Reese’s Marshmallow Chocolate Chip Blondies
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Reese’s Marshmallow Chocolate Chip Blondies are perfect, thick and fudgy chocolate chip blondies baked with toasty marshmallow chunks and Reese’s Peanut Butter Cups.
Watch ’em disappear! Like these Oreo Stuffed Brownies, Gooey S’more Chocolate Chip Cookies, Super Easy Peanut Butter Cup Blondies and these Jumbo Soft Batch M&M Cookies! Can you blame me?
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These Disappearing Reese’s Marshmallow Chocolate Chip Blondies are irresistible! We’ve all heard of peanut butter and chocolate; it’s a classic combination that can’t be beat. But why not take it one step further? They’re about to become your new favorite treat!
Reese’s Marshmallow Chocolate Chip Blondies are the delicious answer to your baking needs, and they are a surefire way to make any occasion special!
More fun blondies? Check out Lemon Cream Cheese Blondies, Easy Coconut Blondies and the Cinnamon Roll Blondies as well!
Why I Love these Marshmallow Blondies!
These awesome blondies are quick to make, and have a simple base. The marshmallow melts into the blondies and also get golden toasty on top, making them even more irresistible? Seriously….yes I know, I said that before, but seriously!!
I know this, because they will magically disappear right before your eyes mouth, never to be seen again. Hide and seek into thy mouth!
And it’s all Annalise Thomas‘s fault, right there, as plain as the nose on your face, “Butterscotch Marshmallow Chocolate Chip Blondies” on page 99 of her brand new cookbook “The Make-Ahead Kitchen“.
What I love about her cookbook is, it’s stocked with 75 fabulous Slow-Cooker, Freezer, and Prepared Meals for your busy lifestyle, which is pretty much how life is, right? She has her own personal tips that she also shares with you. Her style of writing is genuine and guess what? She uses salted butter in her baking recipes — she’s classic old school.
The food photography is amazing and I’m committing myself to make so many of her delicious recipes because I DO have a busy lifestyle, and this cookbook makes perfect sense to get ahead of the game, and not be rushed. Thank you Annalise!
I did modify Annalise’s recipe, only because I have an intense obsession for marshmallow and Reese’s Peanut Butter Cups, so I doubled the marshmallow and added in the peanut butter cups.
Ingredients You Need
Reese’s Marshmallow Chocolate Chip Blondies Recipe
- all-purpose flour
- salt
- baking powder
- unsalted butter, melted and mostly cooled
- brown sugar
- eggs
- pure vanilla extract
- Ghirardelli Milk Chocolate Chips
- Mini Reese’s Pieces Peanut Butter Cups
- Reese’s Peanut Butter Chips
- Kraft Jet-Puffed Marshmallows
, I used the thicker marshmallow chunks – double the marshmallow!, S’moreMallows cut into sixths or just use mini marshmallows.
How to Make Reese’s Marshmallow Chocolate Chip Blondies
- Preheat the oven to 350°F. Grease a 9×13” baking dish and set aside.
- In a medium bowl, whisk together the flour, salt and baking powder and set aside.
- In a large mixing bowl, cream together the melted butter and brown sugar until smooth and fluffy, about 5 minutes.
- Beat in the eggs and vanilla and mix well.
- Mix in the flour mixture, ½ cup Ghirardelli Milk Chocolate Chips, ¾ cup Reese’s PB Cups,and marshmallows until just combined.
- Spread the batter into the prepared pan and sprinkle evenly with Reese’s Peanut Butter Chips, and the remaining Ghirardelli Milk Chocolate Chips and Reese’s PB cups on top.
- Bake for 35–40 minutes, until the top is golden brown.
- Let cool and serve.
Freezing Bars
These bars freeze great. Let them cool completely, cut,and freeze in a freezer bag or airtight container for up to 3 months. Let thaw on the counter for a few hours or overnight before serving!
On the sweet side, I’m making Annalise’s Maple Bacon Overnight Cinnamon Rolls, the Double Dark Chocolate Banana Bread and most certainly the Blueberry Cardamom Sour Cream Coffee Cake. If you would love a copy of her “The Make-Ahead Kitchen” go here and check it out. I promise you, it will soon become one of your favorite, inspiring staple cookbooks.
In the meantime, let’s make some Reese’s Marshmallow Chocolate Chip Blondies disappear! I’m all in!
More Desserts with Reese Cups
- Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies
- Flourless Halloween Reese’s Cookie Bars
- Reese’s Peanut Butter Cup Explosion Brownies
- Ultimate Reese’s Peanut Butter Cup Brownie Trifle
- Reese’s & Milk Chocolate Chip Cookie Bars
- 30 Peanut Butter & Candy Desserts
Disappearing Reese's Marshmallow Chocolate Chip Blondies
Ingredients
- 2½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup butter melted and mostly cooled
- 1¾ cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup Ghirardelli Milk Chocolate Chips ½ cup + ½ cup, divided
- 1 ½ cups Mini Reese's Pieces Peanut Butter Cups 3/4 cup + 3/4 cup, divided
- ⅓ cup Reese's Peanut Butter Chips
- 2 cups Kraft Jet-Puffed Marshmallows I used the thicker marshmallow chunks - double the marshmallow!, S'moreMallows cut into sixths or just use mini marshmallows.
Instructions
- Preheat the oven to 350°F. Grease a 9×13” baking dish and set aside.
- In a medium bowl, whisk together the flour, salt and baking powder and set aside.
- In a large mixing bowl, cream together the melted butter and brown sugar until smooth and fluffy, about 5 minutes.
- Beat in the eggs and vanilla and mix well.
- Mix in the flour mixture, ½ cup Ghirardelli Milk Chocolate Chips, 3/4 cup Reese's PB Cups,and marshmallows until just combined.
- Spread the batter into the prepared pan and sprinkle evenly with Reese's Peanut Butter Chips, and the remaining Ghirardelli Milk Chocolate Chips and Reese's PB cups on top.
- Bake for 35–40 minutes, until the top is golden brown.
- Let cool and serve.
