Tessa’s Recipe Rundown
Taste: Signature s’mores flavor that we all know and love, with the marvelous addition of butterscotch and peanut butter flavors.
Texture: The texture is indescribably awesome. Chewy, ooey-gooey, crunchy goodness.
Ease: So easy!
Pros: Amazing twist on s’mores that everyone will love.
Cons: Sugar overload!
Would I make this again? Absolutely.
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One bite of these Peanut Butter S’mores Blondies will instantly brighten your day.
Packed full of classic s’mores flavors, meets butterscotch blondies, plus peanut butter, these bars are like little bites of nostalgia.
The idea for these blondies came from a sudden craving I had for s’mores. I wanted to make some sort of s’mores goodie, and I wanted it to be relatively quick and in easy-to-serve bar form.
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I had the idea to stuff classic s’mores components between two layers of blondie dough, and I wanted there to be some peanut butter element involved.
It turned out as perfectly as I imagined! The blondie itself is so beautifully chewy, with the perfect balance of sweet butterscotch and nutty peanut butter flavors. Add in the marshmallow, chocolate, and graham crackers, and these babies become gooey, sticky, crazy delicious treats you won’t be able to resist!
If you have any s’mores lovers or peanut butter lovers in the family, they will adore these Peanut Butter S’mores Blondies.
I can’t wait to hear what you think!
Sprinkle of Science
How to Make Peanut Butter S’mores Blondies
What Type of Peanut Butter is Best for Baking?
- This recipe has only been tested with conventional peanut butter (Skippy).
- Recently, I’ve tested multiple peanut butter recipes using natural peanut butter and found the results to be terrific.
- Only use natural peanut butter if it’s VERY well stirred to be completely smooth and cohesive, with no oily or dry bits.
- Check out the peanut butter experiment here.
Do I Have to Use Hershey’s Chocolate?
No! Of course, Hershey’s is the quintessential s’mores chocolate, but if you don’t have it or don’t prefer it, feel free to use your favorite chocolate bar. I recommend opting for a semisweet chocolate bar (like Ghirardelli) in its place, but feel free to experiment to see what you prefer.
The Best Pan for Peanut Butter S’mores Blondies
- I love this 8 by 8-inch metal pan for all blondies, brownies, bar cookies, and more!
- Be sure to use a pan at least 2-inches deep, like the one I recommend, as these bars are on the thick side.
- I don’t recommend using glass for this recipe.
- Learn more about Glass vs. Metal Pans in my article here.
How to Slice & Serve Peanut Butter S’mores Blondies
To get cleaner cuts, refrigerate the bars before cutting. If desired, microwave them to get that wonderfully gooey middle.
How to Store Peanut Butter S’mores Blondies
Blondies are best the day they’re made, but will keep in an airtight container at room temperature for 2 days or in the fridge for 4 days.
More Recipes You’ll Love:
- S’mores Fudge Bars
- No Bake S’mores Mini Cheesecakes
- S’mores Pizookies
- Classic Blondies Recipe
- S’mores Cookies
- Peanut Butter & Jelly Cookies
Peanut Butter S’mores Blondies
Ingredients
- 6 tablespoons (85 grams) unsalted butter
- 3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown1
- 1/2 cup (135 grams) creamy natural peanut butter, very well stirred2
- 1 cup (127g) all-purpose flour
- ½ cup (57g) graham cracker crumbs3
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg + 1 egg yolk4, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (104 grams) marshmallow creme
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal pan5 with parchment or foil, leaving an overhang on all sides, then spray with nonstick baking spray.
- In a large microwave-safe bowl, melt the butter. Add the brown sugar and peanut butter, stirring until smooth. Set aside to cool.
- In a medium mixing bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
- Whisk the egg and egg yolk into the cooled peanut butter mixture, one at a time, whisking well after each addition. Add the vanilla extract and stir to combine. Add the flour mixture and stir until just combined. Dough will be fairly thick.
- Press two-thirds of the dough into the prepared pan, spreading evenly to the edges of the pan. Use a spatula to dollop the marshmallow creme around the base layer, then smooth as evenly as possible over the dough. It will be messy, don’t worry about making it perfect. Sprinkle the chocolate chips evenly over the marshmallow.
- Using your hands, pick up portions of the remaining dough and flatten with your palms. Top the marshmallow and chocolate chips with pieces of the flattened dough to cover about two-thirds of the top.
- Bake for about 26-28 minutes or until the center is slightly jiggly, the edges are lightly golden brown, and the marshmallow on top is puffed and lightly golden brown. Be careful not to overbake to avoid dry blondies. Allow to cool in the pan completely. Cut into squares and serve.
- Store leftovers in an airtight container for up to 3 days.
Recipe Notes
This recipe was created in 2014 and updated with improved recipe notes and tips.
These were incredibly delicious and super easy! Do they freeze well though?