Tessa’s Recipe Rundown
Taste: Signature s’mores flavor that we all know and love, with the marvelous addition of butterscotch and peanut butter flavors.
Texture: The texture is indescribably awesome. Chewy, ooey-gooey, crunchy goodness.
Ease: So easy!
Pros: Amazing twist on s’mores that everyone will love.
Cons: Sugar overload!
Would I make this again? Absolutely.
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One bite of these Peanut Butter S’mores Blondies will instantly brighten your day.
Packed full of classic s’mores flavors, meets butterscotch blondies, plus peanut butter, these bars are like little bites of nostalgia.
The idea for these blondies came from a sudden craving I had for s’mores. I wanted to make some sort of s’mores goodie, and I wanted it to be relatively quick and in easy-to-serve bar form.
I had the idea to stuff classic s’mores components between two layers of blondie dough, and I wanted there to be some peanut butter element involved.
It turned out as perfectly as I imagined! The blondie itself is so beautifully chewy, with the perfect balance of sweet butterscotch and nutty peanut butter flavors. Add in the marshmallow, chocolate, and graham crackers, and these babies become gooey, sticky, crazy delicious treats you won’t be able to resist!
If you have any s’mores lovers or peanut butter lovers in the family, they will adore these Peanut Butter S’mores Blondies.
I can’t wait to hear what you think!
How to Make Peanut Butter S’mores Blondies
What Type of Peanut Butter is Best for Baking?
- This recipe has only been tested with conventional peanut butter (Skippy).
- Recently, I’ve tested multiple peanut butter recipes using natural peanut butter and found the results to be terrific.
- Only use natural peanut butter if it’s VERY well stirred to be completely smooth and cohesive, with no oily or dry bits.
- Check out the peanut butter experiment here.
Do I Have to Use Hershey’s Chocolate?
No! Of course, Hershey’s is the quintessential s’mores chocolate, but if you don’t have it or don’t prefer it, feel free to use your favorite chocolate bar. I recommend opting for a semisweet chocolate bar (like Ghirardelli) in its place, but feel free to experiment to see what you prefer.
The Best Pan for Peanut Butter S’mores Blondies
- I love this 8 by 8-inch metal pan for all blondies, brownies, bar cookies, and more!
- Be sure to use a pan at least 2-inches deep, like the one I recommend, as these bars are on the thick side.
- I don’t recommend using glass for this recipe.
- Learn more about Glass vs. Metal Pans in my article here.
How to Slice & Serve Peanut Butter S’mores Blondies
To get cleaner cuts, refrigerate the bars before cutting. If desired, microwave them to get that wonderfully gooey middle.
How to Store Peanut Butter S’mores Blondies
Blondies are best the day they’re made, but will keep in an airtight container at room temperature for 2 days or in the fridge for 4 days.
More Recipes You’ll Love:
- No Bake S’mores Mini Cheesecakes
- S’mores Pizookies
- Peanut Butter Chocolate Chunk Bars
- Classic Blondies Recipe
- S’mores Cookies
Peanut Butter S’mores Blondies
Ingredients
- 1 stick (113 grams ) unsalted butter
- 2 cups (400 grams) brown sugar, preferably dark brown
- 1/2 cup (135 grams) peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (318 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 XL-sized Hershey’s milk chocolate bars*
- 1 1/2 cups (7 1/2-ounce jar or 216 grams) marshmallow crème
- 4-5 whole graham crackers
Instructions
- 1. Preheat the oven to 350°F. Line an 8×8-inch pan with foil, leaving an overhang on all sides, then spray with nonstick baking spray.
- 2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda, and salt in a large mixing bowl.
- 3. Add the eggs to the cooled peanut butter mixture, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.
- 4. Divide the dough in half and press half into the prepared pan, spreading evenly to the edges of the pan. Place the graham crackers, then the chocolate bars, over the dough. Spread the marshmallow crème evenly over the chocolate.
- Scoop out balls of the remaining dough and flatten completely. Top the marshmallow crème evenly with the flattened dough to cover completely.
- 5. Bake for 30-35 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.
Recipe Notes
This recipe was created in 2014 and updated with improved recipe notes and tips.
These were amazing. Really easy and quick to make. I waited overnight for them to set up in the fridge before I cut the bars. I got 12 bars and then microwaved for about 15 seconds before eating. This might be one of my favorite recipes.
Hooray!! So glad you love these blondies, Laura!
Mediocre recipe. I think it would be slightly better if quality chocolate (not hersheys) would be used.