Peanut Butter S'mores Blondies
Peanut Butter S’mores Blondies are absolutely packed with campfire coziness! These indulgent bars feature two layers of thick, chewy peanut butter blondies stuffed with gooey marshmallow fluff and chocolate chips.
Servings 16 small or 9 large 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.
Video
Notes
1. Using dark brown sugar will yield a chewier, richer blondie but may be substituted at a 1:1 ratio with light brown sugar.
2. Using natural peanut butter that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work too. You can alternatively experiment with using almond butter at a 1:1 ratio.
3. If you only have whole graham crackers, pulse 4 crackers in a mini food processor until finely ground. Alternatively, place the crackers in a ziptop bag and crush with a rolling pin or mallet until finely ground.
4. Do not skip the egg yolk. Blondies will be softer and less chewy without the additional yolk.
5. I highly recommend using a light-colored metal pan like this one. I don't recommend using a glass, ceramic, or silicone baking pan here. Learn more about Glass vs. Metal Baking Pans here.