Chess Pie Bars
2 cups (256 g) AP flour
2/3 cup(75g) confectioner's sugar
1 tsp salt
10 tbsp unsalted butter
8 tbsp (115g) unsalted butter, room temp
1 1/4 cup (250g) granulated sugar
6 egg yolks (90g)
1/2 tbsp vanilla bean paste or extract
3/4 cup buttermilk
3 tbsp (25g) all purpose flour
2 tbsp (20g) cornmeal, fine
Preaheat oven to 350 F.
Whisk crust dry ingredients toegther. Cut in butter with a pastry cutter or forks until pea sized crumbles.
Press into a 9x9 inch square pan. Bake for 20 minutes or until golden brown; cool.
Cream butter and sugar until light - about 5 minutes.
Add in vanilla and beat in egg yolks slowly. Add flour and cornmeal and mix until combined.
Slowly add buttermilk while mixing until completely combined. Pour filling over cooled crust.
Bake until top is golden - about 30 minutes.
Cool completely before slicing and enjoy!