S’mores Blondies

S'mores Blondies

I have a confession. I’ve been trying to hide this little secret, but it is coming to the point where you will figure it out, so I’m going to spill the beans…

S'mores Blondies

Raise your hand if you guessed I was pregnant? You know like everyone else I know in life and stalk in fake internet life? That’s always the first thing people assume when I say I have a secret. You see, I’m an old married lady now who posts obnoxious pictures of her 4 legged kids all over the internet, so everyone seems to think it’s the “next step”. Sorry to disappoint (I’m not pregnant). In fact, my secret is pretty lame.

S'mores Blondies

I haven’t been eating dessert. That’s the whole secret. (See? Tolda ya I was lame.) You see, this whole going on 2+ months of no running has been doing me no favors, and I’ve gotten to a, um, less than ideal place with my weight. Nothing crazy, but nothing I wish to continue. So I’m trying to be pretty diligent about my eating, and kick my sugar addiction to the curb. This means I only got one tiny bite of these soft, gooey, sweet and drool-worthy blondies. Life is hard sometimes, friends.

S'mores Blondies

I had to take just the tiiiiiniest bite to make sure they were good, and so I could tell you all about them, and holy cow, they are beyoonnnnd good. I used my favorite graham cracker crust, topped it with smooth and creamy white chocolate blondie, then topped the whole thing with browned marshmallows for my favorite white chocolate and marshmallow lover.

S'mores Blondies

So things might get a little dinner and savory heavy over here until I am back to double digit long runs that burn off all the cookies, but I promise to test a few more sweet bites like this one, so that you guys can still get your health(ier) dessert fill. :)

S'mores Blondies


S’mores Blondies

yield 16

For the crust:

  • 8 oz old fashioned graham crackers
  • 3 tbsp coconut oil, melted

For the blondies:

  • 5.5 oz white chocolate, melted and cooled
  • 1/2 cup nonfat vanilla yogurt
  • 3/4 cup brown sugar
  • 2 eggs + 1 egg white
  • 1 tsp vanilla extract
  • 2/3 cups white whole wheat flour
  • 2 cups mini marshmallows for topping


  1. Preheat oven to 350. Spray a 9″ square pan with nonstick spray. Set aside.
  2. To make the crust, place graham crackers in your food processor and pulse until fine crumbs. While food processor is running, stream in coconut oil and continue to process until combined. Press crust mixture into the bottom of your pan and bake until lightly browned and set, about 12 minutes.
  3. To make the blondies, in a large bowl mix together white chocolate and yogurt. Beat in brown sugar until combined. Add eggs 1 at a time, beating until combined. Add vanilla. Add flour and mix until just combined.
  4. Transfer blondie batter to prepared crust and bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs, about 30 minutes.
  5. Remove blondies from the oven and turn to broil. Evenly spread mini marshmallows on top, and return to oven to broil for about 5 minutes until the marshmallows have browned. Cool completely before serving. Blondies are best the same day, but can be kept in an airtight container for up to 5 days.


Skinnified Sunday: S’mores Brownies

My girl Nicole knows her brownies, and when she posted her recipe for her favorite S’mores Brownies, I almost ended my friendship with her because she didn’t share any with me knew I had to make my own version!

Okay, so don’t go look at her blog, because hers are sooooo much prettier. We all know that presentation is not my forte, but they were delicious, so you know…

Honestly, with gooey, browned marshmallows, chocolate and graham cracker, how could that be bad???

These had everything I love about s’mores combined with everything I love about brownies. I had to send them all home with Jason, so I wouldn’t devour them in one sitting!

No, I don’t think it’s weird to add more chocolate to a brownie. I think you’re weird if you don’t always enjoy the idea of more chocolate.

Original Recipe:

via Nicole @ Foodie Misadventures

My swaps:
  • Nonfat vanilla yogurt for butter (-fat, -saturated fat, -calories, -cholesterol)
  • Turbinado/Splenda combo for sugar (-sugar, -calories)
  • Egg substitute for whole eggs (-fat, -calories, -cholesterol)
  • White whole wheat flour for all purpose (+fiber, +protein)
  • Whole wheat graham crackers for regular (+fiber, +protein)
  • Natural dark chocolate for Hershey’s bars (-sugar)


Skinnified S’mores Brownies

yield 16 brownies

  • 3/4 cup nonfat vanilla yogurt
  • 1 cup turbinado sugar
  • 1/2 cup Splenda
  • 3/4 cup egg substitute
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup white whole wheat flour
  • 1/2 tsp baking powder
  • dash salt
  • 6 whole wheat graham cracker squares + crumbs for sprinkling
  • 1/2 cup all natural dark chocolate chips
  • 5 oz marshmallows (regular or mini)
  1. Preheat oven to 350 F°. Grease an 8 inch square pan.
  2. In a large bowl, beat together yogurt, vanilla, egg substitute, Splenda, and sugar until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
  3. Pour half of the batter into the prepared pan. Layer graham crackers side by side over the top of the brownie batter until completely covered. Next pour chocolate chocolate chips evenly over the graham crackers. Then lay the marshmallows out over the chocolate. Pour remaining batter evenly over the marshmallows, spreading with a spatula if necessary.
  4. Bake at 350 for 35-40 minutes. Let cool completely before slicing and serving.

