Don’t you love it when a recipe turns out better than expected! When I pulled these out of the oven, I thought they were a disaster, I was expecting them to be a sugary chewy mess but instead I was surprised with a soft, fudgy interior.
You can’t go through summer without having something as iconic as s’more, it’s one of the best foodie things about summer. S’mores are typically eaten around a campfire, a toasted marshmallow sandwiched between two graham cracker biscuits and a square of chocolate. We don’t have campfires round these parts but I love s’mores so I’m intent on creating some tasty alternatives to the classic treat.
It’s been a really hot week here so I got into the kitchen really early one morning whilst it was still cool to bake, I miss baking cosy-treats during the hot summer months, so getting up early to indulge in a spot of baking was worth it and it meant I could start letting some cool morning air into the house and enjoy a coffee without sweating whilst drinking it.
I was sent some Pick-Up chocolate bars to bake with and as soon as I saw them I instantly thought s’more. Pick-Ups are two biscuit pieces sandwiches together with a layer of milk chocolate. I made a classic blondie batter and used some dark chocolate chips, marshmallows and I crushed up most of the biscuits. Before baking, I pressed a few more marshmallows into the top, so they’d toast like they do with a s’more and I also pressed a few of the Pick-Up biscuits in.
This recipe is just what any classic blondie should be like. Soft centred, full of caramel-y flavour, chewy and not cakey. Don’t over bake it other-wise it’ll be to tough and you won’t get the fudgy consistency that makes a blondie what it is.
A few years back I spend one month creating as many s’more themed recipes as I could and make some delicious goodies such as this Pumpkin Chiffon S’more Layer Cake , S’more Ice Cream, S’more Brownie Bites and amongst others this Triple Chocolate S’more Fudge. Whilst I think up some more s’more themed recipes why don’t you try these delicious blondies.
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
Yields – 8 x 8 inch pan.
- 113 grams (1 stick) Unsalted butter, melted
- 100 grams (1/2 cup) Light brown muscovado sugar
- 100 grams (1/2 cup) Caster sugar
- 1 Large egg
- 1 1/2 teaspoons Pure vanilla extract
- 1/2 teaspoon Pure almond extract
- Pinch of Maldon sea salt
- 120 grams (1 cup) Plain flour
- 12 Pick-Up Biscuits (8 crushed, 4 cut in half)
- 50 grams (1 cup) Large marshmallows, cut into pieces and frozen
- 85 grams (1/2 cup) Dark chocolate chips
- Pre-heat the oven to 175C (350F) , grease a 8 x 8 inch baking tray and line it with parchment paper, leaving enough hanging over the sides so you pull it out easily. Set aside.
- In a medium bowl mix together the melt butter and both sugars.
- Add the egg, vanilla extract, almond extract and the salt and stir together until everything is thoroughly combined.
- Add the flour and mix in until no white areas remain. Stir through the crushed biscuits, most of the marshmallows and the chocolate chips.
- Spread into the cake tin and press in the remaining marshmallow pieces and the biscuits that have been cut in half.
- Bake for 25-35 minutes or until a cake tester inserted into the centre comes out clean. Do not over bake.
- Leave in the pan on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
- If you can’t get hold of Pick-Ups, use any biscuit you like.
- These will last for up to 3 days, stored in a cake tin with a tight-fitting lid.
- In refrigerated these will last for up to 1 week.
- Recipe slightly adapted from Inspired Taste.