Peanut Butter Smores Blondies: Irresistible Dessert!

Peanut Butter Smores Blondies – just hearing those words evokes a feeling of pure, unadulterated dessert joy, doesn’t it?

Imagine sinking your teeth into a treat that perfectly marries the irresistible chewiness of a classic blondie with the nostalgic, campfire charm of s’mores, all elevated by the creamy, nutty richness of peanut butter. This isn’t merely a dessert; it’s an unforgettable culinary adventure, a true testament to the magic that happens when beloved comfort foods unite.

The journey to this delectable creation began with the humble s’more, a cherished American tradition first documented in a Girl Scout handbook, symbolizing cozy evenings and shared laughter around a crackling fire. Blondies, on the other hand, emerged as a delightful alternative to the chocolate brownie, offering a buttery, vanilla-infused chewiness that has captivated palates for decades. Now, by introducing the universally adored peanut butter, we’ve transformed these individual delights into a harmonious masterpiece. People absolutely adore this dish because it delivers an unparalleled symphony of textures and flavors: the gooey, toasted marshmallows, the pockets of melted chocolate, the satisfying crunch of graham crackers, and that signature chewy blondie base, all beautifully underscored by the comforting depth of peanut butter. Preparing these Peanut Butter Smores Blondies offers all the joy of a fireside treat, conveniently baked into irresistible bars perfect for any occasion.

this Recipe

Ingredients:

• For the Peanut Butter Blondie Base:
  • 1 cup (2 sticks or 226g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (128g) creamy peanut butter (not natural, stir-free works best)
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips (or milk chocolate chips, your preference)
• For the Peanut Butter Swirl:
  • ½ cup (128g) creamy peanut butter
  • 2 tablespoons unsalted butter, softened
  • ¼ cup (30g) powdered sugar (confectioners’ sugar)
  • 1 tablespoon milk (whole or 2%)
  • ¼ teaspoon pure vanilla extract
• For the S’mores Topping:
  • 6 full-sheet graham crackers, broken into quarters (about 24 pieces)
  • 2 cups mini marshmallows (approximately 5-6 ounces)
  • 1 cup (170g) milk chocolate chips or chopped milk chocolate bar

Preparing the Peanut Butter S’mores Blondie Base

Get ready to create some absolutely incredible Peanut Butter S’mores Blondies! This recipe brings together all the best elements of a chewy blondie, a creamy peanut butter swirl, and that irresistible s’mores topping. Let’s start with the rich and buttery blondie base.

1. First things first, let’s get our oven ready. Preheat your oven to a cozy 350°F (175°C). While it’s warming up, prepare a 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the sides. This makes it super easy to lift the entire blondie slab out of the pan once it’s cooled, making cutting a breeze. Lightly grease the parchment paper with a little non-stick cooking spray or butter to prevent any sticking.
2. In a large microwave-safe bowl or a medium saucepan over low heat, melt your 1 cup of unsalted butter. You want it completely melted but not boiling. Once melted, remove it from the heat if you’re using a saucepan.
3. To the melted butter, add the granulated sugar and the packed light brown sugar. Give it a good whisk until the sugars are fully incorporated and the mixture looks smooth. The warmth from the butter will help the sugars dissolve a bit, contributing to that wonderful chewy texture we’re aiming for in our blondies.
4. Next, crack in your two large eggs, one at a time, whisking well after each addition. It’s important to mix thoroughly here; you want to see a visibly lighter and slightly thicker mixture as you incorporate air into the eggs. Follow this up with the pure vanilla extract and the ½ cup of creamy peanut butter for the base. Whisk until everything is perfectly smooth and beautifully combined. The peanut butter will emulsify into the mixture, creating a wonderfully fragrant and rich batter.
5. In a separate medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt. Make sure these are well combined so that the leavening agent is evenly distributed throughout the blondies. This step ensures a uniform rise and texture.
6. Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry flour mixture to the wet butter and sugar mixture, mixing with a wooden spoon or spatula until just combined. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, leading to tough blondies, and we definitely want ours to be tender and chewy. Stop mixing as soon as you see no more dry streaks of flour.
7. Finally, gently fold in the 1 cup of semi-sweet chocolate chips (or milk chocolate chips, if you prefer a sweeter base). Distribute them evenly throughout the batter. These chocolate chips in the base add another layer of deliciousness and chewiness before we even get to the S’mores topping.
8. Pour the luscious blondie batter into your prepared 9×13 inch baking pan. Use an offset spatula or the back of a spoon to spread it out evenly into a smooth layer. This ensures that every bite of your Peanut Butter S’mores Blondies will be perfectly consistent.

