Tessa Recipe run down
Taste good: Signature S’Mores flavors with courageous peanut butter and buttercotch aromas.
Texture: Tough, soft blonde layers with sticky marshmallow and a slight crispy from the chocolate chips.
Ease: So easy!
Why you will love this recipe: Fabulous Twist at S’Mores, which are easy to transport and serve.
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A bite of this peanut butter blondes transport them into a cozy campfire.
These thick, tough blondes are packed with a rich peanut butter and a hint of butter scotch (thanks to the brown sugar!), With Graham Cracker Crumbs folded directly into the dough.
Layer this heavenly mixture with Gooey Marshmallow fluff and perfectly melting chocolate, and you have the ultimate nostalgic pleasure.
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I love to reinvent classic S’Mores flavors in simply too non-serving desserts.
This time I couldn’t resist to add the mixture via peanut butter. It’s serious dessert Heaven!
These blondes with peanut butter are certainly a hit in their lives from S’Mores or peanut butter lovers.
Sprinkle
How to make peanut butter blondes
The peanut butter
- I recommend using natural peanut butter for the best strong peanut butter taste. My favorite is Kirkland Organic (from Costco).
- Make sure that it is very well stirred and completely smooth, without greasy or dry parts.
- Conventional peanut butter (skippy, jif, etc.) should work well, but it will be sweeter with a weaker taste.
- I conducted a juniority experiment with conventional and natural peanut butter while baking Peanut butter experiment here.
Can I use almond butter instead?
Although we have not tried this here, this exchange works perfectly in my peanut butter! So feel free to experiment with the same amount of almond butter instead of the peanut butter. Let me know how it works!
The marshmallow
Every brand of Marshmallow cream or fluff should work well.
Use a rubber spatula or a Small offset spatula To distribute the Marshmallow fluff over the lower layer of peanut butter blonde. It doesn’t have to be perfect!
If this is too difficult, cover the blond dough and put it in the freezer for 15 minutes to easily consolidate it before spreading the fluff.
The chocolate
I prefer half -sweet chocolate chips (ghirardelli brand) for the best taste and the balance of the sweetness. You can replace the same amount by weight of chopped baking chocolates, chocolate bows or mini chocolate chips if you prefer it.
The Graham Crackers
Prefabricated Graham Cracker crumbs are the simplest option. If you only have full gray crackers, pulse 4 full cracker -right corner in a food processor to finely ground, then measure 1/2 cup or 57 grams. Alternatively, you can put the crackers in a ziptop bag and finely ground with a rolling pen or a racket.
The additional egg yolk
Do not skip the additional egg yolk! The additional fat from this additional egg yolk helps to create moist and perfectly tough bars. If you skip this additional egg yolk, your blondies are softer, less tough and could be a little dry.
The best pan for peanut butter -S’Mores Blondies
- I love This 8 x 8-inch metal pan For all blondes, brownies, bar cookies and much more!
- Be sure to use a pan at least 2 inches deep, such as the above, since these blondes are quite thick.
- I do not recommend using glass, ceramic or silicone pans for this recipe because they do not carry out heat so efficiently.
- Find out more about Glass vs. metal pans.
- Place your pan with film or parchment paper, leave an overhang and spray with non -stick cooking spray to prevent a marshmallow chaos.
Can I double this recipe?
Secure! Use A 9 x 13 inch pan And simply double all ingredients. If necessary, add a few minutes to the baking time (see note directly below the baked).
Important: Do not bake the blondes
Sensory indicators are important here because they are thick beams and the baking times vary. Look for the edges as a light golden brown brown, with a little golden brown on the puff marshmallow filling. The center should still have a slight wobble. Make sure not to bake because this can lead to dry blondes.
How to cut blondes into slices
Let the blondes completely cool for perfect slices. Use a sharp knife and guide it under hot water, wipe it carefully between every cut.
How do I store peanut butter blondes?
These blondes last 3 days or 4 days in an airtight container at room temperature.
Can you freeze PB S’Mores Blondies?
Peanut butter S’Mores Blondies freeze very well and thaw very well! Make sure you wrap the slices individually in plastic film and put it in an airtight container to prevent you from drying out. Freeze up to a month. Leave at room temperature before serving.
You will love further recipes:
Peanut butter s’mores blondies
Peanut butter S’Mores Blondies are absolutely full of campfire! These pampering rods have two layers of thick, tough peanut butter blondes that are filled with sticky marshmallow fluff and chocolate chips.
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Instructions
- Preheat the oven to 350 ° F. Line on 8 x 8 inch bright metal pan5 With parchment or film, and leave an overhang on all sides, then spray with a back spray with a non -embroidery spray.
Melt the butter in a large microwave -safe bowl. Add the brown sugar and peanut butter with stirring. Set aside to cool down.
Mix the flour, Graham Cracker crumb, baking powder, baking powder and salt in a medium -sized mixed bowl. Set aside.
Whisk the egg and egg yolk into the chilled peanut butter mixture one after the other and dry up well after each encore. Add the vanilla extract and stir in to combine. Add the flour mixture and stir it until just combined. Dough will be pretty thick.
Press two thirds of the dough into the prepared pan and spread evenly on the edges of the pan. Use a spatula to lower the Marshmallow cream to lower the base layer and then smooth over the dough as evenly as possible. It will be messy, don’t worry to make it perfect. Sprinkle the chocolate pieces evenly over the marshmallow.
Take up parts of the remaining dough with your hands and flatten them with your palms. Top the marshmallow and chocolate chips with pieces of the flattened dough to cover about two thirds of the top.
Bake for about 26-28 minutes or until the middle is slightly shaky, the edges are slightly golden brown and the marshmallow on the top is slightly golden brown. Make sure not to bake to avoid dry blondes. Let cool completely in the pan. Cut into squares and serve.
Store the remains in an airtight container for up to 3 days.
Recipe notes
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This recipe was originally published in 2014 and updated with recipe improvements, additional baking tips and new photos. Photos by Joanie Simon.