S’mores Blondies

Photo by Raymond Hom
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  • Makes 24 blondies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 192 calories
    • 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


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


  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.