Ultimate No-Campfire S’mores Blondies: Chewy, Gooey & Easy Homemade Dessert

S’mores Blondies – These incredible bars transform everything you adore about classic s’mores into a sophisticated, mess-free dessert. Featuring a perfectly chewy blondie base, a luscious layer of rich chocolate ganache, and a cloud of perfectly toasted homemade marshmallow fluff, they deliver all the nostalgic flavor without the smoke or the struggle of a campfire.

Let’s be honest: traditional s’mores can be a bit of a hassle. I’ve got a confession to make – I’m just not a fan of those stiff, flavorless bagged marshmallows, and after years of city living, fire pits weren’t even an option. Even when they were, the lingering smell of smoke for days afterward was a definite deal-breaker. That’s why I embarked on a mission to create an actually good version of s’mores that could be enjoyed indoors, anytime. And let me tell you, these gooey s’mores blondies are the result of that quest. They’re soft, intensely rich, beautifully layered, and undeniably more delicious than anything you’d ever assemble on a stick over an open flame. Think of it as an elevated s’mores bar – a dessert that’s both charmingly nostalgic and incredibly elegant.

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Why You’ll Fall in Love with These Gooey S’mores Blondies

Say goodbye to smoky clothes and hello to ultimate convenience. These s’mores blondies are a game-changer for anyone craving that classic flavor profile without the traditional fuss.

• All the flavors of classic s’mores, no fire pit needed: Imagine biting into the quintessential s’mores experience – the crunchy graham cracker, the melt-in-your-mouth chocolate, and the sweet, gooey marshmallow – all perfectly combined into one decadent bar. These blondies deliver that authentic taste, but you can make them in the comfort of your kitchen, regardless of the weather or your access to a campfire. It’s the ideal indoor s’mores solution!
• Made with a rich blondie base packed with graham cracker crumbs: The foundation of these bars is a moist, chewy blondie that’s anything but basic. We incorporate graham cracker crumbs directly into the blondie batter, ensuring that distinct, slightly spiced graham flavor is infused into every single bite. This genius move means you get the taste of the cracker without the sometimes-dry texture of a whole biscuit.
• Topped with smooth ganache and fluffy homemade marshmallow: Forget thin, waxy chocolate squares and overly sweet, store-bought marshmallow. Our recipe elevates these layers significantly. A velvety smooth, rich chocolate ganache provides that luxurious melt, reminiscent of premium chocolate bars. On top of that, a homemade marshmallow fluff is light, airy, and incomparably superior to anything from a bag or jar.
• The toasted top adds that smoky finish without smelling like a bonfire: One of the best parts of a s’more is that slightly charred marshmallow. Our secret weapon? A kitchen torch! A quick kiss from the flame gives the homemade marshmallow fluff a beautiful golden-brown, caramelized crust and imparts that subtle smoky aroma and flavor you crave, without leaving you smelling like a campsite for days.
• A serious upgrade from anything made with bagged marshmallows: If you’re particular about your marshmallows (like me!), you’ll appreciate the difference. Homemade marshmallow fluff is incredibly fresh, soft, and has a delicate sweetness that perfectly balances the rich blondie and ganache. It’s a truly gourmet touch that takes these s’mores blondies from good to absolutely extraordinary.
• Easy to slice and store – perfect dessert for parties or late-night cravings: Unlike campfire s’mores that are notoriously messy and best enjoyed immediately, these blondies are designed for convenience. They firm up beautifully when chilled, making them super easy to slice into neat squares. This makes them ideal for serving at parties, potlucks, or simply portioning out for a week of delightful late-night treats.

Essential Ingredients for the Most Indulgent S’mores Blondies Ever

Gather these components, and you’ll be well on your way to crafting the most irresistible s’mores blondie bars you’ve ever tasted. (No camp chair or mosquito repellent required!) Each ingredient plays a crucial role in achieving that perfect balance of chewy, gooey, and rich.

