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Disappearing Reese's Marshmallow Chocolate Chip Blondies
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4.2 from 10 votes

Disappearing Reese's Marshmallow Chocolate Chip Blondies

Super yummy blondie bars that are super addicting. They're perfect, thick and fudgy chocolate chip blondies baked with toasty marshmallow chunks and Reese's Peanut Butter Cups. Watch 'em disappear!
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Keyword: blondies, chocolate, chocolate chip, peanut butter, reeses
Author: Kim Lange


  • cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup butter melted and mostly cooled
  • 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 ¾ cup + ¾ cup, divided
  • 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.


  • 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.


Annalise's Tip: 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!