Marshmallow Blondies

These Marshmallow Blondies are a gooey butterscotch dessert with white chocolate chips and marshmallows baked right in. They’re delicious, chewy, and absolutely perfect!

Image of Marshmallow Blondies

Marshmallow Blondies

You’re gonna need to stop what you are doing right now and make these.

Sorry, it’s true.

I mean, finish reading this post, THEN go make them…first things first.

And I might tell you I am currently on a diet. Which is annoying.

I am sure there are some of you out there who don’t have to diet and just burn off the all the calories by chasing your kids around yada yada.

Well, that’s not me.

I am constantly dieting. Except the past 6 months where I was consciously NOT dieting. In fact I was doing just the opposite…

So yeah, I am dieting and trying to write a blog about sweet, delicious treats that contain gooey marshmallows and white chocolate.

I am pretty sure I deserve a medal or something.

 

So yes, I tried these, almost died at how good they are and then promptly got them out of my house ASAP. Because I start acting shady around desserts.

Like I sneak a bite here and there until there is nothing left in the pan.

Like a thief.

When actually the only person I am stealing from is myself…which makes no sense…or does it make ALL the sense? Dr. Phil, can you HEAR ME?!

Anyhow, I strongly suggest you make these Marshmallow blondies because they are so good your diet can take a break for a bite. Mine did.

Marshmallow Blondies ~ These are a gooey butterscotch blondie with white chocolate chips and chewy melted marshmallows baked right in.. SO GOOD!

How to Make Marshmallow Blondies

I loaded the batter for these up with some butterscotch chips. Now before you decide butterscotch isn’t for you, hear me out.

I don’t like butterscotch chips. Sue me. I feel like the flavor is too strong or something. Anyhow, melt them down with some butter and mix them into blondies and you get a delicious batter that no one can top. I swear.

Making Marshmallow Blondies ~ Butterscotch Chips

Of course add a pinch of salt. Or two.

Making Marshmallow Blondies

Then mix up your batter. No mixer necessary.

Making Marshmallow Blondies

Now, add those marshmallows. They melt right into the batter when baked and create a flaky, crispy top to the blondies, but add gooey pockets throughout. Even my husband who claims he doesn’t like marshmallows loved these.

Making Marshmallow Blondies

Mix your batter up with some white chocolate too. Because…

Marshmallow Blondies in the bowl

Spread it into a foil lined pan.

Marshmallow Blondies before baking

And bake them until the tops are just set and they are crackly golden perfection…

Marshmallow Blondies Baked in Pan

And cut them when they’re cooled. Of course!

Marshmallow Blondies ~ These are a gooey butterscotch blondie with white chocolate chips and chewy melted marshmallows baked right in.. SO GOOD!

Seriously amazing!

Marshmallow Blondies ~ These are a gooey butterscotch blondie with white chocolate chips and chewy melted marshmallows baked right in.. SO GOOD!

 

 

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Marshmallow Blondies

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 blondies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description:

These Marshmallow Blondies are a gooey butterscotch dessert with white chocolate chips and marshmallows baked right in. They’re delicious, chewy, and absolutely perfect!


Ingredients:

  • 1/4 cup butter
  • 1/2 cup butterscotch chips
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1 cup mini marshmallows
  • 3/4 cup white chocolate chips

Instructions:

  1. Preheat oven to 350*
  2. LIne 8×8 or 11×7 baking dish with foil. Spray with cooking spray and set aside.
  3. In a small saucepan melt the butterscotch chips and butter together, set aside to cool slightly.
  4. In large bowl whisk flour, salt, baking powder and brown sugar together. Stir in butterscotch mixture until combined, mixture will be dry.
  5. Stir egg and vanilla into mixture until smooth.
  6. Add in marshmallow and white chips.
  7. Spread batter into prepared pan and bake for 20 minutes until center is just set.
  8. Allow to cool completely before cutting into squares.

Notes:

These might seem underdone, but you must let them cool COMPLETELY before serving!

Keywords:: blondies recipe, best blondies recipe, recipe for blondies brownies, easy blondies recipe, blondies brownies, blondies bar, marshmallow dessert

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If you liked these blondies check out my White Chocolate Butterscotch Blondies which are similar but different…and totally delicious!

White Chocolate Butterscotch Blondies

Or my Butterscotch Apple Pudding Cookies!

Butterscotch Apple Pudding Cookies | www.cookiesandcups.com

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Anonymous

Didn’t look exactly like the picture with the marshmallow peaking out but that may be because I might have cooked them a few minutes longer and so the marshmallow melted more on top after it bubbled out and they were more of a darker caramel top. I used a wilton metal 9 x 13 pan and lined it with non stick foil. I altered the recipe using 2 sticks of butter (1 cup) the said amount of butterscotch chips melted with butter let cool slightly, 2 cups Brown Sugar mix with the melted butter until blended and sugar is somewhat… Read more »

Terri
Terri

Can they be frozen

chris
chris

Hi I have never baked using cups measurements before simply because its uncommon in Asia. Wonder if you have any reliable online converter that you recommend cos i tried 2 of your recipes from the cookbook and it turned out weird…i think i got the measurements wrong.

hElpp!! im desperate 🙁

Jen Cote
Jen Cote

I’m making these now and they’ve been in 35 mins and still very liquid and jiggly. I think the issue is with pan size. Baking something in a large space pan of 11 x 7 is going to result in a more spread out and thinner bar and therefore less baking time required. In an 8 x 8 they are thicker and higher and would probably require way more time than the recipe is noting.

