As promised, here’s the recipe for the scrumptious s’more blondies we had at the S’more Party last week. These treats were a request of Caitlin’s, who tried something similar in her travels out to a friend’s wedding in Ohio last month. She came home with glowing reviews of this treat she had tried and said I had to try making a version. And of course I was up for that challenge!
These are a delicious, rich take on your regular old s’mores. They are sure to be a hit at your next bonfire! S’MORES BLONDIES
For the Graham Cracker Chocolate Chip Blondies
Yields 12-16 blondies (varies according to size you cut them)
2 sticks unsalted butter, melted
2 cups brown sugar
2 large eggs
2 tsp. vanilla
dash of salt
2 cups all-purpose flour
1/2 tsp. baking powder
1 cup chocolate chips
1 cup graham cracker crumbs
Preheat oven to 350 degrees, and line a baking sheet (I used a 12×15 pan) with parchment paper. In a large mixing bowl, melt butter in the microwave. Once melted, add brown sugar and mix until smooth. Mix in eggs and vanilla. Add the salt, flour and baking powder and stir until combined. Mix in the graham cracker crumbs and chocolate chips. Press dough evenly into lined pan. Bake at 350 degrees for 13-15 minutes, or until cooked through (edges should be golden brown). If cutting with cookie cutter, cool 10 minutes, then lift the parchment paper out of the pan, place on a large cutting board and cut out cookies. Place cookies on cooling rack to cool completely.
If cutting into bars, you can just cool completely and then cut into bars.
For the Milk Chocolate Ganache
3 oz. Hershey Milk Chococlate*, broken up/chopped into small pieces
1/4 cup + 2 tablespoons heavy cream
1 1/2 tablespoons unsalted butter, cut into 3 small pieces
To make the ganache, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Chill in refrigerator until mixture has thickened and is spreadable. Keep in refrigerator until ready to use. If you’re in a hurry to get the mixture to thicken, put the bowl in the freezer to chill, whisking every 5-10 minutes to help it cool evenly. Once thick enough, keep in refrigerator.
* I used Hershey’s Milk Chocolate so that it would be as s’more-like as possible. Feel free to use any milk chocolate though.
Also needed: marshmallows, a bonfire and friends to share with.
To assemble s’more blondies: spread ganache on the inside of one blondie. Toast marshmallow (or two…two might be better if you’re blondies are a little on the bigger size) until golden and put on top of ganache. Top with another blondie and enjoy!
If you want to make these without using roasted marshmallows, I think using this marshmallow frosting would be perfect. And if you have a kitchen torch, use that on the sides of the frosting to give it the toasted flavor.
Be sure to check out the party that we enjoyed these s’mores at. And for more s’mores goodness, try the S’mores Cupcakes or s’mores with Homemade Graham Crackers.
Do you get creative with your s’mores? What are your favorite toppings?
Enjoy this day! Manda
Blondie recipe adapted from What’s Baking in the Barbershop