Peanut Butter Smore Blondies
1/2 c. butter, softened
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour
1 c. chocolate chips
2 c. marshmallow cream
1 c. hot fudge ice cream topping
graham crackers
Preheat oven to 350. Spray a 9x13 pan with non stick baking spray.
Place the graham crackers in the bottom of the pan and set aside.
Cream the butter, sugar, and peanut butter until light and fluffy. Add the eggs, vanilla, baking powder, and salt and beat again. Add the flour a little bit at a time until all incorporated. Stir in the chocolate chips. Spread half of the batter on top of the crackers in the baking pan. Spoon on the marshmallow cream. Drizzle with the hot fudge.
Start putting small spoonfuls of the rest of the cookie batter on top of the cream and fudge. Carefully spread it out. It is ok if the
marshmallow and fudge is showing just a little. Bake for 22-24 minutes.
Let cool on a wire rack. Before cutting these, refrigerate for at
least an hour. It just helps you cut the bars better. Then let come to
room temperature before eating.