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Gingerbread Chess Bars

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Perfect for your holiday goodies menu, these Gingerbread Chess Bars are always a crowd pleaser. Chess bars in the South are also known as gooey butter cake. This recipe delivers the flavors of the holiday season in style.

Gingerbread Chess Bars

Easy Gingerbread Chess Bars Recipe

The holidays are an exciting time for my family. The fun and festive decorations, warm and cozy drinks and the expectation of sweet treats in every form leading to a plethora of holiday baking. Baking is a source of enjoyment for all of us and we have so much fun baking together. These Gingerbread Chess Bars are a fun sweet treat for the holidays. Chess bars are also sometimes referred to as gooey butter cake in the South and both are simple to make. To make Gingerbread Bars you’ll need these ingredients:

  • Flour – Gingerbread cookie and cake mix i.e. Betty Crocker.
  • Fat – Salted or unsalted butter. This recipe uses two sticks of butter so melt them separately.
  • Filling – Softened plain cream cheese.
  • Sugar – Powdered sugar.
  • Eggs – Four large eggs, used separately.
  • Flavoring – Vanilla extract.
  • Ground cinnamon.
Gingerbread Chess Bars ingredients

How to Make the BEST Gingerbread Chess Bars Recipe

I thought it only fitting to share a gingerbread recipe of my own with you. Gooey gingerbread chess bars seemed like the perfect choice and they are super simple to make as well as bursting with seasonal flavor. Enjoy one of these chess bars and a cup of  coffee then sit back and savor your own family’s traditions this Christmas season.

  • Kitchen tools you’ll need: Stand mixer or hand mixer, measuring cups and spoons, large bowl, medium bowl,and 9 x 9 inch nonstick metal baking pan or baking dish.
  • Gingerbread mix is found on the baking aisle along with the other cake mixes.
  • After baking allow these bars time to cool and set prior to cutting into squares for serving.
  • You can taste and adjust the amount of cinnamon in the filling topping beginning with 1/2 teaspoon of cinnamon then adding more to your taste.
  • The gingerbread mix magically combines with the cream cheese layer to add even more flavor so don’t be tempted to add too much cinnamon to the filling.
  • You can serve these bars dusted simply with powdered sugar or with whipped cream on top.
  • Store Gingerbread Bars chilled in the refrigerator in an airtight container for up to 5 days.
  • You can freeze these bars for up to 3 months.
Gingerbread Chess Bars Recipe

More Christmas Dessert Recipes to Make

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Gingerbread Chess Bars

Prep Time20 minutes
Cook Time45 minutes
Cooling time2 hours
Total Time3 hours 5 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: gingerbread-chess-bars, gingerbread-desserts, gooey-butter-cake-recipes
Servings: 16 servings
Calories: 317kcal
Author: Melissa Sperka


  • For the crust:
  • 1 14.5 oz box Gingerbread cake and cookie mix
  • 1/2 cup butter melted
  • 1 large egg
  • 1 tsp ground cinnamon
  • Filling:
  • 1 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup butter melted
  • 1 tsp pure vanilla extract
  • 3 large eggs


  • Preheat the oven to 350°F and spray a 9 x 9-inch baking pan liberally with cooking spray. Set aside.
  • Crust: In a medium size mixing bowl beat together gingerbread cake mix, melted butter, egg and cinnamon using a hand mixer. Mix just until fully moistened. Spread evenly on the bottom of the pan.
  • Filling: In the same bowl, beat together the cream cheese, powdered sugar, melted butter and vanilla. Add the eggs one at a time mixing well after each addition. Pour over the crust.
  • Bake for 40-45 minutes until puffed up and the filling still moves when gently shaken.
  • Place onto a cooling rack until cooled. Cut into squares and serve. Store chilled.


Serving: 1serving | Calories: 317kcal | Carbohydrates: 35g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 345mg | Potassium: 22mg | Fiber: 1g | Sugar: 25g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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