• Unsalted butter (melted): The cornerstone of our blondie base. Melting the butter ensures a dense, rich, and incredibly gooey texture, rather than a cake-like crumb. It provides a foundational richness that butter is famous for.
• Brown sugar & granulated sugar: This classic combination is key. Brown sugar adds moisture, depth of flavor with its molasses notes, and contributes to the blondie’s signature chewiness. Granulated sugar provides the clean sweetness and helps with crisp edges.
• Egg + egg yolk: The egg binds the ingredients and adds structure, while the extra egg yolk is our secret weapon for an even chewier, fudgier blondie. It adds richness without making the texture too cakey.
• Vanilla extract: A touch of pure vanilla extract enhances all the other flavors, adding warmth and a comforting aroma that complements both the chocolate and graham cracker notes.
• Baking powder, baking soda, salt & cornstarch: Our dry ingredients dream team! Baking powder and baking soda provide just enough lift to keep the blondies from being too dense, while salt balances the sweetness and brings out the flavors. Cornstarch is often used in blondies and cookies to achieve that wonderfully soft, tender, and slightly chewy interior.
• All-purpose flour: This is the structural foundation of your blondie batter, giving it body and form without becoming tough, provided it’s not overmixed.
• Graham cracker crumbs: The quintessential s’mores flavor! Incorporating fine graham cracker crumbs directly into the blondie batter ensures that authentic, subtly sweet and slightly spiced graham cracker crust flavor permeates every single bite.
• Heavy whipping cream: Essential for the luscious chocolate ganache. When heated and combined with chocolate, it creates a smooth, pourable, and ultimately set chocolate layer that’s incredibly decadent.
• Semi-sweet chocolate: The star of the ganache! Opt for a good quality semi-sweet chocolate, either chips or finely chopped bars, to create a rich, melty chocolate layer that perfectly mimics the melted Hershey’s bars found in traditional s’mores. Its bitterness beautifully offsets the sweetness of the blondie and marshmallow.
• Egg whites, granulated sugar, Karo syrup, water, salt, vanilla (for homemade marshmallow fluff): These ingredients come together to create a light, airy, and incredibly stable homemade marshmallow fluff that’s far superior in taste and texture to store-bought versions. Egg whites provide the volume, sugar and corn syrup create the stable syrup base, and vanilla adds flavor. If you’re short on time or prefer a simpler approach, a good quality store-bought marshmallow fluff (like a 7oz jar of Marshmallow Creme) will still yield delicious results – no judgment here!

Step-by-Step Instructions: Crafting Your Perfect S’mores Blondies

Follow these detailed steps to create a batch of s’mores blondies that are truly unforgettable. Precision in baking leads to perfection!

• Prepare Your Pan & Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper. Ensure the parchment paper hangs over the sides by a few inches; this overhang acts as a sling, making it incredibly easy to lift the baked blondies out of the pan once cooled.
• Melt the Butter: In a microwave-safe bowl or a small saucepan, gently melt the butter. Once melted, set it aside to cool slightly. It should be warm to the touch but not hot enough to scramble the eggs in the next step.
• Combine Wet Ingredients (Part 1): In a large bowl, whisk together the slightly cooled melted butter with the brown sugar and granulated sugar. Whisk vigorously until the sugars are well combined with the butter and the mixture looks smooth and slightly lighter in color.
• Combine Wet Ingredients (Part 2): Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk again until everything is fully incorporated and the mixture is smooth and glossy. The extra egg yolk contributes significantly to the chewy texture.
• Fold in Dry Ingredients: Gently fold in the all-purpose flour, baking powder, baking soda, salt, and cornstarch. Use a rubber spatula for this step. Mix just until no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough blondies instead of tender ones.
• Add Graham Cracker Crumbs: Stir in the graham cracker crumbs until they are evenly distributed throughout the blondie batter. You want that signature graham flavor in every bite!
• Bake the Blondies: Spread the prepared blondie batter evenly into your lined 8×8 inch pan. Bake for 23-25 minutes. The edges should appear golden brown, and a toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. This indicates a perfectly baked, chewy blondie.
• Cool Completely: Remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack. This is a crucial step! Do not rush it, as the blondies continue to set as they cool.

These s’mores blondies achieve their optimal texture and hold their layers best after they’ve had ample time to cool and chill. Patience is a virtue here!

Creating the Silky Chocolate Ganache Layer

• Heat the Cream: In a microwave-safe bowl, heat the heavy cream until it’s hot and steamy, but be careful not to let it boil. Start with 30-second intervals in the microwave, stirring between each, until small bubbles form around the edges.
• Melt the Chocolate: Add the semi-sweet chocolate (chips or finely chopped) to the hot cream. Let it sit undisturbed for 5 minutes. This allows the hot cream to melt the chocolate evenly. After 5 minutes, stir gently until the mixture is completely smooth and glossy.
• Troubleshoot (if needed): If there are still unmelted chocolate pieces, microwave the ganache in very short bursts (5-10 seconds), stirring well after each burst, until it’s perfectly smooth. Overheating can cause the chocolate to seize.
• Pour and Chill: Pour the smooth ganache over the completely cooled blondies, spreading it evenly across the entire surface with an offset spatula. Place the pan in the fridge for at least 30-60 minutes to allow the ganache to set firmly. This solid layer is essential for supporting the marshmallow fluff.

