S’mores Blondies

S’mores Blondies
Raymond Hom
Update a childhood favorite with these chewy bars topped with mini marshmallows, chocolate chips, and crumbled graham crackers.

Get the recipe
.
Makes 24 blondies
preparation
30
minutes
cooking
150
minutes

Ingredients

8
tablespoons
(1 stick) unsalted butter, plus more for the pan
1
cup
all-purpose flour, spooned and leveled
2
teaspoons
baking powder
1
teaspoon
kosher salt
1 1/2
cups
packed light brown sugar
2
teaspoons
pure vanilla extract
2
large eggs
1
cup
pecans or walnuts, coarsely chopped
4
graham crackers, broken into small pieces
1
cup
miniature marshmallows
3/4
cup
semisweet chocolate chips

Directions

  1. Preheat oven to 350° F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil; butter the foil. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a medium saucepan, melt the butter over low heat. Remove the pan from heat and stir in the brown sugar and vanilla. Whisk in the eggs until combined. Mix in the flour mixture until combined, then the pecans.
  3. Spread the flour-nut mixture in the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle with the graham crackers, marshmallows, and chocolate chips and bake until the marshmallows are pale golden, 7 to 8 minutes more. Set the pan on a wire rack and let cool completely. Lift the blondies out of the pan, using the foil to help, and cut into 24 bars.
  4. Storage suggestion: Keep the blondies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

 

Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 192
  • Fat 10 g
  • Sat Fat 4 g
  • Cholesterol 28 mg
  • Sodium 144 mg
  • Protein 2 g
  • Carbohydrate 25 g
  • Sugar 19 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 29 mg
What does this mean? See Nutrition 101.