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  (160 g) all-purpose flour
 1 1/4 ts Baking powder
     1 ts Fine sea salt
     1 c  (225 g) unsalted butter;
          - room temp
     1 c  (220 g) packed dark brown
          - sugar
   1/2 c  (100 g) granulated sugar
     2 lg Eggs; room temp
     1 tb Vanilla extract
     8 oz (225 g) bittersweet
          - chocolate; coarse chopped,
          - in chunks
 2 1/2 c  (150 g) mini marshmallows

 Set oven @ 350°F/175°C and arrange oven racks in the
 upper and lower thirds of the oven. Coat the inside of a
 9" by 13" 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.)

 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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