S’more Blondie Bars
I came up with this recipe for S’mores Blondie Bars during a family camping trip, when I realized I wanted s’mores without the mess. No more dropping marshmallows into the fire or sticky fingers—just the best parts of s’mores, in a neat and gooey blondie bar.
These bars have it all: layers of buttery graham crackers and rich blondie batter, with a silky chocolate ganache and a thick topping of marshmallow fluff. The blondies are chewy and sweet, while the graham crackers add that familiar crunch. Toasting the marshmallow on top adds that perfect campfire taste we all love without having to dodge the smoke to make it happen.
Don’t let the layers fool you! The hardest part of this recipe is whipping up the marshmallow, and that’s just a matter of patience. After that, it’s smooth sailing. Once your marshmallow fluff is torched and golden, you’ll feel like a dessert pro—without the campfire smell sticking to your clothes. These are a must-try, whether you’re a camping fan or not! Happy Baking!
With Love,
Your Baker, Hannah
Convinced it’s time for some homemade blondies? Here’s a grocery list of everything you’re gonna need!
Ingredients for S’more Blondie Bars:
Graham Crackers
Butter
Brown Sugar
Granulated Sugar
Eggs
Vanilla Extract
All-Purpose Flour
Baking Powder
Salt
Semi-Sweet Chocolate Chips or Chunks
Heavy Cream
Egg Whites
Granulated Sugar (for meringue)
Vanilla (for meringue)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
If you're in need of alternatives, here are some substitutions you can try:
Butter: Use coconut oil or vegetable oil for a dairy-free version.
Brown Sugar: White sugar mixed with a little molasses can mimic brown sugar.
Granulated Sugar: You can use coconut sugar for a less processed option.
Eggs: Substitute 1 egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
All-Purpose Flour: Gluten-free flour blends can work as a substitute.
Heavy Cream: Use coconut cream for a dairy-free ganache.
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Step-By-Step Summary for Baking Homemade Blondies:
Start by preheating your oven to 350°F and lining your baking pan with buttered parchment paper for easy removal. Melt the butter in a medium saucepan over medium heat, stirring frequently until it turns a beautiful brown and emits a nutty aroma. Allow it to cool slightly before mixing it with the sugars, egg, and vanilla in a large bowl.
In another bowl, combine the flour, baking powder, and salt before folding them into the wet ingredients.
Layer graham crackers in the bottom of the prepared pan, spread half of the blondie batter over them, then add another layer of graham crackers followed by the rest of the batter. Bake for 30-35 minutes until a toothpick comes out mostly clean.
After cooling, prepare the chocolate ganache by heating cream and pouring it over chocolate.
Once set, make the marshmallow fluff by whipping egg whites and sugar over a double boiler until warm, then whipping until stiff peaks form. Spread the fluff over the cooled bars and toast it with a pastry torch for that perfect golden finish.
FAQs About Browning Butter:
What is browning butter?
Browning butter involves cooking it until the milk solids toast and turn brown, giving it a nutty flavor. It's a simple way to elevate your baked goods.
How do I know when the butter is browned?
You'll see tiny brown specks forming in the bottom of the pan and smell a nutty aroma. It typically takes about 5-7 minutes over medium heat.
Can I brown butter in the microwave?
While you can melt butter in the microwave, it’s hard to control the browning process. It’s best done on the stove for even results.
How to Make the Best Chocolate Ganache:
What is ganache?
Ganache is a mixture of chocolate and cream that creates a smooth, rich topping or filling.
How do I ensure my ganache is smooth?
Use high-quality chocolate and pour hot cream over it, allowing it to sit for a few minutes before stirring. This helps to melt the chocolate evenly.
Can I add flavor to ganache?
Absolutely! Try adding a splash of vanilla extract, espresso powder, or liqueurs for added flavor.
How to Prevent Your Marshmallow from Flopping:
What’s the key to stable marshmallow fluff?
Make sure your egg whites are at room temperature and whip them to stiff peaks. This ensures they hold their shape when spread over the bars.
How can I make the marshmallow fluff more stable?
You can add a small amount of cornstarch or gelatin to help stabilize it further.
Can I use store-bought marshmallow fluff instead?
Yes, you can! Just spread it on top and toast it for that toasted marshmallow flavor.
How to Store Your Baked Blondies:
How do I store blondie bars?
Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Recipe for S’more Blondie Bars:
S'more Blondie Bars
Ingredients
Instructions
- Preheat your oven to 350°F and line an 9x9-inch baking pan with buttered parchment paper (make sure to leave some overhang so you can lift the bars out later). This will make your life a lot easier when it’s time to slice.
- In a medium saucepan, melt the butter over medium heat. Keep cooking the butter, stirring frequently. It will start to foam, and after about 5-7 minutes, you’ll notice brown specks forming at the bottom of the pan. The butter will also take on a nutty aroma—this means it's browned!
- Once the butter has browned, remove it from the heat immediately to avoid burning. Let it cool for a few minutes before using it in your blondie batter.
- In a large mixing bowl, whisk together the browned butter and both sugars until smooth.
- Add the egg, egg yolks, and vanilla extract, mixing until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until everything is well combined.
- Grab your graham crackers and line the bottom of the pan with a single layer. You want full coverage, so break the crackers as needed to make sure they fit snugly.
- Once that’s ready, spread half of the blondie batter evenly over the graham cracker layer. Use a spatula to smooth it out, making sure to get into all the corners.
- Next, grab your last 4 graham crackers and add another layer on top of the blondie batter. Push them down just a bit so they’re firmly in place.
- Pour the remaining blondie batter over the top graham cracker layer, spreading it out as evenly as possible. Don’t stress too much if a few graham bits peek through.
- Pop the whole thing into your preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Let the bars cool completely in the pan. Resist the urge to cut in too soon!
- Once the blondies are cooled, it's time to start your ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over your chocolate chips or chunks and let it sit for a few minutes. After a little wait, stir the mixture until it’s smooth and glossy.
- Pour the ganache over the cooled blondie base and spread it out with a spatula to cover the top. Pop the pan in the fridge and let the ganache set for about 30 minutes.
- While the ganache is setting, whisk together the egg whites and granulated sugar in a heatproof bowl over a saucepan of simmering water (double boiler style). Keep whisking until the sugar dissolves and the mixture is warm.
- Transfer the egg white mixture to a stand mixer (or use a hand mixer) and whip on high speed until stiff peaks form, about 5-7 minutes. Add a splash of vanilla and mix until combined.
- Once the ganache has set, spread the marshmallow fluff evenly over the top of the bars, creating a thick, fluffy layer.
- Grab your pastry torch and carefully toast the marshmallow fluff until golden brown.
- Let the bars cool again for a bit before slicing and serving. Enjoy the gooey s’mores goodness!
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