For the Media
Classic Southern Dessert Inspires Bar Cookie
NASHVILLE, Tenn. (November, 2002) -Chess Pie, the celebrated Southern dessert, is a delectable combination of basic ingredients - sugar, eggs, butter, flavoring and corn meal. "The delicate crisp layer over the top of the filling is created by that little bit of corn meal and it's what makes this pie memorable," observes Linda Carman, Martha White® baking expert.
Now you can make an easy bar cookie version to serve during the holidays. The crust is easy to press into the pan and the filling is classic Chess.
Chess Pie Bars
Crust
2 cups Martha White® All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup butter or margarine, cut up
Filling
3 eggs
1 1/2 cups sugar
6 tablespoons butter or margarine, melted
1 tablespoon Martha White®รข Self-Rising Corn Meal Mix
1 teaspoon vanilla
1 teaspoon white vinegar
Heat oven to 350° F. Grease or spray 13x9-inch pan. In large bowl, combine all crust ingredients. Beat on low speed of electric mixer until crumbly. Press mixture in bottom and about 1/2 -inch up sides of greased pan. Bake at 350° F. for 20 minutes or until very light golden brown
In large bowl, beat eggs on low speed of electric mixer. Add sugar; beat until well blended. Stir in remaining ingredients; mix well. Pour filling over hot crust; bake an additional 16 to 25 minutes or until filling is set. Filling may puff up during baking, but will settle as it cools. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator. Makes 24 bars.