Name: Peanut Butter S'mores Blondies- Chewy Dessert Bliss
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 6 tablespoons (85 grams) unsalted butter; 3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown; 1/2 cup (135 grams) creamy natural peanut butter, very well stirred; 1 cup (127g) all-purpose flour; ½ cup (57g) graham cracker crumbs; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg + 1 egg yolk, at room temperature; 1 1/2 teaspoons vanilla extract; 1 cup (104 grams) marshmallow creme; 1 cup (170 grams) semisweet chocolate chips

Peanut Butter S’mores Blondies – does anything scream “indulgence” quite like that phrase? If you’re a fan of gooey marshmallows, rich chocolate, and the irresistible allure of peanut butter, then prepare to have your taste buds utterly transported. We’re not just talking about a regular blondie here; this is an elevated experience, a symphony of textures and flavors that will have you reaching for a second, and maybe even a third, bite. What is it about this particular confection that makes it so universally beloved? It’s the perfect marriage of campfire nostalgia and decadent dessert. The warm, fudgy blondie base provides the perfect canvas for pockets of melted milk chocolate, stretchy, toasted marshmallows, and that unmistakable salty-sweet punch of peanut butter. Each bite is a delightful adventure, a comforting yet exciting treat that’s perfect for sharing… or not!

Ingredients:

6 tablespoons (85 grams) unsalted butter
3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown
1/2 cup (135 grams) creamy natural peanut butter, very well stirred
1 cup (127g) all-purpose flour
½ cup (57g) graham cracker crumbs
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 large egg + 1 egg yolk, at room temperature
1 1/2 teaspoons vanilla extract
1 cup (104 grams) marshmallow creme
1 cup (170 grams) semisweet chocolate chips

Preparing the Blondie Base

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This overhang will make it incredibly easy to lift the finished blondies out of the pan.
In a medium-sized microwave-safe bowl, melt the 6 tablespoons (85 grams) of unsalted butter. You can also do this in a saucepan over low heat on the stovetop. Once melted, add the 3/4 cup plus 2 tablespoons (175 grams) of brown sugar to the butter. Stir them together until well combined.
Now comes the peanut butter! Add the 1/2 cup (135 grams) of creamy natural peanut butter to the butter and brown sugar mixture. It’s crucial that your natural peanut butter is very well stirred beforehand, as the oil tends to separate. Stir everything together until you have a smooth, glossy, and fragrant mixture. This is the flavor foundation of our Peanut Butter S’mores Blondies, so take your time to get it just right.
In a separate small bowl, whisk together the 1 cup (127g) of all-purpose flour, 1/2 cup (57g) of graham cracker crumbs, 1/4 teaspoon of baking powder, 1/8 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking these dry ingredients together ensures they are evenly distributed, which helps with the leavening and texture of the blondies.
Add the 1 large egg and 1 egg yolk to the peanut butter and sugar mixture. Make sure your egg and yolk are at room temperature; this helps them emulsify better into the batter, leading to a more tender blondie. Whisk them in thoroughly. Next, stir in the 1 1/2 teaspoons of vanilla extract for that classic comforting aroma.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in tougher blondies. A few streaks of flour are perfectly fine.

Assembling the S’mores Layers

Pour about two-thirds of the blondie batter into your prepared baking pan. Use a spatula to spread it evenly across the bottom. This forms the base of our delicious s’mores creation.
Dollop the 1 cup (104 grams) of marshmallow creme over the blondie batter in the pan. Gently spread it as evenly as you can. It doesn’t need to be perfectly smooth; some swirls and texture are wonderful for the final result. This creamy layer is what gives our blondies that irresistible s’mores gooeyness.
Sprinkle the 1 cup (170 grams) of semisweet chocolate chips evenly over the marshmallow creme. The heat from baking will melt these into pockets of chocolatey goodness that meld perfectly with the peanut butter and marshmallow.
Spoon the remaining blondie batter over the chocolate chips and marshmallow creme. Gently spread this top layer of batter to cover as much of the filling as possible. Don’t worry if some marshmallow peeks through – that’s part of the charm!

Baking and Cooling

Bake in the preheated oven for 25-30 minutes, or until the edges are set and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The center might still look a little soft, but it will continue to set as it cools. Keep an eye on them to prevent overbaking.
Once baked, carefully remove the pan from the oven. Let the Peanut Butter S’mores Blondies cool completely in the pan on a wire rack. This step is crucial for them to set properly. Trying to cut them while warm will result in a messy, gooey situation.
Once fully cooled, use the parchment paper overhang to lift the entire block of blondies out of the pan. Place it on a cutting board and cut into squares. For the ultimate s’mores experience, you can lightly toast the tops of the blondies under the broiler for a minute or two until the marshmallow is golden brown. Watch them very closely as they can burn quickly!

Conclusion:

I truly hope you enjoy making and devouring these incredible Peanut Butter S’mores Blondies! This recipe takes the classic campfire treat and transforms it into an irresistible baked good that’s perfect for any occasion. The chewy, fudgy blondie base is studded with gooey marshmallows and rich chocolate chunks, all brought together with the irresistible nutty flavor of peanut butter. They are wonderfully simple to make, making them a fantastic option for baking with kids or for a last-minute dessert craving.

For serving suggestions, these blondies are absolutely divine served warm, perhaps with a scoop of vanilla ice cream for an extra decadent experience. They also travel beautifully, making them a top-notch choice for potlucks, picnics, or bake sales. If you’re looking to switch things up, consider adding a sprinkle of sea salt on top before baking to enhance the sweet and salty profile, or even swirl in some extra peanut butter for an intensified flavor. Don’t be afraid to get creative!

Baking these Peanut Butter S’mores Blondies is a guaranteed way to bring smiles to faces. So grab your ingredients, preheat your oven, and get ready for a truly unforgettable treat. Happy baking!

Frequently Asked Questions:

Q1: How should I store these Peanut Butter S’mores Blondies?

You can store these blondies in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want them to last longer, refrigerating them in an airtight container will keep them fresh for up to a week. They are delicious served cold or gently warmed up.

Q2: Can I make these blondies ahead of time?

Absolutely! These Peanut Butter S’mores Blondies are excellent for making ahead. You can bake them completely and store them as described above. When you’re ready to serve, you can enjoy them at room temperature, or for that extra gooey marshmallow effect, you can briefly microwave a piece for about 10-15 seconds.

Q3: What if I don’t have mini marshmallows? Can I use regular-sized marshmallows?

While mini marshmallows are ideal as they distribute more evenly, you can certainly use regular-sized marshmallows. You’ll just want to cut them into smaller pieces, roughly quartered, to ensure they melt nicely throughout the blondies without becoming one giant blob. You might need slightly fewer regular marshmallows than mini ones due to their size.