White Chocolate Peanut Butter S’mores Sandwich Cookies

So the other day, Steve surprised me by picking me up fro yo. Yes, he’s awesome, but that is beside the point. The point is, he topped my fro yo with peanut butter and marshmallow sauce, and it was freaking delicious. As I was eating it, I couldn’t help, but think of what a perfect combination those flavors were.

I started coming up with all sorts of desserts that I could combine those flavors in.

My incredible friend Stacey has this really important weekend coming up. She has a very special birthday, she is running her first half marathon, and she has some other big life accomplishments going on. It’s pretty amazing, you should head over to her blog and congratulate her! As my congratulations, I made her these cookies, obviously. She loves white chocolate, so that was the final piece in these delicious treats.

Ummm, yeah. Marshmallow, peanut butter and white chocolate is actually the perfect combination. Oh, and graham cracker cookie. Yes.Please.


Happy Weekend Of Amazingness, Stace!! I’m proud of you, and I’m sure these cookies will be your perfect pre-race fuel!

White Chocolate Peanut Butter S’more Sandwich Cookies

yield 14 sandwich cookies

For the cookies:

  • 6 tbs fat free cream cheese, softened
  • 6 tbs honey apple butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup Splenda
  • 1/4 cup egg substitute
  • 2 tsp vanilla extract
  • 1 1/4 cups white whole wheat flour
  • 1 sleeve whole wheat graham crackers, finely crushed
  • dash salt
  • 1/2 tsp baking soda

For the filling:

  • 1 cup all natural white chocolate chips
  • 1 tsp vanilla
  • 1/3 cup marshmallow fluff
  • 1-2 tbs unsweetened almond milk’
  • approx 1/3 cup peanut butter (I suggest PB & Co White Chocolate Wonderful)


  1. Preheat oven to 375. Line a large baking sheet with parchment paper.
  2. Beat cream cheese and apple butter together in a large bowl. Add brown sugar and Splenda, and beat until fluffy.
  3. Beat in vanilla, egg substitute, and baking soda.
  4. Add flour and graham cracker crumbs and beat until just combined.
  5. Use a cookie scoop (or your hands) to drop dough in about tablespoon amounts.  Flatten dough out with a sprayed piece of parchment paper, until approx 1/4″ thick.
  6. Bake 8-10 minutes until just set, then remove and let stand 5-10 minutes to finish baking themselves, before transferring to a wire rack to cool completely.
  7. While cookies cool, melt white chocolate chips in a medium bowl in the microwave at 30 seconds increments, stirring after each, until melted. Stir in vanilla and marshmallow fluff. Add 1-2 tbs almond milk until slightly thinned and creamy.
  8. Spread white chocolate marshmallow sauce evenly over  the flat side of half of your cookies. Spread the other half with 1 tsp peanut butter. Sandwich together, and serve.

Peanut Butter Pumpkin S’mores Cups

A few days ago, Kathleen posted a link to this recipe, and I just stared at it in awe. Ummm, yum. Yes please. I immediately mentally added it to my holiday baking list. I followed the concept with plans to only slightly modify, but ended up adding peanut butter at the very end, because what isn’t better with peanut butter? I was so excited when I tasted it that not only was the pumpkin butter a healthier replacement for actual butter, but the pb/chocolaye/pumpkin combo was so delicious!

Peanut Butter Pumpkin S’mores Cups

yield 24

  • 7  whole wheat graham crackers, finely crushed
  • 3 1/2 tbs pumpkin butter
  • 1/4 cup grain sweetened chocolate chips
  • 1 tbs peanut butter
  • dash vanilla
  • 12 large marshmallows, halved


  1. Preheat oven to 350. Combine crushed graham crackers and pumpkin butter. I just used my hands. Messy is fun ;)
  2. Line 24 mini muffin cups and spray liners.
  3. Drop 1 tsp of graham cracker mixture into each liner and press in with fingers to form cup base.
  4. Bake crust for 4-5 minutes until set. Place a marshmallow half in each cup, cut side down.
  5. Place back in oven for 2-3 minutes.
  6. Let stand for 5 minutes, then remove liners and transfer to cooling rack.
  7. Meanwhile, place chocolate chips and peanut butter in a microwave safe bowl and microwave in spurts of 30 seconds, stirring after each until melted. Add dash of vanilla.
  8. Drop approx 1-2 tsp chocolate/peanut butter mixture on each marshmallow, and cool completely.