Crafting the Peanut Butter Swirl for Your Blondies

No Peanut Butter S’mores Blondies would be complete without that signature, irresistible peanut butter swirl! This adds another dimension of peanut butter flavor and a beautiful visual appeal. It’s surprisingly simple to make.

9. In a small bowl, combine the ½ cup of creamy peanut butter, 2 tablespoons of softened unsalted butter, ¼ cup of powdered sugar, 1 tablespoon of milk, and ¼ teaspoon of pure vanilla extract.
10. Using a fork or a small whisk, mix these ingredients together until you have a smooth, spreadable, and uniform paste. It should be thick enough to hold its shape but soft enough to swirl. If it’s too stiff, add a tiny splash more milk (about ½ teaspoon at a time) until it reaches the desired consistency. If it’s too thin, you can add a little more powdered sugar.
11. Now, dollop spoonfuls of this peanut butter swirl mixture randomly over the top of the blondie batter in the pan. Don’t worry about being too neat at this stage; rustic is good!
12. Take a butter knife or a skewer and gently swirl the peanut butter dollops into the blondie batter. Create beautiful patterns – a figure-eight, zig-zags, or random swirls all work wonderfully. Don’t overdo it; a few good swirls are all you need to create that lovely marbling effect. This is where the magic of the peanut butter swirl really comes to life, making each slice uniquely beautiful and bursting with peanut butter flavor.

Baking the Peanut Butter S’mores Blondies

Now, let’s get these beauties into the oven! Baking is a crucial step to get that perfect chewy texture before we even think about adding the S’mores topping.

13. Place the pan into your preheated 350°F (175°C) oven. Bake for approximately 25-30 minutes.
14. You’ll know they’re ready for the S’mores topping when the edges are lightly golden, and the center is set but still looks a little soft. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. We’re looking for an underbaked blondie at this stage, as it will go back into the oven with the topping. This slight underbaking ensures the blondies remain wonderfully chewy and don’t dry out after the second bake.

Assembling the S’mores Topping for the Ultimate Blondie Experience

Here’s where we transform these delicious peanut butter blondies into the ultimate Peanut Butter S’mores Blondies! This topping layer is what takes them from great to absolutely unforgettable.

15. Carefully remove the blondies from the oven after their initial bake. Don’t turn the oven off!
16. Immediately and evenly scatter the quartered graham cracker pieces over the warm, partially baked blondie base. Try to cover as much of the surface as possible, but don’t worry about perfect placement.
17. Next, sprinkle the 2 cups of mini marshmallows over the graham crackers. Be generous! These will puff up and get wonderfully golden and gooey.
18. Finally, distribute the remaining 1 cup of milk chocolate chips (or chopped chocolate) over the marshmallows and graham crackers. The residual heat from the blondies will already start to melt them slightly.
19. Return the pan to the oven for another 5-10 minutes. Keep a very close eye on them during this final bake. The goal is for the marshmallows to become beautifully golden brown and toasted, and for the chocolate chips to be gloriously melted and soft.
20. 
    

    Important Tip for Toasted Marshmallows:

    If your marshmallows aren’t browning enough but the chocolate is melting well, you can switch your oven to the broiler setting for the last 1-2 minutes. Make sure to watch them like a hawk – marshmallows can go from perfectly toasted to burnt in a matter of seconds! Position the oven rack a bit lower if using the broiler to prevent them from burning too quickly. The broiler will give you that authentic campfire S’mores char.

Cooling and Serving Your Delicious Peanut Butter S’mores Blondies

The hardest part of making these incredible Peanut Butter S’mores Blondies is waiting for them to cool. But trust me, it’s worth every second for clean cuts and the perfect texture!

