Description
These Gooey Cookie Butter S’mores Blondies combine rich, buttery blondie batter with layers of creamy cookie butter, melty chocolate, and fluffy marshmallow for an indulgent treat that captures all the fun of s’mores in a delicious bar dessert.
Ingredients
Scale
Blondie Batter
- 6 oz Unsalted Butter, melted
- 150 grams Brown Sugar (¾ cup)
- 1 Large Egg, at room temperature
- 2 tsp Vanilla Extract
- 156 grams All-Purpose Flour (1 ¼ cup)
- 100 grams Graham Crackers Crumbs, ground fine (1 cup)
- ½ tsp Baking Soda
- ½ tsp Salt
Fillings and Toppings
- 3 Large Chocolate Bars (preferably Cadbury’s Dairy Milk)
- 4 oz Cookie Butter (Trader Joe’s or Biscoff Spread, ½ cup)
- 1 – 7 oz Container Marshmallow Fluff
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (180°C) and line a 9″x9″ baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Set aside.
- Make Blondie Batter: In a large bowl, combine the melted butter and brown sugar, whisking until smooth. Add the egg and vanilla extract; whisk again until fully incorporated. Stir in the flour, graham cracker crumbs, baking soda, and salt just until combined, being careful not to overmix.
- Assemble First Layer: Press half of the blondie batter evenly into the prepared baking pan. Drop half of the cookie butter in 9 dollops on top of the batter, then swirl it gently into the batter using a knife.
- Add Chocolate and Marshmallow Layers: Break the chocolate bars into pieces and evenly arrange them over the swirled cookie butter layer. Spread all the marshmallow fluff evenly on top of the chocolate layer. Dollop the remaining cookie butter over the marshmallow fluff and swirl it in gently.
- Top with Remaining Batter: Take the remaining blondie batter and press it between your hands into a disc shape. Place it over the marshmallow and chocolate layers, covering them completely and sealing in the gooey filling.
- Bake: Bake the blondies for 30 minutes until golden and set. The edges should be firm but the center may be slightly soft. Baking the full 30 minutes ensures the gooey filling is secure.
- Cool and Serve: Allow the blondies to cool completely in the pan before lifting them out and cutting into bars to avoid a gooey mess. This cooling time can be up to 2 hours.
Notes
- Use parchment paper or foil with overhang for easy removal of bars from the pan.
- Swirling the cookie butter into the batter and marshmallow layers creates delightful pockets of flavor.
- Cooling completely is key to allowing the marshmallow and cookie butter layers to firm up.
- Trader Joe’s Cookie Butter or Biscoff Spread work best for authentic flavor and texture.
- You can substitute any milk chocolate bar if Cadbury’s is unavailable.
- Pressing the remaining batter into a disc before topping keeps the layers intact during baking.
Nutrition
- Serving Size: 1 bar
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
