Buttermilk Pudding Chess Bars
Chess bars with a tangy, custardy filling on shortbread — pudding mix sets that classic barely-jiggly center every time.
Buttermilk Pudding Chess Bars
Chess bars with a tangy, custardy filling on shortbread — pudding mix sets that classic barely-jiggly center every time.
These chess bars have a custardy, tangy filling on a shortbread crust — vanilla pudding mix whisked into buttermilk stabilizes the custard so it sets cleanly with that classic barely-jiggly chess-bar center.
Makes
One 8x8 pan, 16 barsACTIVE TIME
20 minFULL TIME
2 hrs (including bake and chill)INGREDIENTS
CRUST
- 1½ cups All-purpose flour
- ¼ cup Powdered sugar
- ¾ cup (1½ sticks) Unsalted butter, cold and cubed
- ¼ tsp Fine sea salt
FILLING
- 1 package Fancy Monkey Vanilla Pudding Mix
- ½ cup Buttermilk
- ½ cup (1 stick) Unsalted butter, melted and slightly cooled
- 1½ cups Granulated sugar
- 3 large Eggs
- 1 Tbsp Fine cornmeal
- 1 Tbsp White wine vinegar
- 1 tsp Vanilla extract
- ¼ tsp Fine sea salt
INSTRUCTIONS
- Preheat
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. - Make the crust
In a bowl, combine flour, powdered sugar, and salt. Work in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake 15 minutes, until just set and lightly golden at the edges. - Make the filling
While the crust bakes, whisk the cold buttermilk into the Fancy Monkey Vanilla Pudding Mix until completely smooth. Add the melted butter, sugar, eggs, cornmeal, vinegar, vanilla, and salt. Whisk until well combined and glossy. - Bake
Pour the filling over the hot crust. Return to the oven and bake 30–35 minutes, until the edges are set and the center has just a slight jiggle. The top will be deep golden — that's exactly right. - Cool and slice
Cool completely in the pan at room temperature, then refrigerate for at least 1 hour before lifting out and slicing. Use the parchment overhang to lift cleanly. Cut into 16 bars.
TIPS
Dust with powdered sugar just before serving for a clean, classic finish. A dollop of Fancy Monkey Fancy Whipped Cream alongside makes these feel genuinely bakery-worthy. These bars are better the next day — the custard firms up and the flavors deepen overnight. Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
FAQ
Chess bars are a Southern dessert with a custardy, tangy filling on a shortbread or cookie crust — like a sliceable version of chess pie.
Whisking vanilla pudding mix into the buttermilk stabilizes the custard so it sets cleanly with that classic barely-jiggly center.
Yes — they cut cleanest fully chilled, and keep 3 to 4 days covered in the fridge.
Yes — freeze cut bars up to 2 months and thaw in the fridge.
The center should be just barely jiggly when you pull them; it firms as it cools.
