Lemon Coconut Chess Squares

Let me just start this by asking have y'all ever had a Chess Square?! Personally, I hadn't until we moved to Mississippi! Little did I know, these dessert bars have a few different names depending on where you live. In Texas, we most often refer to them as Neiman Marcus Bars or Ooey Gooey Butter Cake. Whichever name you prefer, one thing remains the same. They are SO DANG GOOD y'all & literally melt in your mouth!

Chess squares are amazing, but I've taken it one step further by adding lemon & coconut to this recipe! I didn't think they could get any better, but the tangy lemon and sweet coconut are the PERFECT addition. All it takes is using lemon cake mix for the crust and two cups of sweetened coconut in the batter! SO EASY! :)

One other thing I absolutely love about these bars?! They only take 15 minutes max of prep time!! Not to mention, they are super affordable! If you are new to baking I would HIGHLY recommend making this recipe! It's really easy & the reward is amazing! Not only will you get to enjoy a DELICIOUS dessert, but everyone will be singing your praises too! Who doesn't love a little bit of that?! You might even feel a little guilty because little effort = huge reward when it comes to these Lemon Coconut Chess Squares!

I also LOVE the fact that no matter what temperature you serve these they are amazing! You can eat them warm, room temperature, or cold! They are perfect for a summer picnic, after dinner dessert, or a treat to take to friends & neighbors! Cannot wait for y'all to try this recipe! It's FOOLPROOF! :)

Lemon Coconut Chess Squares

Yields 9-12 servings
Prep time: 15 minutes
Cook time: 40-50 minutes

INGREDIENTS
Crust
1 box lemon cake mix
1 egg, room temperature
8 tablespoons unsalted butter, melted

Filling
1 (8 oz) package softened cream cheese
2 eggs
1 teaspoon vanilla
8 tablespoons unsalted butter, melted
1 (16 oz) box powdered sugar
2 cups sweetened flaked coconut

NOTES
Serve either warm, at room temperature, or cold. I prefer room temperature!

Can be stored in an airtight container in the refrigerator for up to 5 days.

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INSTRUCTIONS
For the crust
Preheat oven to 350 degrees.

Place the yellow cake mix and melted butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed just until combined.

Add the egg with the mixer on low for 1-2 minutes.

Lightly pat the dough evenly on the bottom of a 9 by 13-inch lightly greased baking pan.

For the filling
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy and smooth.

Turn the mixer to low, add the eggs one at a time. Beat until combined. Add the vanilla and melted butter.

Once combined, add the powdered sugar one cup at a time. Then add the coconut.

Spread the filling over the unbaked crust.

Bake for 40-50 minutes until the center is almost set. Make sure not to over bake, the center should be a little gooey.

Let cool on wire rack for at least 1 hour before slicing and serving. Can be served warm, at room temperature or chilled. If serving chilled, after the bars are cooled, place in refrigerator for at least 4+ hours.