Peanut Butter S’mores Blondies (Edit recipe)

Chewy and gooey Peanut Butter S'mores Blondies are mixed with peanut butter graham cracker crumbs fand swirled with chocolate chips and marshmallow fluff. Crushed graham crackers add the perfect crunchy texture. They’re easy to make, and they are sure to be a hit!

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	266
Fat:	15 g
Carbohydrates:	31 g
Protein:	7 g
Cholesterol:	14 g
Sodium:	147 mg
Fiber:	2 g
Sugars:	18 g
Calculated per serving.

by The Sweet Occasion

Serves: 16

Ingredients

210 grams All Purpose Flour, (1 1/2 cups)
150 grams Graham Cracker Crumbs, (1/2 cup)
0.5 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
113 grams Unsalted Butter, (1/2 cup) melted
220 grams Light Brown Sugar, (1 cup)
140 grams Creamy Peanut Butter, (1/2 cup)
2 whole Eggs, at room temperature
1.5 tsp Pure Vanilla Extract
150 grams Semi-Sweet Chocolate Chips, (3/4 cup)
110 grams Homemade Marshmallow Fluff (click for recipe)
2 whole Graham Crackers, roughly chopped or broken

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C. Line an 8×8-inch baking pan with parchment paper so that it hangs over the sides. Set aside.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together melted butter and brown sugar. Stir in peanut butter and continue to whisk until combined. Add the eggs and vanilla and mix well.
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! Fold in the chocolate chips.
Spread half of the batter in the prepared baking dish. Drop spoonfuls of marshmallow cream over the batter.
Spread the remaining batter over the marshmallow cream and gently press the chopped cookies into the top of the batter.
Bake for 25-28 minutes. Edges will be lightly browned and begin to pull away from the baking pan.
Allow the blondies to cool completely in the pan set on a wire rack.