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Peanut Butter S'mores Blondies

Peanut Butter S'mores Blondies

Peanut Butter S'mores Blondies have a layer of graham cracker, Hershey's chocolate bars, and marshmallow fluff stuffed between two layers of chewy peanut butter butterscotch blondies.

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time 15 minutes
Total Time: 1 hour
Yields: 16 blondies
Recipe by Tessa Arias


  • 1 stick (4 ounces) unsalted butter
  • 2 cups (14 ounces) brown sugar, preferably dark brown
  • 1/2 cup (4.8 ounces) peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (11.25 ounces) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 XL-sized Hershey’s milk chocolate bars
  • 1 1/2 cups (7 1/2-ounce jar) marshmallow crème
  • 4-5 whole graham crackers


  1. 1. Preheat the oven to 350°F. Line an 8x8-inch pan with foil, leaving an overhang on all sides, then spray with nonstick baking spray.
  2. 2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.
  3. 3. Add the eggs to the cooled peanut butter mixture, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.
  4. 4. Divide the dough in half and press half into the prepared pan, spreading evenly to the edges of the pan. Place the graham crackers then the chocolate bars over the dough. Spread the marshmallow crème evenly over the chocolate.
  5. Scoop out balls of the remaining dough and flatten completely. Top the marshmallow crème evenly with the flatten dough to cover completely.
  6. 5. Bake for 30-35 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.