S’mores Blondies

I first made this crowd-pleasing dessert for our last summer beach day and sunset before the start of school. I’ve already made them again! Insanely delicious.

The bars are not overly sweet and they have an amazing texture. I weighed the dry ingredients to ensure perfection. This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I modified the method. Fabulous!!

Yield: 24 blondies
  • nonstick cooking oil spray
  • 9 whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
  • 1 ¼ cups/160 grams all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature
  • 1 packed cup/220 grams dark brown sugar
  • ½ cup/100 grams granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 8 ounces/225 grams bittersweet chocolate, coarsely chopped into chunks (I used 78% cacao Lindt)
  • 2 ½ cups/150 grams mini marshmallows
  1. Heat oven to 350 degrees, preferably on convection, and arrange oven racks in the upper and lower thirds of the oven.
  2. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
  3. 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.
  4. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
  5. 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.
  6. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
  7. Add the vanilla and mix to combine.
  8. Turn the mixer to low and add the graham crumb mixture and mix just to combine.
  9. Add about ¾ of the chocolate to the mixer and mix to incorporate.
  10. Transfer the dough to the prepared pan. Use damp hands or a small offset spatula to press the dough into an even layer.
  11. Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 25 minutes on convection or about 30 minutes in a standard oven.
  12. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven.
  13. Bake until the marshmallows have softened and are lightly toasted and the chocolate is melted and gooey, 10 to 14 minutes.
  14. 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.
  15. Transfer the pan to a wire rack and let cool, 45 minutes.
  16. 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.
  17. Let cool another 10 minutes, then slice into 24 even pieces and serve.

Momofuku Milk Bar’s Cornflake – Chocolate Chip – Marshmallow Cookies

I was planning to make double chocolate cookies for my son’s first cub scout bake sale (& lemonade stand :)) when I came across this recipe on Relishing It.com. The recipe was irresistible- it was a cookie recipe from New York City’s Momofuku Milk Bar with cereal as a secret ingredient giving it crunch. I had made Crack Pie from Momofuku Milk Bar in the past and it was over the top. My favorite cookies- Tutu’s Super-Crispy Sugar Cookies– have cereal as the secret ingredient as well. After making them I now realize that the marshmallows are another secret ingredient- they turn into pockets of caramel in each cookie.

These cookies are RIDICULOUS! They are fabulous and indulgent. This recipe was adapted from the book Momofuku Milk Bar by Christina Tosi, via relishingit.com. I only changed the size and the cooking time. The frozen prepared dough can be stored in the freezer in a ziplock bag until ready to bake. I am glad that some of the cookies weren’t perfect enough for the sale- we will just have to eat them ourselves! 🙂

Yield: about 40 to 45 cookies

For the Cornflake Crunch:

  • 5 cups cornflakes
  • 1/2 cup milk powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 9 tablespoons unsalted butter, melted

For the Cookies:

  • 2 sticks unsalted butter
  • 1 1/4 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt
  • 3 cups Cornflake Crunch
  • 2/3 cup chocolate chips
  • 1 1/4 cup mini marshmallows

To Make the Cornflake Crunch: 

  1. Preheat oven to 275°F.
  2. In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt.  Toss together.  Pour the butter over the mixture and gently mix it together.
  3. Spread the mixture onto a parchment lined cookie sheet.  Bake for about 20 minutes.  They will be toasted and smell wonderful when done.  Remove from oven and let cool.  Store extras in an airtight container.

IMG_4497

To Make the Cookies:

  1. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together.  Set aside.
  2. In a small bowl, gently mix the egg and vanilla together.  Set aside.
  3. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes.
  4. Add the egg mixture, and continue to beat for about 6-7 minutes.  Scraping down the bowl, as necessary.
  5. Add the flour mixture and mix until just combined, being careful not to over-mix.
  6. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.
  7. Form into cookies using a 1 1/2-inch cookie scoop.  Flatten the tops a bit, with your fingers.
  8. Place on a large parchment lined cookie sheet and refrigerate or freeze  for at least one hour before baking.  Place extras in a large plastic bag and leave in the freezer until ready to use.  Do not thaw before baking. IMG_4500
  9. When ready to bake the cookies, preheat oven to 375°F.
  10. Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 2 inches apart from each other (they spread quite a bit).  Bake for about 11 minutes (in a convection oven after freezing the formed dough for 90 minutes) or until they are puffed and the edges are a deep golden brown.  More or less time depending upon if using chilled or frozen dough.  Be attentive!  Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack.  Store in an airtight container for a few days.

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