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 All-purpose flour (160 g)
1 1/4 ts Baking powder
1 ts Fine sea salt
1 c Unsalted butter (225 g);
- room temperature
1 c Dark brown sugar (220 g);
- packed
1/2 c (100 g) granulated sugar
2 lg Eggs; room temperature
1 tb Vanilla extract
8 oz Bittersweet chocolate
- (225 g);
- coarse chopped, in chunks
2 1/2 c Mini marshmallows (150 g)

Set oven @ 350?F/175?C and arrange oven racks in the upper and
lower thirds of the oven. Coat the inside of a 9x13" pan with
nonstick spray and line it with parchment paper, leaving 2" 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.

Recipe by Erin Jeanne McDowell

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

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