Self-Rising Flour Chess Bars
Chess Bars or Chess Squares made with self-rising flour.
Servings 24 pieces
Cost 5
Ingredients
- 8 tablespoons unsalted butter, softened plus 1 T for pan or dish (120 grams) plus another 14 grams for dish
- 1 cup sugar (200 grams)
- 1 large egg (48 grams
- 2 cups self-rising flour (White Lily) (250 grams)
- 8 oz cream cheese, softened (230 grams)
- 2 cups confectioners sugar (240 grams)
- 2 large eggs, room temperature, beaten in a separate dish** (95 grams)
- 1 ½ teaspoons vanilla
Instructions
- Preheat oven to 350 degrees F.
- Rub a 9x13 inch metal or an 8 ½ by 12 ½ inch glass dish with softened butter.
- With an electric mixer, beat the butter and sugar until creamy. Add the egg and beat until smooth, then reduce speed to low and stir in the self rising flour. Scrape sides of bowl and blend until smooth.
- Drop mixture in clumps evenly over the greased dish, then dampen hands and press to make an even layer.
- Wipe out the mixing bowl and add the softened cream cheese. Beat until smooth, then beat in the sugar and vanilla.
- Drizzle in the beaten eggs, beating on low to medium until blended. Scrape sides of bowl. Mixture should be pretty smooth.
- Pour cream cheese mixture over the crust.
- Bake for 30 to 35 minutes or until top appears set and center rises a bit (it will fall back down). My glass dish version takes 35 minutes, but a slightly larger metal pan might take 30 since the bars are shallower. Let cool completely at room temperature, then chill for 2 hours or so. Cut into bars.
Notes
My eggs have been all different sizes lately. Some of the large ones are 48 grams and others are 54 all weighed without shell. For this batch, I cracked the eggs separately, beat with a fork and added about 95-100 grams gradually to the cheese mixture. I doubt an extra 10-15 grams of egg would have hurt, but I'd probably crack and weigh again because the topping was just the right level of creaminess.
