Name: Peanut Butter Smores Blondies
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 are more than just a treat; they’re a nostalgic hug in dessert form, a sweet symphony that transports you straight back to campfires and starry nights. Imagine the warm, gooey embrace of perfectly melted marshmallows, the rich, decadent swirl of chocolate, and the irresistible, slightly salty crunch of graham crackers – all infused with the comforting essence of peanut butter. This isn’t your average blondie; it’s an elevated experience, a sophisticated twist on a beloved classic. People adore these blondies because they capture the very soul of a s’more, amplifying its magic with the addition of creamy, dreamy peanut butter. What truly makes our Peanut Butter S’mores Blondies special is the masterful balance of textures and flavors. The chewy blondie base, studded with chunks of chocolate and mini marshmallows, gives way to pockets of molten goodness, while the subtle peanut butter notes weave a comforting thread throughout every single bite, creating an unforgettable indulgence that will have everyone asking for the recipe.

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 Peanut Butter Blondie Base

Let’s get started by preheating your oven to 350°F (175°C) and preparing an 8×8 inch baking pan. Line it with parchment paper, leaving an overhang on the sides. This makes lifting the baked blondies out of the pan a breeze later. In a medium-sized microwave-safe bowl, melt the 6 tablespoons of unsalted butter. You can do this in 30-second intervals, stirring in between, until it’s fully liquid and smooth. Be careful not to overheat it. Once melted, add the 3/4 cup plus 2 tablespoons of brown sugar to the melted butter. Stir vigorously until the sugar is mostly dissolved and the mixture is well combined. This creates a wonderfully rich and slightly fudgy base for our Peanut Butter S’mores Blondies.

Now, it’s time to incorporate the star flavor: peanut butter! Add the 1/2 cup of creamy natural peanut butter to the butter and sugar mixture. Make sure your peanut butter is very well stirred beforehand, as natural peanut butters tend to separate. If yours has a lot of oil on top, drain off any excess oil until you have a smooth, spreadable consistency. Stir this into the butter and sugar until everything is thoroughly combined and you have a glossy, homogenous mixture. This is where that irresistible peanut butter aroma really starts to fill your kitchen. Next, in a separate small bowl, whisk together the 1 large egg and 1 egg yolk. It’s important that these are at room temperature, as they’ll incorporate more easily into the batter and create a better texture. Add the whisked eggs and 1 1/2 teaspoons of vanilla extract to the peanut butter mixture. Whisk everything together until just combined. Don’t overmix at this stage; we want to keep those blondies tender.

Combining Dry Ingredients and Forming the Batter

In another medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup 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 that the leavening agents and salt are evenly distributed throughout the flour, which helps the blondies rise evenly and have the perfect salty-sweet balance. Now, gently fold the dry ingredients into the wet ingredients. Use a spatula and fold just until no dry streaks of flour remain. It’s crucial not to overmix the batter at this point, as overmixing can develop the gluten in the flour, leading to tougher blondies. We’re aiming for a thick, luscious batter that’s just coming together.

Layering the S’mores Magic

Pour about two-thirds of your prepared blondie batter into the prepared 8×8 inch baking pan. Use your spatula to spread it evenly across the bottom. Now, dollop the 1 cup of marshmallow creme over the batter. You don’t need to spread it perfectly; little dollops will work just fine. The heat of the blondies will help it melt and spread during baking. Sprinkle the 1 cup of semisweet chocolate chips evenly over the marshmallow creme. Don’t be shy with those chocolate chips – they’ll melt into gooey pockets of chocolatey goodness. Finally, carefully spoon the remaining one-third of the blondie batter over the chocolate chips and marshmallow creme. Gently spread this top layer of batter to cover as much of the marshmallow and chocolate as possible. It’s okay if some peeks through; that’s part of the s’mores charm!

Baking and Cooling for Perfect Peanut Butter S’mores Blondies

Place the pan in your preheated oven and bake for 25-30 minutes. The edges should be golden brown, and the center should look set but still slightly soft. A toothpick inserted into the center might come out with moist crumbs, which is exactly what we want for a chewy blondie. Be careful not to overbake, or they will become dry. Once baked, remove the pan from the oven and let the Peanut Butter S’mores Blondies cool completely in the pan on a wire rack. This cooling step is incredibly important for the texture. If you try to cut them too soon, they’ll be gooey and fall apart. Letting them cool allows them to firm up beautifully. Once fully cooled, use the parchment paper overhang to lift the entire blondie slab out of the pan. Cut into squares and enjoy the incredible combination of peanut butter, graham cracker, marshmallow, and chocolate!

Conclusion:

There you have it – a simple yet incredibly rewarding recipe for Peanut Butter S’mores Blondies that’s sure to become a new favorite. These blondies strike a perfect balance between chewy, gooey, and slightly crisp, with that irresistible combination of sweet marshmallow, rich chocolate, and salty peanut butter. They’re a fantastic treat for any occasion, from casual get-togethers to special celebrations. Imagine them warm from the oven, the marshmallows slightly toasted and the chocolate molten – pure bliss!

For serving, I highly recommend enjoying these blondies warm with a scoop of vanilla ice cream. The contrast in temperatures and textures is divine. They also stand beautifully on their own with a glass of cold milk. Don’t be afraid to get creative with variations! Consider adding a sprinkle of sea salt on top before baking for an extra pop of flavor, or perhaps a swirl of extra peanut butter for an intensified peanut butter experience. You could even experiment with different types of chocolate chips, like dark chocolate or milk chocolate chunks. The possibilities are endless, so have fun with it and make these Peanut Butter S’mores Blondies your own! I encourage you to give this recipe a try; you won’t be disappointed.

Frequently Asked Questions:

Can I make these Peanut Butter S’mores Blondies ahead of time?

Yes, absolutely! These blondies are best stored in an airtight container at room temperature. They will stay fresh and delicious for up to 3-4 days. They might even taste better on the second day as the flavors meld together.

What’s the best way to store leftover blondies?

To maintain their chewy texture and prevent them from drying out, store your Peanut Butter S’mores Blondies in an airtight container. You can also add a piece of parchment paper between layers to prevent sticking, especially if they are still slightly warm. For longer storage, you can freeze them for up to 2-3 months.