Jolene Robinson
Jolene Robinson

For all you having issues with setting up try switching out the baking powder with baking soda, add 5 to 10 mins of time on. But keep checking for set up after the 20 mins.

Leigha

I baked them in cupcake wrappers … not a good idea they stuck to them hardcore.

Brianna
Brianna

I made these for a second time this week and they turned out perfect once again. Both times I’ve subbed my Better Batter gluten free flour and it works great, they cook to perfection. Only thing I experienced that doesn’t match your instruction is that one recipe only fills an 8×8 pan, I doubled the recipe to fill an 11×17…not sure if that has something to do with the gluten free flour. Love these!…a little too much. Thank you for sharing this super easy, delicious recipe.

Vanessa
Vanessa

Update: After letting them sit for 35 mins, I put them in the fridge for another 35 mins. They don’t look exactly like the picture, but they can be cut into squares! My husband can’t stop eating them! So yummy!

Vanessa
Vanessa

Poop! Mine didn’t set up either! Followed it exactly, put them back in the oven for even 10 mins longer and they are a runny, but delicious mess.

Cheryl
Cheryl

Just made these for the first time and they turned out perfect. I did not alter the recipe at all and used an 11 x 7 pan.

Liz
Liz

Made these yesterday and they set up just fine! I baked them for 25 minutes and while they are slightly sticky, they cut into bars perfectly. Thanks for a great recipe!

Debbie Painter

I also tried this recipe today. …as the majority of the comments mine did not set up either, my batter & everything looked just like the pictures had nice brown crackling top. They did have a wonderful taste but gooey enough to roll into balls. I might try baking with out the foil, I typically do not bake using foil on the bottom. Thanks! !!

The Ginger Warrior

Oh dear, I’m afraid mine are not setting either! I currently have them in the oven and they have already been baking for 45 minutes and are still very gooey. I doubled the quantity and put them in an 11 x 7 so perhaps they are a bit to thick. I’ve covered the top with aluminium foil and will keep baking until they are set. I’m determined!! Lol!

D.Garcia
D.Garcia

I made these for dessert for Superbowl supper. I let them bake A LOT longer, and they were wonderful! We ate them while they were still a little warm and they were gooey, as you would expect because they were warm. However, they were “set” enough. After they cool, they are perfectly “set”.

D.Garcia
D.Garcia

*

Mayagodez
Mayagodez

As I read through the comments on here I was a bit leery to make this because so many people had said that it didn’t set. The recipe looked so delicious I couldn’t resist. I made it and lo and behold….IT DIDN”T SET!! A gooey mess….tasty but still gooey enough that you had to have a spoon. Something is way off on this recipe for this many people to have the same issue.

Baker
Baker

I just made these for a party and quadrupled the recipe and made in a 11 by 17 bar pan. They came out excellent. When baking bar cookies, I always use a heavy duty ceramic pan and it seems to help with texture.

Ali

Ended up cooking these for forty five minutes and they still never set… followed the recipe exactly too! Disappointing.

Ashley
Ashley

Unfortunately, I experienced the same problem as some of these other readers. First, I doubled the recipe and tried it with gluten free flour. It was a DISASTER–like soup. “Hmmmm…” I thought “probably my fault for changing the recipe so much.” I tried the recipe again exactly as the directions say and still they did not set. I cooked them 20-25 minutes and waited until they were cooled to cut them and still no luck! Darn it.

Ellen
Ellen

Made these yesterday and they are IRRESISTABLE!! So glad tomorrow is Monday so that I can unload them on my coworkers. For those of you that couldn’t get them to set up-I actually baked them about 25 minutes in an 11×7-perhaps the fact that it was a thinner blondie made them easier to set?

Next time, I think I may omit the white chips, add a little more salt, and do more marshmallows? This is a recipe I want to play with!

Gen
Gen's Cuppycakes aka Genell

Making marshmallow blondies RIGHT NOW!! 😀
Can’t wait to eat them ALL up. 😀

Gen
Gen's Cuppycakes aka Genell

YOU ARE SO ON MY ZIPLIST LADY!! 😀 which means I’ve got a TON of your recipes saved in that list. 😀 Thanks for everything you post. 😀

Valentina
Valentina

Hi! They look amazing.
You know if there’s any substitute for the butterscotch chips or any recipe to make them from scratch?
Sadly, i can’t get them here in my country 🙁
Thanks.

Amanda
Amanda

I had the same problem with them not setting up. Flavor is delicious but they are gooey blobs you have to eat with a spoon. I will try again but super sad because we were going to take them to a father’s day barbeque. I cooked them 20 minutes, edges were crispy and top was set.

Mayagodez
Mayagodez

Same here Amanda. Crispy edges and the top was set. We waited until it was completely cooled which wasn’t easy considering 4 boys were anxiously waiting for dessert. It’s too bad because the flavor is great.

Shannon
Shannon

I also love all things marshmallow (going to read your S’mores recipe collection in a minute), but had never made Blondies so definitely wanted to try these. I loved how quick and easy they were to prepare. Unfortunately mine took a little longer to set and then I got distracted and ended up overcooking them a little, but they were still fantastic! I can just imagine how much better they’ll taste when I pay attention 🙂

Danielle
Danielle

I made these yesterday and omg! I’m trying not to eat the whole pan since I am also trying to eat healthier but boy is it hard to do! I’m usually not a butterscotch fan either but the flavored blend really well!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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