Well, I’m not much for resolutions. In fact, the only resolution I’ve decided on thus far is to eat McDonald’s once a week. You might be surprised and disgusted to hear this, but I’ll explain my reasoning. First of all, I love McDonald’s. I’m unabashed about that. One time I went on a first date to McDonald’s and I was pumped. Secondly, I used to go to McDonald’s a TON a few years ago. I’d go a few times a week, usually to consume a hot fudge sundae with peanuts (only ONE DOLLAR, PEOPLE) or a cheeseburger and french fries (their french fries really are a league of their own) or a delicious breakfast sandy (“sandy” = cute word for sandwich). Looking back, I realized those were the good ol’ days.
I sincerely hope to get some impassioned responses to my one and only resolution. (Adrianne, you are disgusting or You are going to die a young death feeding your body that crap or Me tooooo, McDonald’s is AMAZE!!)
I realize many of you may feel McDonald’s is extremely unhealthy. So here’s a really healthy dessert option to balance out life. (Not! I FREAKING LOVE DELICIOUS FOOD.)
I first had a variation of these PB cup s’mores bars over Thanksgiving, thanks to a sweet coworker. They are seriously addictive and the most pleasant combination of flavors in your mouth. When I started searching for a recipe to base these off of, though, the only recipes I found called for 16 PB cups. 16!! I only had 3 in my cupboard, so I made do with my own little recipe.
The result? Better than OK. Much better. Probably what makes these so great is the browned butter and brown sugar combo. The blondie base is truly delicious, and it makes the bars have a buttery, almost-caramel flavor. To recap: butter caramel flavor + peanut butter cups + marshmallow + milk chocolate + graham cracker = heaven. Enjoy these addictive little treats.
Stir up your blondie dough.
Press 2/3 of the dough into pan and cover with peanut butter cups and milk chocolate chips.
Add your marshmallow layer, then top with remaining 1/3 blondie dough. (This will not be an exact science.)
Bake for 15 minutes, then top with graham cracker crumbles and continue baking another 5-7 minutes. Cool until set, then dig in!
Peanut Butter Cup S’mores Blondies
Makes 16 squares
1/2 cup unsalted butter
1 cup brown sugar, packed
1 egg, lightly beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3-5 peanut butter cups, cut into large chunks
1/4 cup milk chocolate chips
7 oz. marshmallow creme
2 graham cracker sheets, crushed
1 tablespoon butter, melted
Preheat the oven to 350 degrees F. Spray an 8×8 square pan with cooking spray.
Cut the butter into chunks, and melt on medium heat in a small saucepan. Once melted, turn the heat down to medium low, and cook for an additional few minutes until it begins to turn light brown and smell nutty. Remove butter from heat. Combine melted butter and brown sugar. Add the beaten egg and vanilla, and mix well.
In a separate bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the butter/sugar mixture all at once, and gently stir just until combined.
Press 2/3 of the dough into the bottom of the pan. Lightly press the peanut butter cups into the dough, evenly spacing them out. Sprinkle the chocolate chips on top of the dough, so it is mostly covered in chocolate pieces. Spread the marshmallow creme over the chocolate layer. Take pieces of the remaining dough and cover as much of the marshmallow layer as possible. The dough will not cover the marshmallow completely and may look a bit haphazard. No fear.
In a small bowl, combine the melted butter and crushed graham cracker crumbs. Set aside.
Bake for 15 minutes. Sprinkle the graham cracker crumbs on top of the blondies, and continue baking for an additional 5-7 minutes. The blondies will puff and brown but will sink considerably when cooled. Cool blondies for at least two hours to set before cutting and serving.
Inspired by Mel’s Sweet Life