S'Mores Blondies

Every year I notice that around the middle to end of August, Fall is all over the internet.  Apples, pumpkin, boots and sweaters.  I struggle with this every year!  I'm so not ready.  I am not ready for Fall, because Fall means Winter, and I just can't yet.  Instead, I am one of those people who holds on to shorts and s'mores until the cold and bitter end.  Summer isn't even officially over until Monday, so we're doing this.  I found this recipe the other day and was instantly creating these s'mores blondies in my mind.  I started with their graham cracker chocolate chip layer as the base, then topped it with a fluffy marshmallow cream frosting, chocolate bar pieces, mini marshmallows, graham cracker pieces, and a chocolate drizzle.  The result?  Fudgy, graham crackery, marshmallowy chocolatey bliss.

S'Mores Blondies

Blondies:
1/2 cup (1 stick) butter, room temperature
6 Tablespoons granulated sugar
6 Tablespoons packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup graham cracker crumbs (about 7-8 full graham cracker sheets)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk chocolate chips

Marshmallow Cream Frosting:
1/2 cup shortening
1 jar marshmallow cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 teaspoons hot water
1 Hershey chocolate bar, broken into small pieces
1 Graham cracker square, broken into small pieces
1/4 cup mini marshmallows
Melted chocolate to drizzle

Preheat the oven to 350F. Line an 8 inch square pan with parchment paper, letting the paper hang over the sides to use as handles. Lightly spray the parchment and pan with cooking spray.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth. Add the flour, graham cracker crumbs, baking soda, and salt, and beat until just combined. Stir in the chocolate chips. Spread the batter evenly in the prepared pan (batter will be sticky). 

Place the blondies in the oven and bake for about 23-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs. Remove blondies from the oven and let cool completely before frosting.

For the frosting, beat together the shortening, marshmallow cream, powdered sugar, vanilla, salt, and hot water until light and fluffy.  Spread over cooled blondies. Sprinkle the candy bar  pieces, graham cracker pie,especially, and marshmallows over the top. Drizzle with melted chocolate. 

Using the parchment as a handle, lift the blondies out of the pan and place on a large cutting board. Cut into squares.  Makes 16 bars.

Enjoy!  - Cardamommy