Crafting the Fluffy Homemade Marshmallow Topping

• Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment (or using an electric hand mixer), whisk the egg whites and a pinch of salt on low speed until they are frothy and slightly foamy.
• Prepare Sugar Syrup: In a small saucepan, combine the granulated sugar, corn syrup (Karo syrup), and water. Heat this mixture over medium heat, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer. This is known as the “soft ball stage” – a small amount dropped into cold water will form a soft, pliable ball.
• Slowly Add Hot Syrup: With the stand mixer running on medium-high speed, very slowly and carefully drizzle the hot sugar syrup down the side of the mixing bowl into the frothy egg whites. Pouring slowly prevents the egg whites from cooking too quickly (scrambling) and ensures the syrup is evenly incorporated. This step should take about 2 minutes.
• Whip to Stiff Peaks: Once all the syrup has been added, increase the mixer speed to high. Add the vanilla extract. Continue to whip for about 5 minutes, or until the marshmallow fluff is thick, glossy, and holds stiff peaks. It will look like a voluminous, shiny cloud.
• Spread and Toast: Carefully spread the homemade marshmallow fluff over the chilled and set ganache layer. Use an offset spatula to create swirls or a smooth, even layer. Then, using a kitchen torch, gently toast the top of the marshmallow fluff until it’s beautifully golden brown and slightly caramelized in spots, mimicking that perfect campfire char. Always exercise caution and keep flammable items away from the flame.

Expert Tips & Tricks for Perfect S’mores Blondies Every Time

Achieving bakery-worthy s’mores blondies is easier with these pro tips. Pay attention to these details for the best results!

• Opt for Store-Bought Fluff for Convenience: If the idea of making homemade marshmallow fluff feels daunting or you’re simply short on time, don’t hesitate to use a 7 oz jar of quality store-bought marshmallow fluff or creme. It’s a fantastic shortcut that still delivers a delicious topping.
• Measure Your Flour Accurately: This is a golden rule in baking! To measure flour correctly, spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife or a straight edge. Never scoop directly from the bag, as this compacts the flour, adding too much to your recipe and potentially resulting in dry, dense blondies instead of delightfully chewy ones.
• Parchment Paper is Your Best Friend: Seriously, do not skip lining your baking pan with parchment paper! Ensure there’s enough overhang on two opposite sides. This “sling” allows you to easily lift the entire slab of cooled blondies out of the pan, making slicing clean and mess-free.
• Room Temperature Ingredients Truly Matter: For ingredients like eggs, letting them sit out for 15-30 minutes before baking is crucial. Cold eggs don’t emulsify as easily with fats and sugars, leading to a less cohesive batter and potentially affecting the overall texture and rise of your blondies.
• Cool the Blondies COMPLETELY: This step cannot be stressed enough. If your blondies are even slightly warm when you pour the ganache over them, the ganache won’t set properly; it will melt and slide right off, creating a messy situation. Patience here ensures beautiful, distinct layers.
• Troubleshooting a Thick Ganache: If your ganache seems too thick to pour smoothly, don’t panic! Simply add a splash of warm heavy cream (about 1-2 teaspoons at a time) and stir gently until it reaches your desired silky, pourable consistency.
• No Candy Thermometer? No Problem for Fluff: While a thermometer is ideal for the marshmallow syrup, you can still make it without one. You’ll know your syrup is nearing the soft ball stage (240°F) when it starts to bubble thickly, coating the back of a spoon, and slowly drips off like warm honey. For a more precise test, drop a small amount into a cup of cold water; it should form a soft, pliable ball.
• Torch-less Toasting Alternative: Don’t own a kitchen torch? No worries! You can achieve that perfectly toasted marshmallow top by placing your fully assembled bars under the broiler for 30-60 seconds. Keep a very close eye on them, as marshmallows can go from golden to burnt in a matter of seconds.
• For Clean Slices, Use a Plastic or Warm Knife: These bars are wonderfully sticky, so getting clean cuts can be tricky. A plastic knife often works surprisingly well for sticky desserts. Alternatively, run a sharp metal knife under hot water, wipe it dry, and then make your cuts. Repeat for each slice to ensure neat edges.
• Chill for Even Cleaner Cuts: The longer these s’mores blondies chill in the refrigerator, the firmer they become, resulting in much neater, crisper slices. If you’re planning to serve them for a special occasion, chilling them overnight is ideal.
• Avoid Overmixing the Batter: Once you’ve added the flour and other dry ingredients, switch from a whisk to a rubber spatula. Fold the ingredients together gently until just combined, stopping as soon as no streaks of flour are visible. Overmixing develops gluten, which can lead to tough and dense blondies.

