If you love S’mores, you have to try these S’mores blondie bars. They are so decadent, loaded with big chunks of chocolate bars, marshmallow creme and cookie dough. And if that’s not enough, how about some roughly chopped pecans and graham crackers sprinkled over top. S’mores are great for all occasions but they seem to be especially popular for the 4th of July. While the celebrations this year won’t be quite the same, Joe and I still plan to grill some hamburgers and go for a hike somewhere. I hope you all have a wonderful holiday and enjoy some S’mores or maybe a S’mores blondie bar. Stay safe and have a great weekend!
Start with the cookie dough. It’s your basic toll house cookie dough without the chocolate chips. Fit the paddle attachment to a stand mixer and add the sugars and softened butter to the bowl. Beat on medium speed until the mixture becomes creamy.
Prep a 9 X 13 inch baking dish with a sheet of parchment paper. Take half of the cookie dough and spread it over the parchment paper evenly throughout the pan. Bake at 375 degrees for 15 minutes. It will be partially cooked allowing you to cook the remaining dough later without making the cookie dough too hard.
These chocolate bars have been chilling in the fridge which makes them easier to chop and less likely to melt. Run a big knife through them to make big chunks. Back into the fridge they go until later.
Time to make the marshmallow creme. Keep in mind that this recipe makes approximately 6 cups and you’ll only need 2 cups of creme. You can substitute marshmallow fluff from a jar but this tastes so much better. You’ll need to wash your mixing bowl in between the cookie dough and marshmallow creme. Start by pouring the 3 egg whites and 1/2 teaspoon of cream of tartar to your mixing bowl.
Leave the egg whites for now and go over to the stove, set up a medium heavy bottomed saucepan and add the water, sugar and corn syrup. Fit a candy thermometer or a use a digital thermometer while boiling the mixture to gauge your temperature. The mixture will turn into a syrup that when combined with the egg whites turn into the tastiest marshmallow creme.
Refresh the egg whites, beating on medium for 30 seconds or so. While the mixer is going, begin pouring the syrup into the bowl as it mixes in with the egg whites. When all the syrup has been added, stop to scrape the sides of the bowl then continue mixing at medium high for another 5 minutes. The mixture will expand and fluff into a beautiful white creme.
If you time it right your cookie dough is cooled and ready to top at the same time the marshmallow creme is ready to spread. It’s so easy to spread the marshmallow creme when it’s warm. Spread about 1/3 of the marshmallow creme over the cookie dough. The first time I made this I put too much marshmallow creme on and it overflowed into my oven which smoked up the entire kitchen and left an awful burnt smell throughout. I learned my lesson, less sometimes is more!
Sprinkle the graham crackers and pecans over the chocolate. I tried to roll out the remaining dough in one piece to place on top it but it just wasn’t cooperating and kept falling apart. That wasn’t working out so I cut out big circles that I could handle better and lay over top of the graham cracker and pecan crumbles. Then I added the remaining chocolate pieces. Place in a preheated 375 degree oven for 15 minutes.
At this angle they look like whoopie pies. Transfer them to the fridge to cool before cutting into bars. When ready, lift the parchment paper with the entire blondie and transfer to a cutting board. Cut into bars and enjoy. Keep in the fridge, they taste better and will keep the marshmallow creme fresh.
S’mores Blondie Bars
Toll House Cookie Dough
2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter, softened
3/4 cup Sugar
3/4 cup Brown Sugar
1 teaspoon Vanilla
2 large Eggs
To make Toll House Cookie Dough: Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda and salt; set aside. In the mixing bowl of a stand mixer with the paddle attachment, beat softened butter, sugar and brown sugar until creamy. Add eggs and vanilla and mix well. Gradually add flour mixture, about one third at a time, mixing well between each addition and scraping the sides and bottom of the bowl.
3 Egg Whites
1/2 teaspoon Cream of Tartar
1/3 cup Water
3/4 cup plus 2 tablespoons Sugar, divided
3/4 cup Corn Syrup
1 teaspoon Vanilla
To make Marshmallow Creme: Add egg whites to the bowl of a stand mixer. Sprinkle with cream of tartar. Beat on medium speed and add 2 tablespoons of sugar while the mixer is running. Increase the speed to medium high until the eggs become frothy with soft peaks. Set aside.
Combine water, remaining sugar and corn syrup in a heavy bottomed saucepan. Fit the pan with a candy thermometer or use a digital thermometer to gauge the temperature. Bring the mixture to a boil and begin stirring . Cook the syrup and continue stirring as the temperature rises. Boil until the temperature reaches 240 degrees. Once the syrup reaches 240 degrees, remove from heat.
Start the mixer on the second speed for 30 seconds to refresh the egg whites. Begin pouring the syrup into the bowl as it is mixing. Increase speed to medium high and beat for 5 minutes. Scrape the sides of the bowl and add vanilla. Beat for 1 more minute. The mixture should be creamy and hold it’s shape.
Any unused marshmallow creme can be refrigerated for up to 2 weeks. Use in other recipes or make rice krispie treats.
S’mores Blondie Bars
Toll House Cookie Dough
5 Graham Crackers
1/2 cup Pecans
8 ounces Chocolate (I used Hershey’s Milk and Special Dark Chocolate Bars cut into chunks)
Prepare a 9 x 13 inch baking dish with a sheet of parchment paper. Press the parchment paper down into the dish leaving extra paper to overlap the ends .
In a food processor, add 5 graham crackers and 1/2 cup pecans and pulse until the crackers and pecans are roughly chopped. Set aside.
Chill chocolate in refrigerator. Run a knife through the chilled chocolate bars making big chunks. Return chocolate to refrigerator.
To assemble Take half of the cookie dough dough and press into the baking dish lined with parchment paper. Refrigerate the remaining dough. Bake in preheated oven for 15 minutes. Dough will be partially cooked but soft. Set aside and let cool completely.
Spread approximately 2 cups of marshmallow creme over the cooled cookie dough. Reserve 3/4 cup of chocolate chunks for the top and sprinkle the rest of the chocolate over marshmallow creme. Sprinkle chopped graham crackers and pecans over chocolate.
Take remaining cookie dough and roll out over a lightly floured surface. If dough is easy to work with roll out to the size of the pan and place over top of crumb mixture. If dough is hard to handle, roll out and cut into circles that can be placed over the crumb/chocolate mixture. Top with the reserved chocolate chunks.
Bake in preheated 375 degree oven for 15 minutes. The cookie dough should be lightly browned on top. Remove from oven and let cool for 30 minutes, then refrigerate for 2 – 3 hours before cutting into bars.
Makes 24 bars.