MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: S'mores Blondies
Categories: Cookies, Snacks, Chocolate
Yield: 12 Servings

Nonstick spray
9 Whole graham crackers;
+=OR=+
1 c Store-bought graham cracker
- crumbs
1 1/4 c (160 g) all-purpose flour
1 1/4 ts Baking powder
1 ts Fine sea salt
1 c (225 g) unsalted butter;
- room temp
1 c (220 g) packed dark brown
- sugar
1/2 c (100 g) granulated sugar
2 lg Eggs; room temp
1 tb Vanilla extract
8 oz (225 g) bittersweet
- chocolate; coarse chopped,
- in chunks
2 1/2 c (150 g) mini marshmallows

Set oven @ 350-#F/175-#C and arrange oven racks in the
upper and lower thirds of the oven. Coat the inside of a
9" by 13" pan with nonstick spray and line it with
parchment paper, leaving 2 inches of excess parchment on
the long sides of the pan. (The excess will help you
pull the blondies out later.)

If using whole graham crackers, add them to the bowl of
a food processor and pulse until they form a fine
powder. Alternately, you could put the crackers in a
large resealable plastic bag and crush them using a
rolling pin, then add them to the bowl. If using
store-bought crumbs, add them directly to the food
processor. Add the flour, baking powder and salt to the
crumbs, and pulse a few times to combine.

In the bowl of an electric mixer fitted with the paddle
attachment, cream the butter, brown sugar and granulated
sugar on medium speed until light and fluffy, 4 to 5
minutes. Add the eggs one at a time and mix on medium
speed until well incorporated, scraping the sides of the
bowl after each addition.

Add the vanilla and mix to combine. Turn the mixer to
low and add the graham crumb mixture and mix just to
combine. Add about 3/4 of the chocolate to the mixer and
mix to incorporate. Transfer the dough to the prepared
pan. Use damp hands to press the dough into an even
layer.

Bake on the lower rack until the bars are golden at the
edges and the surface has a crackly appearance, 30 to 32
minutes. Remove the pan from the oven and sprinkle the
marshmallows evenly over the surface. Return the pan to
the top rack of the oven and bake until the marshmallows
have softened and begun to turn golden brown, 6 to 8
minutes.

Remove the pan from the oven. If any of the marshmallows
have puffed up, use a toothpick or skewer to puncture
them; they will deflate easily. Sprinkle the reserved
chocolate on top of the marshmallows and return the pan
to the top rack of the oven. Bake until the chocolate is
melted and gooey, and the marshmallows are lightly
toasted, about 2 minutes. Transfer the pan to a wire
rack and let cool, 45 minutes.

Using a thin knife, slide the blade between the blondies
and the pan on the short sides of the pan, then use the
parchment sling to carefully remove the blondies. Let
cool another 10 minutes, then slice into 12 even pieces
and serve.

by Erin Jeanne McDowell

Yield: 12 blondies

RECIPE FROM: https://cooking.nytimes.com

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