Blondies with Peanut Butter S’mores

      Tessa’s Recipe Overview

      Taste: Distinctive s’mores flavors enhanced by robust peanut butter and butterscotch notes.

      Texture: Chewy, soft blondie layers paired with melty marshmallow and a slight crunch from the chocolate chips.

      Ease: Extremely simple!

      Why You’ll Enjoy This Recipe: A fantastic variation on s’mores that’s convenient to transport and serve.

      This post might include affiliate links. Please review our disclosure policy.

      A single bite of these Peanut Butter S’mores Blondies will whisk you away to a warm campfire.

      These rich, chewy blondies are infused with intense peanut butter flavor and a touch of butterscotch (thanks to the brown sugar!), with graham cracker crumbs mixed into the batter.

      Layer this delicious blend with gooey marshmallow fluff and perfectly melted chocolate for an ultimate nostalgic treat.

      Free Cookie Customization Guide!

      A science-based manual to help you bake flawless cookies every time!

      I enjoy transforming classic s’mores flavors into easy-to-serve desserts, such as my delightful S’mores Fudge Bars, simple S’mores Cookies, and no-bake S’mores Mini Cheesecakes.

      This time, I couldn’t resist incorporating peanut butter into the recipe. It’s pure dessert bliss!

      These Peanut Butter S’mores Blondies are destined to please any s’mores or peanut butter enthusiast you know.

      Sprinkle of Science

      How to Create Peanut Butter S’mores Blondies

      The Peanut Butter

      For the best bold peanut butter flavor, I suggest using natural peanut butter. My favorite option is Kirkland Organic (from Costco).

      Make sure it’s well stirred and completely smooth, without any oily or dry bits.

      Traditional peanut butter (like Skippy or Jif) should work fine, but it will be sweeter and have a milder flavor.

      I conducted a side-by-side experiment comparing conventional and natural peanut butter in baking—check out the peanut butter experiment here.

      Can I Use Almond Butter Instead?

      While I haven't tried that here, that substitution works great in my Peanut Butter Cookies! Feel free to experiment with the same amount of almond butter in place of the peanut butter. Let me know how it turns out!

      The Marshmallow

      Any brand of marshmallow creme or fluff should work well.

      Use a rubber spatula or a small offset spatula to spread the marshmallow fluff over the bottom layer of peanut butter blondie dough. It doesn’t need to be perfect!

      If you find it too tricky, cover the blondie dough and place it in the freezer for 15 minutes to firm it up slightly before spreading the fluff.

      The Chocolate

      I prefer semisweet chocolate chips (Ghirardelli brand) for the best balance of flavor and sweetness. You can switch the same weight to chopped baking chocolate, chocolate chunks, or mini chocolate chips if you like.

      The Graham Crackers

      Pre-made graham cracker crumbs are the simplest choice. If you only have whole graham crackers available, pulse 4 full rectangles in a food processor until finely ground, then measure out 1/2 cup or 57 grams. Alternatively, place the crackers in a ziptop bag and crush them with a rolling pin or mallet until finely crumbed.

      Don’t forget the extra egg yolk! The additional fat from this yolk contributes to moist and perfectly chewy bars. Skipping this yolk might result in softer, less chewy blondies that could be a bit dry.

      The Best Pan for Peanut Butter S’mores Blondies

      I highly recommend using an 8 by 8-inch metal pan for all blondies, brownies, bar cookies, and more!

      Make sure to use a pan that is at least 2 inches deep, like the one mentioned, since these blondies are quite thick.

      Glass, ceramic, or silicone pans aren’t recommended for this recipe due to their less efficient heat conduction.

      Find out more about Glass vs. Metal Pans here.

      Line your pan with foil or parchment paper, leaving some overhang, and spray with nonstick cooking spray to avoid a marshmallow mess.

      Can I Double This Recipe?

      Absolutely! Use a 9 by 13-inch pan and simply double all ingredients. You may need to extend the bake time by a few minutes (refer to the note below regarding overbaking).

      Important: Avoid Overbaking Blondies

      Sensory indicators matter since these are thick bars and oven times can vary. Look for the edges to be light golden brown, with slight golden browning on the puffed marshmallow filling visible. The center should still have a slight jiggle. Be cautious not to overbake, as this may result in dry blondies.

      How to Slice Blondies

      For neat slices, allow the blondies to cool completely. Use a sharp knife and run it under hot water, wiping it dry carefully between each cut.

      How to Store