It’s no secret that I’ve been on a marshmallow kick lately. It seems like once I like something I have to do all versions of recipes of that ingredient. These Marshmallow Blondies are not for the faint of heart.
I’ve been training for years with my butterscotch and chocolate chip sweets. It’s my favorite combo ever.
Here’s what happens to the marshmallows. They melt and kind of create this ultra chewy blondie. I can’t say enough how much I like this recipe.
When it comes to cookie bars, there’s not a whole lot that I ask. Give me some chocolate, some butterscotch, and some chewiness.
OTHER DESSERT RECIPES:
These Marshmallow Blondies might be one of my favorite treats ever. Butterscotch chips, chocolate chips, and disappearing marshmallows make a chewy, chocolatey cookie bar recipe.
- 1 cup butterscotch chips
- 1/2 cup butter
- 1 1/2 cup all-purpose flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.
- In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth (this can also be done in the microwave). When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.
- Cool the butterscotch and butter mixture to room temperature. Mix in the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.
- Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool before cutting.
Can we have a moment of silence for the old photo of these Marshmallow Blondies?