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.
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!
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
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:
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1
stick (113 grams ) unsalted butter
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2
cups
(400 grams) brown sugar,
preferably dark brown
-
1/2
cup
(135 grams) peanut butter
-
2
large eggs
-
1
teaspoon
vanilla extract
-
2 1/2
cups
(318 grams) all-purpose flour
-
1
teaspoon
baking powder
-
1/4
teaspoon
baking soda
-
1/2
teaspoon
salt
-
2
XL-sized Hershey’s milk chocolate bars*
-
1 1/2
cups
(7 1/2-ounce jar or 216 grams) marshmallow crème
-
4-5
whole graham crackers
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1. Preheat the oven to 350°F. Line an 8x8-inch pan with foil, leaving an overhang on all sides, then spray with nonstick baking spray.
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2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda, and salt in a large mixing bowl.
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3. Add the eggs to the cooled peanut butter mixture, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.
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4. Divide the dough in half and press half into the prepared pan, spreading evenly to the edges of the pan. Place the graham crackers, then the chocolate bars, over the dough. Spread the marshmallow crème evenly over the chocolate.
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Scoop out balls of the remaining dough and flatten completely. Top the marshmallow crème evenly with the flattened dough to cover completely.
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5. Bake for 30-35 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.
*Feel free to substitute the Hershey's for a different type of chocolate, if you prefer. I recommend using a semisweet baking bar such as Ghirardelli, but feel free to experiment with your favorite chocolate bar.
This recipe was created in 2014 and updated with improved recipe notes and tips.
These were amazing. Really easy and quick to make. I waited overnight for them to set up in the fridge before I cut the bars. I got 12 bars and then microwaved for about 15 seconds before eating. This might be one of my favorite recipes.
Hooray!! So glad you love these blondies, Laura!
Mediocre recipe. I think it would be slightly better if quality chocolate (not hersheys) would be used.
Do you have nutritional formation for this recipe? Specifically carbohydrates.
My absolute FAVORITE recipe of Tessa’s!! I love the peanut butter blondie bit so much I might have to make them on their own. I’ve made these a few times and will say that I used a larger pan (9×12) because the first time I made them they were simply too thick. I think next time I’ll leave out the graham crackers, just because I think the blondie part is enough of a substitute for graham crackers. The graham crackers do soften up while baking, which helps with cutting, I didn’t notice the separation like one reviewer said. I was lazy another time I made these and just used store bought peanut butter cookie dough to substitute for the blondie part and they were not nearly as good – won’t make that mistake again! Absolutely delicious!!
Very delicious and easy
Looks so good! What type of peanut butter works best for this recipe?
Hii.
With what can i replace the marshmallow crème?
Thanks!!!
Hi can does this recipe taste ok without peanut butter
INCREDIBLE. Best combo of flavors ever and the blondie itself is OUTRAGEOUS. how does this not have 5 stars….
Can the blondies be frozen?
I made these today and found that there was too much blondie which resulted in the finished squares being really tall/thick. I don’t think the graham crackers are really necessary because the taste blends in with the taste of the blondie and isn’t really distinguishable in the finished product but also the graham crackers don’t really melt into the squares so my squares ended up wanting to separate into top and bottom halves. If I make this again I’ll use less blondie mix (or a bigger dish) and I’ll skip the graham crackers.
I made thee today for my book-club gals and they LOVED them! I do have to say that mine weren’t quite as pretty as yours, but they were delicious! Thanks for a great recipe!
If we don’t have marshmellow creme will normal marshmellow suffice? Australia doesn’t stock marshmellow creme
I sooo wanna make these but don’t have Hershey bars! Only have morsels… how can I substitute to make this deliciousness NOW!?!?!
The recipe says to grease the pan but the pictures show a foil-lined pan. Do you line with foil, then grease the foil?
Yes! Just corrected the recipe instructions 🙂
Do you refrigerate the leftovers? Just made them and they are fabulous!!
I just stored them in an airtight container at room temp!
Baked these the other night for a friends bday… Everyone LOVED them!! I did have to bake them about 10 extra mins and was still concerned they were not cooked all the way through but they were gone so fast, no one seemed to mind. Def gonna make these again!!!
Yay! So thrilled to hear that 🙂
Mine are in theoven now but used a 9x 13 glass pan and they are slowly baking overthe edges! I doubled the recipe for a tailgate. Help!! Maybe that was stupid….
I’m loving every layer of these delicious bars!
Thanks so much Jamie!
Totally irresistible! I want these now!
These sounds SO GOOD! So exactly my kinda treat.
The Peanut Butter S’Mores Blondies recipe is a bit unclear. I believe the eggs and vanilla are supposed to be added to the sugar/peanut butter mixture. Then, that mixture is stirred into the dry ingredients.
Just put them in the oven–can’t wait to try them!
These are mouthwatering. I hope there’s a Youtube video coming out!
These looks yummy, I’ve got to try this Pinned!
These look to-die-for! I just love when a recipe works out well and you get a great reaction from your taste testers 🙂
I just about died seeing your email in my inbox this morning – these have got to be the prettiest and most decadent looking s’mores bars ever!! Love that there is peanut butter and a Blondie base – can’t wait to try these! Pinned 🙂