21. Once the marshmallows are perfectly toasted and the chocolate is melted and gooey, carefully remove the pan from the oven.
22. This step is crucial for perfect blondies: Let the blondies cool completely in the pan on a wire rack. This could take anywhere from 2 to 3 hours, or even longer. For the cleanest cuts and the best texture, I often recommend letting them cool for at least 4 hours, or even chilling them in the refrigerator for an hour once they’ve reached room temperature. The S’mores topping needs time to set up, otherwise, it will be a messy, sticky (though still delicious!) affair when you try to cut them. Patience truly is a virtue here!
23. Once completely cooled and set, use the parchment paper overhang to carefully lift the entire slab of Peanut Butter S’mores Blondies out of the pan and transfer it to a cutting board.
24. Now comes the fun part: cutting! Using a sharp, large knife, cut the blondies into 18-24 squares, depending on your desired portion size. For extra neat cuts, you can wipe your knife clean between each slice, especially through the sticky marshmallow and chocolate topping.
25. Serve your glorious Peanut Butter S’mores Blondies at room temperature, perhaps with a tall glass of milk, or even slightly warmed in the microwave for a few seconds to bring back that gooey S’mores magic. They are fantastic as a potluck dessert, a special treat for family, or just a delicious indulgence for yourself.
26. Store any leftover blondies in an airtight container at room temperature for up to 3-4 days. They are usually best enjoyed within the first two days, but they will still be delicious for a few more. If you’re looking for a longer storage option, they can also be frozen for up to a month. Just make sure they are well-wrapped to prevent freezer burn, and thaw at room temperature before serving.

<h2>Conclusion:</h2>

<p>Well, friends, we’ve reached the sweet end of our journey, and I genuinely hope you’re feeling inspired to roll up your sleeves and get baking! If there’s one recipe I could implore you to try, it’s this one. What makes these <strong>Peanut Butter Smores Blondies</strong> an absolute must-bake, you ask? It’s the sheer audacity of combining three of life’s greatest pleasures into one utterly irresistible treat. Imagine the chewy, buttery richness of a blondie, infused with that comforting, nutty embrace of peanut butter, then elevated to legendary status with the nostalgic delight of toasted marshmallows, melted chocolate, and crunchy graham cracker crumbs. It’s a symphony of textures and flavors that dances on your palate, offering a delightful contrast between the soft, gooey center and the slightly crispy edges, all crowned with that unmistakable s’mores magic.</p>

<p>This isn’t just another dessert; it’s an experience. It evokes those cherished memories of campfire nights under the stars, but with a sophisticated, homemade twist that makes it perfect for any occasion. From the moment you pull these golden beauties from the oven, filling your kitchen with an aroma that’s both familiar and exciting, you’ll understand why I’m so passionate about them. The way the marshmallows bubble and caramelize, the chocolate chips become melty pockets of pure joy, and the peanut butter adds a depth that balances the sweetness – it’s simply divine. <h5>I promise you, these blondies are more than just a treat; they’re a hug in dessert form, a perfect blend of childhood wonder and adult indulgence.</h5> They manage to be incredibly decadent without being overly complicated, making them accessible for bakers of all skill levels. Plus, the joy of sharing something so uniquely delicious is truly unmatched.</p>

<p>Now, for serving suggestions! While these blondies are absolutely phenomenal on their own, especially when warm, I have a few ideas to elevate the experience even further. <strong>Picture this:</strong> a generous square, still slightly warm from the oven, served with a scoop of premium vanilla bean ice cream, allowing the cold creaminess to perfectly cut through the rich sweetness of the blondie. A drizzle of homemade chocolate ganache or a salted caramel sauce would also be an incredible addition, adding another layer of luxuriousness. For a simpler pairing, a tall glass of cold milk or a robust cup of coffee makes for a wonderful companion. They are also fantastic additions to a dessert platter for parties or potlucks, guaranteed to be the first to disappear. Don’t be surprised if people ask for the recipe – they always do!</p>