Frequently Asked Questions About S’mores Blondies

• Can I make these s’mores blondies ahead of time?
  Absolutely! These blondies are actually excellent for making in advance. You can prepare them 1-2 days before you plan to serve them. Store them in an airtight container in the refrigerator. This allows the flavors to meld and the layers to set perfectly, often resulting in an even better texture.
• Do I have to use a kitchen torch for the marshmallow fluff?
  While a kitchen torch provides that perfect, precise browning and is a lot of fun to use, it’s not strictly necessary. As mentioned in our tips, you can achieve a similar toasted effect by carefully placing the finished bars under a broiler for about 30-60 seconds. Just remember to watch them constantly, as marshmallows can burn very quickly!
• Can I add peanut butter or other mix-ins to the blondie layer?
  Yes, please do! These blondies are wonderfully adaptable. A swirl of creamy peanut butter into the blondie batter before baking would be absolutely divine, adding another layer of flavor and richness. You could also fold in extra milk chocolate chips or even some chopped nuts for added texture. Get creative with your favorite additions!
• Is it okay to use store-bought marshmallow fluff instead of making it homemade?
  Of course! There’s no judgment here. Using a good quality store-bought marshmallow fluff (like Marshmallow Creme) is a perfectly acceptable shortcut that saves time and effort. Just make sure it’s fresh and has a good consistency that’s easy to spread for the best results. The core flavors of the blondie and ganache will still shine through beautifully.

Recommended Tools for Your S’mores Blondies Adventure

Having the right equipment can make all the difference in your baking process, especially when creating layered desserts like these s’mores blondies.

• 8×8 inch metal baking pan: A sturdy metal pan ensures even heat distribution, crucial for a perfectly baked blondie base.
• Parchment paper: Essential for easy removal and clean-up. Look for pre-cut sheets or a roll that’s easy to manage.
• Kitchen torch: For that authentic, beautifully toasted marshmallow top and smoky flavor without the campfire. It’s also great for other desserts like crème brûlée!
• Food processor: While not strictly necessary if you buy pre-crushed graham crackers, a food processor makes quick work of turning whole graham crackers into fine crumbs.
• Stand mixer or electric hand mixer: Absolutely key for whipping up the homemade marshmallow fluff to stiff, glossy peaks. A stand mixer makes this hands-off and effortless.
• Small saucepan & candy thermometer: Vital for accurately heating your sugar syrup to the soft ball stage for perfect marshmallow fluff.
• Rubber spatula: For gently folding in dry ingredients, ensuring you don’t overmix the blondie batter.
• Whisks: For thoroughly combining wet ingredients and starting the egg white frothing process.
• Offset spatula: Ideal for spreading both the ganache and marshmallow fluff smoothly and evenly.

Storing and Freezing Instructions for Freshness

Proper storage is key to keeping your s’mores blondies fresh and delicious for as long as possible, whether you’re enjoying them now or saving them for later.

• Storing Leftovers: Any leftover s’mores blondies should be stored in an airtight container. They can be kept at room temperature for 1-2 days, but for optimal freshness and to maintain the integrity of the ganache and marshmallow layers, it’s best to store them in the fridge for up to 5 days. Chilling also helps them maintain their shape beautifully.
• Freezing Instructions: These blondies freeze wonderfully! You can freeze them either unglazed (just the blondie base) or fully finished with ganache and marshmallow. To freeze, arrange the bars in a single layer on a baking sheet and freeze until solid. Once firm, transfer them to an airtight freezer-safe container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 2-3 months.
• Thawing Instructions: To thaw frozen s’mores blondies, simply transfer them from the freezer to the refrigerator overnight. Once thawed, allow them to come to room temperature for about 30 minutes before serving to enjoy their best texture and flavor.

This Gooey S’mores Blondies recipe is undoubtedly a delicious recipe that deserves a prime spot on your weekend baking list. It delivers that coveted classic S’mores taste with all the gooey goodness you desire, but without the hassle of a campfire or camping gear. Instead, you get to enjoy pure, unadulterated time in the kitchen, creating a truly special treat that everyone will adore!

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Recipe

Smores Blondies

Molly Murphy

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

5 from 2 votes

Print Recipe
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Course Dessert

Cuisine American

Servings 9 squares

Ingredients

 

 

FOR THE BLONDIES

• ½ cup unsalted butter
• ½ cup brown sugar
• ⅓ cup granulated sugar
• 1 egg room temperature
• 1 egg yolk room temperature
• 1 teaspoon vanilla
• 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

FOR THE GANACHE

• ¾ cup heavy whipping cream
• 1 ½ cups semi sweet chocolate

FOR THE MARSHMALLOW FLUFF

• 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

Instructions

 

FOR THE BLONDIES

• Preheat your oven to 350°F (175°C). Prepare an 8×8 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.

FOR 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.

FOR 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.

Keyword smore, marshmallow

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