.
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Preheat your oven to 350 degrees F. Line a 9x13 pan with parchment paper for easy removal and cutting of the chess bars. In a large bowl (or bowl of a stand mixer), mix together 1 egg, the softened stick of butter, and the cake mix. Mix until blended and combined. Take this mixture and pat down into a 9x13 pan.
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Preheat oven to 300-degrees. Grease a 9" x 9" casserole dish and line with lady fingers. Add the cream cheese and eggs to a medium-sized mixing bowl. Mix together. Now, add the powdered sugar, one cup at a time, and mix together. Pour over lady fingers and bake for 40 minutes, or until cake tester comes out clean.
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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.
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Preheat oven to 350-degrees. Grease a 9" x 13" baking dish with non-stick spray. Mix one egg, butter, and cake mix in a medium-sized bowl. Press it into the greased baking dish. In a large bowl, mix three eggs, cream cheese, powdered sugar, lemon juice (OR lemon extract) and the lemon zest. Pour over the cake mix.
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To make the filling: Using an electric mixer on medium speed, beat cream cheese and confectioners' sugar until smooth and well-blended. Add eggs, one at a time, mixing well after each addition. Pour mixture over crust in pan. Bake 40-45 minutes or until filling is set.
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Chess Squares go together quickly. Another modern convenience, a simple electric hand mixer, easily combines the softened butter, egg, and yellow cake mix. Then the mixture is pressed in a clean 9 x 13 inch baking pan. No pan prep is needed. The topping is also blended with the hand mixer.
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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.
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In a medium bowl, whisk together flour, baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla at medium-high speed until pale and fluffy. Add 1 egg, beating until smooth. Reduce speed to low; add flour mixture and milk. Beat just until dough comes together and is smooth.
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Preheat oven to 350℉. In a mixing bowl, add cake mix, softened butter, and one egg. Mix thoroughly with a hand mixer or stand mixer. Press into the bottom of a greased 9'x13' pan. In a separate mixing bowl, beat together softened cream cheese, vanilla, and 3 eggs until smooth.