These S’mores Blondies include a layer of graham cracker blondies, chocolate ganache, and a marshmallow fluff top.
I’m a lover of s’mores and when we decided to go camping I was pretty worried about the campfire ban. My memories of camping as a child include many hot dog meals and s’mores treats fireside. I wanted to make sure we wouldn’t miss out on too many “authentic” camping events since we were taking going “glamping” and not camping.
It’s the first time we’re camping with our kids and it’s a bundle of excitement and nerves. Lucy is still quite small and napping for long periods in the afternoon.
Plus, I’ve had the twins on a regimented food and napping regime since they were born (what else to do when outnumbered by babies?), which sometimes makes late nights and early mornings challenging.
Camping with 3 young kids, all 4 and under made for interesting times. Chaos essentially. There’s also the campfire ban, which didn’t exist when I was a kid. To counteract this ban, I of course made these S’mores Blondies to prepare myself for some campfire feels. Because what camping without S’mores? Nothing in my opinion.
Graham cracker blondies, dark chocolate ganache, and marshmallow fluff topping is the perfect camping treat ... without actually camping!
- 1 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 cup unsalted butter (1 stick)
- 1 cup brown sugar, packed
- 1/2 tsp kosher salt
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup whipping cream
- 6 oz. dark chocolate, at least 70% cocoa, roughly chopped
- 3 large egg whites
- 2/3 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Preheat oven to 350° F. Grease a 8" x 8" baking pan and line with parchment paper so that there is an overhang of 2".
In a medium to large saucepan, melt butter, brown sugar, and salt together over low heat, until just melted. Remove from heat and whisk to combine.
Add egg and vanilla to pot, whisking to combine.
Add flour, graham cracker crumbs, and baking powder to saucepan, stirring to combine. Place mixture in baking pan and bake for 20-25 minutes, or until a toothpick comes out with a couple of crumbs on it.
Let cool completely in pan.
Place whipping cream and chocolate together in a small saucepan. Heat over low heat for 4-5 minutes, or until most of the chocolate has melted. Stir together to melt remaining pieces. Remove from heat and set aside too cool.
Set the bowl of a stand mixer over a small saucepan of simmering water with egg whites and sugar in it. Whisk by hand briefly to combine. Heat for about 5-7 minutes, or until egg white and sugar mixture is hot to the touch (or to 140°F if you have a candy thermometer). Carefully transfer bowl to stand mixer, add cream of tartar and beat, using the whisk attachment for 8-10 minutes, or until there is no residual heat left and stiff peaks have formed. Add vanilla and whisk to combine.
Top blondies with ganache and marshmallow fluff. Carefully torch marshmallow fluff if desired. Cut into squares (I found parking the pan in the freezer for a few minutes allowed for cleaner cutting)*.