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Peanut Butter S’mores Blondies

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Peanut Butter S’mores Blondies combine gooey marshmallow, rich peanut butter, and decadent chocolate chips in a chewy, delicious bar form. With a graham cracker crust twist, they bring all the cozy campfire flavors of s’mores in an easy-to-make treat.

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

1/2 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

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment or foil, leaving an overhang on all sides, then spray with nonstick baking spray.
  2. In a large microwave-safe bowl, melt the butter. Once melted, add the brown sugar and peanut butter, stirring until smooth. Set aside to cool.
  3. In a separate medium bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. Gradually add the flour mixture to the peanut butter mixture and stir until just combined. The dough will be thick.
  6. Press two-thirds of the dough into the prepared pan, spreading evenly to the edges. Spoon the marshmallow creme around the base layer and spread it out as evenly as possible. Sprinkle the chocolate chips evenly over the marshmallow layer.
  7. Take portions of the remaining dough, flatten them with your hands, and place them on top of the marshmallow and chocolate chips, covering about two-thirds of the top.
  8. Bake for 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. Be careful not to overbake to avoid dry blondies.
  9. Allow the blondies to cool completely in the pan. Once cooled, cut into squares and serve.

Notes

Add chopped peanuts or your favorite nuts for extra crunch.

Swap semisweet chocolate chips with milk or white chocolate chips for a different flavor.

For a more authentic s’mores flavor, fold in mini marshmallows along with the marshmallow creme and chocolate chips.

For a lighter balance, add dried fruit like cranberries or raisins.

Nutrition

Find it online: https://chocolatecoveredamy.com/peanut-butter-smores-blondies/