Some days you just want an ooey, gooey s’more. Today? Is one of those days. Skip the backyard – marry fudgy cookie bars with S’mores and make S’mores Blondies!
Because it’s well established that I don’t do outdoor s’mores, I make indoor oven s’mores. I don’t even like making s’mores in my backyard, so the oven is it for me.
Me and s’mores are friends…when I can broil the marshmallows in my oven.Oh, and when the s’mores are on top of a blondie and instead of regular chocolate you use Nutella.
How to make S’mores Blondies
- The blondie base is my favorite blondie recipe. It’s a basic recipe that you can do so many things with. In fact, I’ve use this same exact recipe to make Loaded Chocolate Chip Bars, Caramel Crunch Blondies, Toffee Blondies, Butterscotch Gooey Bars…and so on.
- The blondie is full of butter and an extra hefty dose of brown sugar. The 2 full cups of brown sugar makes these stay soft for days. And, well. 2 cups = good. You can make the bars a few days ahead of when you’re going to make the s’mores without any issue.
- Once the bars are cool, don’t cut them. Slather them with Nutella instead. Or, if you don’t have or like Nutella (!!!) you can use any chocolate spread you want. There are so many kinds out there now; Hershey’s and Reese’s both have a version. Or use peanut butter!
- Sprinkle the top with mini marshmallows and then broil them for just a few minutes. Don’t walk away from the stove! You don’t want them to burn. Cut and serve the s’mores bars that day, if possible. Marshmallows go wonky once they’ve been heated and left to sit overnight.
Expert Tips
- Bake the blondies in a metal pan for best results. Take them out when they just lose their glossy sheen – they’ll firm up as they cool.
- You can broil the marshmallows on top or use a kitchen torch to toast them.
- Store them only before adding the marshmallows. Once toasted, they’ll only last the day.
S’mores Blondies Recipe
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Ingredients
- ½ cup (113g) unsalted butter , softened
- 2 cups (400g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups (248g) all-purpose flour
- 1 cup Nutella or other chocolate spread
- 4-5 cups mini marshmallows
Instructions
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Preheat oven to 350°F. Line a 9×13” metal pan with foil and spray well with cooking spray.
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Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. The mixture will be wet.
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Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer.
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Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked. Cool completely before continuing.
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Frost with chocolate spread and top with marshmallows. Broil on high for about 1-2 minutes, watching them closely to make sure the marshmallows don’t burn. Once you add the marshmallows, these are best eaten the same day.
