S’mores Blondies

S’mores Blondies bring the familiar campfire combination of graham crackers, chocolate, and toasted marshmallows into a soft, chewy bar. The blondie base has plenty of brown sugar and butter flavor, with pockets of melted chocolate and gooey marshmallow running through the top.

They’re a good choice when you want s’mores without building a fire—or standing outside trying to keep marshmallows from falling off the stick. Everything bakes in one pan and gets sliced into easy little squares.

Why You’ll Love This Recipe

These blondies have all three parts of a classic s’more without being overly complicated. Graham crackers add crunch, chocolate melts into little pockets, and marshmallows give you that unmistakable toasted finish.

The brown sugar blondie underneath is soft and chewy rather than cakey. It also has enough buttery flavor to stand up to all the toppings.

And unlike individual s’mores, one pan gives you plenty to share. Once completely cooled, the bars are easy to pack for parties or picnics.

I especially like these for summer parties, cookouts, sleepovers, or casual weekend baking. They’re sturdy enough to pick up, but the middle stays wonderfully soft.

The marshmallows go in toward the end of baking so they can puff and toast without completely disappearing into the batter. Those browned, sticky patches are part of what makes the finished bars so good.

Ingredients You’ll Need

You’ll need basic blondie ingredients plus the classic s’mores trio:

• All-purpose flour
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Baking powder
• Salt
• Graham crackers
• Semisweet chocolate chips
• Mini marshmallows

How To Make S’mores Blondies

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easier removal.

Step 2: Melt the butter and let it cool for a few minutes. Whisk in the brown sugar and granulated sugar until the mixture looks smooth and glossy.

Step 3: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the butter mixture just until no streaks of flour remain.

Step 5: Break the graham crackers into small, irregular pieces. Fold most of them into the batter along with most of the chocolate chips, reserving some of each for the top.

Step 6: Spread the thick batter evenly into the prepared pan. Bake for about 18 minutes, until the edges are beginning to set but the center isn’t completely finished.

Step 7: Remove the pan briefly from the oven and scatter the mini marshmallows, remaining chocolate chips, and reserved graham cracker pieces over the surface.

Step 8: Return the pan to the oven for another 8–12 minutes, until the blondies are set around the edges and the marshmallows are puffed and lightly golden. Don’t overbake while waiting for the center to become firm; it will continue setting as it cools.

S’mores Blondie Variations

Milk Chocolate S’mores Blondies

Use milk chocolate instead of semisweet for a flavor closer to traditional campfire s’mores.

Extra-Graham Blondies

Add more broken graham cracker pieces over the top for extra crunch.

Dark Chocolate S’mores Blondies

Use dark chocolate chips to balance the sweetness of the marshmallows and brown sugar.

Chocolate Chunk Blondies

Replace the chips with roughly chopped chocolate for irregular pools of melted chocolate throughout.

Extra-Toasted S’mores Blondies

Give the finished pan a very brief broil to create darker toasted spots across the marshmallows.

Storing S’mores Blondies

Once completely cool, store the blondies in an airtight container at room temperature for about 3–4 days. Place parchment between layers to keep the marshmallow tops from sticking together.

FAQ

How Do I Keep The Marshmallows From Disappearing?

Add most of them toward the end of baking rather than mixing them all into the batter from the beginning.

Why Are My Blondies Cakey?

Too much flour or overbaking can create a cakier texture. Measure the flour carefully and remove the pan while the center is still soft.

Can I Use Chocolate Bars Instead Of Chips?

Yes. Roughly chopped milk or semisweet chocolate creates larger melted pockets that work especially well with the marshmallows.

Can I Make S’mores Blondies Ahead?

Absolutely. Bake them a day ahead and keep them tightly covered once completely cooled.

How Do I Cut Through Sticky Marshmallows?

Let the bars cool completely, then use a sharp knife lightly greased or warmed and wiped dry between cuts.

Can I Broil The Marshmallows?

You can broil them very briefly after baking if you want a more toasted appearance. Stay right beside the oven because marshmallows can burn within seconds.

For longer storage, freeze individual bars in a well-sealed container. The marshmallow texture may change slightly after thawing, but the blondie itself freezes well.

What To Serve With S’mores Blondies

Cold milk: A simple glass of milk is especially good with the sweet chocolate and toasted marshmallow topping.

Hot coffee: Coffee balances the rich brown sugar and chocolate flavors nicely.

Vanilla ice cream: Warm a blondie slightly and add a small scoop for an easy plated dessert.

Fresh strawberries: Their fresh, slightly tart flavor gives you a nice break from the rich chocolate and marshmallow.

Summer dessert trays: Cut the blondies into smaller squares and serve them with cookies, brownies, or fresh fruit at a cookout.

Hot chocolate: For cooler weather, these make a fun s’mores-style treat alongside a mug of hot chocolate.

Let the pan cool before you start cutting, even though those melted marshmallows and chocolate will make that difficult. Warm blondies are very soft and can fall apart around the gooey topping.

And don’t chase a completely clean toothpick. Slightly soft centers are what give S’mores Blondies their chewy texture once cooled.

This S’mores Blondies recipe is a gooey, chewy dessert loaded with chocolate, marshmallows, and graham cracker flavor—perfect for summer parties, potlucks, holiday baking, and easy dessert bars.

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsalted butter, melted
• 1½ cups packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ cups broken graham cracker pieces
• 1½ cups semisweet chocolate chips
• 2 cups mini marshmallows

Instructions

1. Preheat the oven to 350°F and grease and parchment-line a 9×13-inch baking pan.
2. Whisk the melted butter, brown sugar, and granulated sugar until smooth.
3. Whisk in the eggs one at a time, then add the vanilla.
4. Combine the flour, baking powder, and salt separately, then fold into the wet mixture.
5. Fold in 1 cup graham cracker pieces and 1 cup chocolate chips.
6. Spread the batter evenly in the prepared pan and bake for 18 minutes.
7. Top with the mini marshmallows and remaining graham crackers and chocolate chips.
8. Bake for another 8–12 minutes, until the edges are set and the marshmallows are puffed and lightly golden.
9. Cool completely before cutting into bars.