Gooey Peanut Butter S'mores Blondies - A Campfire-Inspired Dessert Bar
These irresistible peanut butter s’mores blondies combine the nostalgic flavors of campfire s’mores with rich peanut butter in a convenient bar form. The chewy blondie base is studded with chocolate chunks and topped with a layer of toasted marshmallows for the ultimate indulgent treat that’s perfect for potlucks, family gatherings, or satisfying your sweet tooth any day of the week.
Prep Time:
15 minutes
Cook Time:
30-32 minutes
Calories:
Approximately 320 kcal per serving
ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup creamy peanut butter
- 1¾ cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chunks or chips
- 1 cup graham cracker crumbs (about 7 full sheets, crushed)
- 2 cups mini marshmallows
- Additional chocolate pieces for topping (optional)
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Spray with nonstick cooking spray.
- In a large bowl, combine the melted butter and peanut butter, stirring until smooth and well-incorporated.
- Add the brown sugar to the butter mixture and beat until combined.
- Stir in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in 1 cup of the chocolate chunks and all of the graham cracker crumbs.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining ½ cup of chocolate chunks over the top of the batter.
- Bake for 25 minutes, until the edges are set but the center is still slightly soft.
- Remove from the oven and immediately sprinkle the mini marshmallows evenly over the top.
- Return to the oven and bake for an additional 5-7 minutes, until the marshmallows are puffed and golden brown.
- For an extra toasty finish, you can broil for 1-2 minutes, watching carefully to prevent burning.
- Allow the blondies to cool completely in the pan on a wire rack before cutting into squares.
- For clean cuts, refrigerate for 1-2 hours before slicing with a sharp knife lightly coated with cooking spray.
Prep Time & Nutrition
- Prep Time: 15 minutes
- Cook Time: 30-32 minutes
- Total Time: 45-47 minutes plus cooling time
- Yield: 24 blondies
- Calories: Approximately 320 kcal per serving
Frequently Asked Questions
- Can I use crunchy peanut butter instead of creamy?
- Yes, you can substitute crunchy peanut butter for creamy if you prefer a bit of texture in your blondies. The recipe will still work well, and you’ll get little bits of peanut throughout the bars.
- How should I store these blondies?
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. You can also freeze them for up to 3 months by wrapping individual pieces in plastic wrap and placing them in a freezer bag.
- Can I make these without graham crackers?
- While graham crackers provide that classic s’mores flavor, you could substitute digestive biscuits or even crushed vanilla wafers if needed. The texture and flavor will be slightly different but still delicious.
- Why did my marshmallows deflate after baking?
- Marshmallows naturally deflate as they cool. For best results, serve the blondies while they’re still slightly warm, or if serving later, you can add a few extra marshmallows on top and briefly toast them with a kitchen torch just before serving.
- Can I double this recipe?
- Yes, you can double the recipe and bake in two separate 9×13-inch pans. It’s not recommended to use one larger pan as the blondies may not bake evenly.
Tools You'll Need
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk and rubber spatula
- Electric mixer (optional, but helpful)
- Wire cooling rack
- Sharp knife for cutting
Tips
- For the best flavor, toast the graham cracker crumbs in a dry skillet for 2-3 minutes before adding them to the batter.
- Don’t overbake the blondies – they should be slightly underbaked in the center when you add the marshmallows.
- If you can’t find chocolate chunks, you can roughly chop a bar of good quality chocolate instead.
- For a more complex flavor, try using a mix of milk and dark chocolate pieces.
- The parchment paper overhang makes it much easier to lift the entire batch out of the pan for cleaner cutting.
- If your marshmallows aren’t browning evenly, rotate the pan halfway through the final baking step.
- For extra indulgence, drizzle melted chocolate or peanut butter over the finished blondies before serving.
Allergy Information
- Contains: Wheat, Eggs, Dairy, Peanuts May contain traces of other tree nuts depending on the brands of chocolate and graham crackers used. This recipe is naturally vegetarian but is not suitable for vegans or those with gluten or peanut allergies.
Conclusion
These peanut butter s’mores blondies are the perfect way to enjoy the beloved campfire treat any time of year, no bonfire required! The combination of chewy peanut butter blondie base, melty chocolate, and toasty marshmallows creates a dessert that’s sure to bring smiles to faces young and old. Whether you’re baking for a special occasion or just because, these blondies are guaranteed to disappear quickly. Don’t forget to take a photo before they’re all gone – and we’d love to hear how your batch turned out! Happy baking!
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