These one-bowl s’mores blondies are made with graham cracker cookie dough, Hershey’s chocolate, and mini marshmallows. With only 5 minutes of prep, they’re a quick and easy dessert for any time of year!
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❤️ Why You’ll Love This Recipe
- It’s perfect for s’mores lovers. The blondie batter has Hershey’s chocolate, crushed graham crackers, and melted marshmallows throughout the dough. Once baked, they’re topped with more marshmallows and broiled to get that toasty marshmallow flavor we all love.
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, then bake.
- It’s a crowd favorite! I brought these s’mores bars to an event and they were gone within minutes.
Looking for a no bake s’mores bar recipe? Check out my Golden Graham’s s’mores bars!
Ingredients
To make the best s’mores bars from scratch, you’ll need the following ingredients:
- For the classic s’mores taste, I recommend using chopped up Hershey’s milk chocolate bars. And you can’t have s’mores without some graham crackers and mini marshmallows!
- Any type of neutral oil, like canola or vegetable will work in this recipe. If you don’t want to use oil, you can sub in melted unsalted butter. This will yield softer, cakier blondie bars.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Chewy S’mores Blondie Bars
Step 1: Add brown sugar to bowl and break apart any large clumps. Stir in oil, eggs, and vanilla until completely smooth.
Step 2: Stir in flour, salt, crushed Graham crackers, and chopped chocolate, mixing until no dry spots remain.
Step 3: Transfer half of the blondie batter to lined 8″x8″-inch baking pan. Add a layer of mini marshmallows, then spread on remaining batter.
Step 4: Top with chopped chocolate and graham crackers. Bake at 350°F/177°C for 35-40 minutes. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it’s finished baking.
Step 5: Top with more mini marshmallows and carefully broil, just until marshmallows are lightly toasted. Keep a very close eye so the marshmallows and parchment don’t burn—it should take about a minute or less!
Step 6: Let blondies fully cool in pan. Cut into 16 squares and enjoy!
For full instructions, see the recipe card below.
“Next time, make more… but give me all of the extras.” – taste tester
S’mores Blondie Bar FAQs
Brownie batter is made with chocolate (cocoa or melted chocolate) and granulated sugar. Blondie bars do not have chocolate in the batter and are made with brown sugar.
Both can have mix-ins, like milk or white chocolate chips, M&M’s, crushed pretzels, etc.!
Blondies are known for their sweet butterscotch & molasses flavor, which comes from the brown sugar.
Since dark brown sugar has higher molasses content than light brown sugar, blondies made with dark brown sugar will have a slightly richer flavor profile. You can use either in this recipe.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions on how to freeze blondies.
Yes, absolutely! You can swap out the Hershey’s chocolate for chopped Reese’s, M&M’s, pretzels, etc. Feel free to also check out my cookie butter blondies or plain blondie bar recipe if you want a great base recipe.
Storage
- Room temperature: Store cooled s’mores blondie bars in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
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Thank you so much! -Bianca ❤️
📖 Recipe
S’mores Blondie Bars
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Equipment
- 8×8-inch baking pan
- Parchment Paper
- large mixing bowl
Ingredients
Dry Ingredients:
- 1 ½ cup (187.5 g) all-purpose flour
- 5 (5) graham cracker sheets crushed
- 1 ¾ teaspoon (10.5 g) table salt or fine sea salt
Wet Ingredients:
- 1 ¼ cups (275 g) brown sugar dark or light; packed
- ½ cup (112 g) oil any neutral oil like canola
- 2 (2) eggs room temperature
- 1 tablespoon (13 g) vanilla paste or extract
Mix-ins:
- 4 ounces (113.4 g) milk chocolate roughly chopped, I used Hershey's milk chocolate
- ¾ cup (37.5 g) mini marshmallows* see notes
Toppings:
- 1 (1) graham cracker sheet roughly chopped
- ½ ounce (14.17 g) milk chocolate roughly chopped, I used Hershey's milk chocolate
- ½ cup (25 g) mini marshmallows
Instructions
Make the batter:
- Preheat oven to 350°F/177°C. Spray and line an 8×8-inch metal baking pan with parchment paper.
- In a large mixing bowl add 1 ¼ cups brown sugar. Break up any clumps with your hands or silicone spatula. Then, mix in ½ cup oil, 2 eggs, and 1 tablespoon vanilla until smooth.
- Add in 1 ½ cup all-purpose flour, 1 ¾ teaspoon table salt, crushed 5 graham cracker sheets, and roughly chopped 4 ounces milk chocolate. Mix until no dry spots remain.
- Evenly spread half of the blondie batter into lined baking pan. Add an even layer of ¾ cup mini marshmallows*, then spread remaining blondie batter on top.
- Sprinkle roughly chopped 1 graham cracker sheet and chopped ½ ounce milk chocolate on top.
Bake:
- Bake for 35-40 minutes, or until golden brown. To test if the blondies are done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it's finished baking.
- Sprinkle ½ cup mini marshmallows on top and place pan under broiler until marshmallows are toasted. Keep a very close eye so the marshmallows and parchment don't burn—it should take about a minute or less!
- Remove from broiler and allow blondies to fully cool in pan for about one hour. It is well worth the wait because when they're warm, they're more cake-like. But once fully set, they're super chewy!
- Remove blondies from pan and cut into 16 squares. Enjoy! 🙂
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too.
- If you don’t want to use oil, you can sub in melted unsalted butter. This will create a softer, cakier blondie bar.
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
This recipe was loved by everyone who taste tested them! They’re so easy to make and I can’t wait to make them all Fall & Winter.