The Method
Prep the Graham Blondie Dough
10 mins
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Whisk together 1 cup of all-purpose flour, 1/2 cup of finely crushed graham cracker crumbs, 1/2 teaspoon of baking powder, and a pinch of salt. In a separate bowl, whisk 1/2 cup of melted unsalted butter with 1 cup of packed light brown sugar until completely smooth. Whisk in 1 large egg and 1 teaspoon of vanilla extract, then stir in the dry ingredients until just combined.
Spread roughly two-thirds of the blondie batter into the bottom of the prepared pan, smoothing it into an even layer. Bake for about 15 to 20 minutes until the base is set and lightly golden around the edges, but still slightly soft in the center.
Layer the S'mores Fillings
5 mins
Remove the pan from the oven. Immediately scatter a generous handful of chocolate chips across the hot base. Dollop the remaining blondie batter over the chocolate, then tightly pack the top with mini marshmallows and halved chocolate malt balls, pressing them gently into the dough.
Return the pan to the oven for another 5 to 8 minutes, watching like a hawk. You want the marshmallows to puff up, fuse together, and turn a beautiful, deep golden brown. For an authentic campfire finish, turn on the oven's broiler for the final 60 seconds—but do not walk away, as marshmallows can burn in a heartbeat.
The Baker's Edge: Marshmallow bars are notoriously difficult to slice when warm; the sticky tops will drag and tear. To get clean, restaurant-worthy squares like the ones pictured above, let the blondies cool completely at room temperature, then pop the pan into the fridge for 30 minutes. Lift the entire block out using the parchment paper handles and slice with a sharp knife dipped in hot water.
Why This Method Beats the Rest
Baking the dessert in stages ensures that the bottom blondie layer gets fully cooked and chewy, rather than turning into a soggy mess beneath the heavy moisture of the marshmallow topping. The addition of malted chocolate balls breaks up the density of the bar, giving your teeth a delightful, crispy contrast against the gooey pull of the toasted marshmallow.
Serve these room temperature for a clean chew, or warm them up for a few seconds in the microwave to bring back that molten, fresh-from-the-fire stickiness.
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