Peanut Butter Smores Blondies

Happy National S’mores Day, everybody! Okay, you caught me…the holiday was technically yesterday. Oops? But regardless, why can’t we celebrate today?! I know I am, which is why I baked these ever so decadent Peanut Butter S’mores Blondies! And yes, they are every bit as ooey-gooey as they look, and then some. I’ve never been a big believer of depriving myself of all the yummy goodness that life has to offer and enjoyed these IMMENSELY with a big cup of coffee to wash it all down, and I hope you do the same! You deserve it! Nothing like a belated S’ mores Day celebration to treat yourself on this delightful Sunday. Recipe from Tessa Arias of Handle the Heat. Thanks, Tessa!

Ingredients

1 stick (4 ounces) unsalted butter
2 cups (14 ounces) brown sugar, preferably dark brown
1/2 cup (4.8 ounces) peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups (11.25 ounces) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 XL-sized Hershey’s milk chocolate bars (I used a 12-ounce bag of Nestle semi-sweet chocolate chips)
1 1/2 cups (7 1/2-ounce jar) marshmallow crème
4-5 whole graham crackers

Directions

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.
5. Scoop out balls of the remaining dough and flatten completely. Top the marshmallow crème evenly with the flattened dough to cover completely.
6. 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.

*Very difficult to cut, but it didn’t matter!