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Cream Cheese Chess Bars

PrintPrint Recipe
  • Yield: 28 bars
  • Prep Time: 0:20
  • Bake Time: 35 to 40 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, softened or melted
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3-3/4 cups powdered sugar
  • 3 eggs
  • 2 tablespoons corn starch
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350°F.*
  2. CRUST: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, corn syrup, egg vanilla and almond extract, if desired; mix until well blended. Press into a greased 13 x 9-inch baking dish.
  3. FILLING: Mix cream cheese, powdered sugar, eggs, corn starch and vanilla with electric mixer until smooth and creamy. Pour evenly over crust.
  4. Bake 35 to 40 minutes until light golden brown. Center will still be gooey. Cool and cut into bars.
  5. *Note: Bake at 325°F if using dark or nonstick baking pan.
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print image

Cream Cheese Chess Bars

  • Yield: 28 bars
  • Prep Time:  20 minutes
  • Bake Time: 35 to 40 minutes

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter softened or melted
  • 1/4 cup Karo® Light Corn Syrup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 package (8 ounces) cream cheese softened
  • 3-3/4 cups powdered sugar
  • 3 eggs
  • 2 tablespoons corn starch
  • 1 teaspoon pure vanilla extract

Directions

  • Preheat oven to 350°F.*
  • CRUST: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, corn syrup, egg vanilla and almond extract, if desired; mix until well blended. Press into a greased 13 x 9-inch baking dish.
  • FILLING: Mix cream cheese, powdered sugar, eggs, corn starch and vanilla with electric mixer until smooth and creamy. Pour evenly over crust.
  • Bake 35 to 40 minutes until light golden brown. Center will still be gooey. Cool and cut into bars.
  • *Note: Bake at 325°F if using dark or nonstick baking pan.