Smores Blondies

5 from 2 votes

easy cookie bars filled with graham cracker crumbs, chocolate ganache, and homemade toasted marshmallow fluff!

Course Dessert

Cuisine American

Keyword smore, marshmallow

Servings squares

Author Molly Murphy

Note: you can just buy a 7 ounce jar of marshmallow fluff if you don’t want to make your own
2 egg whites room temperature
1 Pinch of salt
3 tablespoons granulated sugar
½ cup light karo syrup
2 tablespoons water
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it or lining it with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl or on the stovetop, melt the unsalted butter until fully melted. Allow it to cool slightly.
½ cup unsalted butter
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
½ cup brown sugar, ⅓ cup granulated sugar
Whisk in the egg, followed by the egg yolk, and vanilla extract to the butter and sugar mixture. Mix well until smooth and creamy.
1 egg, 1 egg yolk, 1 teaspoon vanilla
Using a rubber spatula, fold in the all-purpose flour, baking powder, salt, baking soda and cornstarch into the wet ingredients mixture until just combined. Do not overmix.
½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon corn starch, 1 cup all-purpose flour, ½ cup graham cracker crumbs
Gently fold in the graham cracker crumbs until evenly distributed throughout the batter.
Pour the blondie batter into the prepared baking pan. Use a spatula to spread it out evenly.
Place the pan in the preheated oven and bake for 23-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan. While the blondies are cooling, make the ganache.

Place the cream in a medium microwave-safe bowl and heat until hot and slightly bubbly, ensuring it doesn't boil over. Start with 30-second intervals, checking until bubbly.
¾ cup heavy whipping cream, 1 ½ cups semi sweet chocolate
Remove from the microwave and add the chocolate. Let the mixture sit for 5 minutes without stirring. If the chocolate hasn't fully melted after 5 minutes, microwave again in short intervals until smooth.
Once ready, stir until everything melts and the mixture is smooth. Pour the ganache over the cooled blondies and spread evenly. Place in the fridge to firm up while making the marshmallow fluff.

In the bowl of a standing mixer, use a whisk to combine the egg whites and salt until frothy. Keep the mixer on the lowest speed to maintain stability.
2 egg whites room temperature, 1 Pinch of salt
In a small saucepan, combine the sugar, corn syrup, and water over medium heat. Heat until the sugar is fully dissolved, reaching about 240°F (115°C) or the soft ball stage, about 3-5 minutes.
3 tablespoons granulated sugar, ½ cup light karo syrup, 2 tablespoons water
Once the sugar has melted, turn the mixer to medium-high speed and slowly pour the hot sugar mixture down the inside rim of the mixing bowl, letting it run down the side slowly. Pour very slowly to avoid scrambling the eggs. This process should take about 2 minutes.
Once all the sugar has been added, add the vanilla and increase the mixer speed to high and beat for about 5 minutes or until the mixture is very stiff and shiny.
1 teaspoon vanilla extract
Gently spread the marshmallow fluff on top of the ganache layer. Using a kitchen torch, carefully toast the top of the marshmallow fluff until lightly browned. Ensure safety by keeping flammable materials away and maintaining a safe distance from the flame.