<p>And what about variations? The beauty of a blondie recipe is its versatility. Feel free to experiment! If you want to lean into the chocolate a bit more, try a mix of milk chocolate and dark chocolate chips, or even chop up your favorite chocolate bar to scatter throughout the batter. For an extra nutty crunch, you could fold in some chopped peanuts or even a handful of pretzels for a delightful salty-sweet contrast. If you’re feeling adventurous, consider a swirl of raspberry jam or a sprinkle of shredded coconut before baking for a different flavor profile. <h4>The core components are so strong that they can handle a little playful improvisation.</h4> Perhaps a different type of graham cracker, like chocolate grahams, for an even deeper chocolate note? The possibilities are truly endless, limited only by your imagination and your pantry.</p>

<p>So, what are you waiting for? This is your sign to dive in and create some magic in your kitchen. I can’t emphasize enough how much joy these blondies bring, both in the making and the devouring. Trust me, you won’t regret it. Once you’ve had a chance to bake and taste these incredible treats, please come back and share your experience with me! I absolutely adore hearing about your kitchen adventures, your successes, and any fun twists you tried. Did you serve them with ice cream? Did you add extra chocolate? <strong>I’m eager to hear all about it.</strong> Happy baking, my friends!</p>

Peanut Butter Smores Blondies

I created these Peanut Butter S’mores Blondies during that awkward transition between summer and fall when I wasn’t quite ready to let go of campfire season but definitely craving something more substantial than a basic s’more. The result was this irresistible mash-up that’s become my most requested dessert for gatherings year-round. These bars combine everything we love about s’mores – the graham cracker base, gooey marshmallow center, and melty chocolate – but elevate it with rich, chewy peanut butter blondie layers that add a whole new dimension of flavor. They’re like summer camp nostalgia wrapped in a cozy sweater.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
10 Minutes

Servings
18-24 squares

Ingredients

• 1 cup (226g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup (128g) creamy peanut butter (for base)
• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (170g) semi-sweet chocolate chips (for base)
• ½ cup (128g) creamy peanut butter (for swirl)
• 2 tbsp unsalted butter, softened (for swirl)
• ¼ cup (30g) powdered sugar
• 1 tbsp milk
• ¼ tsp pure vanilla extract (for swirl)
• 6 full-sheet graham crackers, quartered
• 2 cups mini marshmallows
• 1 cup (170g) milk chocolate chips (for topping)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang, and lightly grease.
2. Step 2
   Melt 1 cup unsalted butter. Whisk in granulated sugar and packed light brown sugar. Add eggs one at a time, whisking well after each, then whisk in 1 tsp vanilla extract and ½ cup creamy peanut butter until smooth.
3. Step 3
   In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in 1 cup semi-sweet chocolate chips.
4. Step 4
   Pour the blondie batter into the prepared pan and spread evenly.
5. Step 5
   In a small bowl, combine ½ cup creamy peanut butter, 2 tbsp softened unsalted butter, ¼ cup powdered sugar, 1 tbsp milk, and ¼ tsp vanilla extract. Mix until smooth and spreadable. Dollop spoonfuls of this mixture over the blondie batter and gently swirl with a knife or skewer.
6. Step 6
   Bake for 25-30 minutes. The edges should be lightly golden and the center set but still soft (slightly underbaked).
7. Step 7
   Carefully remove the blondies from the oven (keep oven on). Immediately and evenly scatter the quartered graham crackers, then 2 cups mini marshmallows, and finally 1 cup milk chocolate chips over the warm, partially baked blondie base.
8. Step 8
   Return the pan to the oven for another 5-10 minutes, until marshmallows are beautifully golden brown and toasted, and chocolate is melted. For extra browning, you can switch to the broiler for the last 1-2 minutes, watching very closely to prevent burning.
9. Step 9
   Remove from oven. Let the blondies cool completely in the pan on a wire rack for 2-4 hours (or chill in the refrigerator for 1 hour after reaching room temperature) for the cleanest cuts. Once set, lift by the parchment paper, transfer to a cutting board, and cut into 18-24 squares. Serve at room temperature or slightly warmed. Store leftovers in an airtight container at room temperature for up to 3-4 days or freeze for up to a month.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.