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Peanut Butter S’mores Blondies, stacked on top of each other to show the various delicious, gooey layers

Peanut Butter S'mores Blondies

Peanut Butter S'mores Blondies have a layer of graham cracker, Hershey's chocolate bars, and marshmallow fluff stuffed between two layers of chewy peanut butter butterscotch blondies.

Course Dessert
Cuisine American
Keyword blondies, peanut butter, peanut butter s'mores, s'mores, s'mores bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time 15 minutes
Total Time: 1 hour
Yields: 16 blondies
Recipe by Tessa Arias

Ingredients

  • 1 stick (113 grams ) unsalted butter
  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Scoop out balls of the remaining dough and flatten completely. Top the marshmallow crème evenly with the flattened dough to cover completely.

  6. 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.

Recipe Notes

*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.