As promised, I am sharing this Chess Pie Bar recipe with you.
I intended to share it sooner but life gets in the way. The backstory to these bars began when I made a Chess Pie from Colonel Sanders recipe booklet, and we tripped across a lady selling Chess Pie Bars at a gas station. The pie is a fabulous and tasty comfort food and the bars were delicious. I decided to find a Chess Pie Bar recipe and figured it would take awhile. However, when I checked my *Farm Journal’s Homemade Pies, Cookies, & Bread cookbook, it had the recipe! I just needed to find an occasion to make them so I could share with you.
With an upcoming potluck, this was a perfect time to try out this recipe. As you know, I mostly follow the recipe and make changes as I want to. My changes for Chess Pie Bars were: using Einkorn Flour instead of white flour, coconut sugar (the 1/2 cup for the filling) instead of white sugar, and 1 cup of pecans instead of 1/2 cup.
These bars were easy to make and can be done without any electric kitchen tools. I made sure my butter was up to room temperature, and it was easy to use my hand pastry blender to make the crust. I did have to use a knife to scrap goop off the pastry blender during the mixing process. Also, I ended the mixing with a fork to finely blend the ingredients. When pressing the dough into your 13 x 9 x 2″ pan, note that is spreads real thin but bakes up nicely.
As I noted in my recipe changes, I doubled the pecans. It just seemed to me that this would make a better bar, and I like lot of nuts. If you do this, I recommend you cut the nuts small so it is easier to cut the finished bars. The batter was easy to stir by hand. I would recommend using a fork to break up any hard sugar lumps before adding liquid to the sugars. I used my crust mixing bowl for the batter as no new ingredients were introduced to the bowl that would cause cross contamination with flavors. To the melted butter I added the sugars, milk, flour, and eggs. I then mixed this by hand removed any hard sugar lumps by squishing them between my fingers (thus my recommendation for you to do this before). Last, I stirred in the pecans.
Watch your bars closely when baking for the golden brown. You don’t want to overbake. I cooled my bars down but chose to cut while still warm. Of course, we had to sample them and they were good! When mixing the batter, I had tasted it and it was real sweet. The crust helps mitigate the sweetness but this is a very sweet bar. Almost like pecan pie but in a very thin bar. Deciding to cut these bars into about 1″ x 1″ squares netted 48 bars. They are delicious but very sweet! They are also sticky, so line your storage container with waxed paper and also put it between bar layers.
These bars would be great for a summer picnic or reunion, a quick fix dessert, or a “just because I feel like baking day.” (#feellikebaking) I hope you’ll give them a try, share them, and enjoy them. Is there a favorite pie you love that you make in a bar version? I’d love to hear what you enjoy.
P.S. Did you notice the waffles to the side of the baking pan in the batter pouring picture? Be sure to check out the Raspberry Sausage Waffles post.