These Marshmallow Blondies are a gooey butterscotch dessert with white chocolate chips and marshmallows baked right in. They’re delicious, chewy, and absolutely perfect!
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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.
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.
Of course add a pinch of salt. Or two.
Then mix up your batter. No mixer necessary.
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.
Mix your batter up with some white chocolate too. Because…
Spread it into a foil lined pan.
And bake them until the tops are just set and they are crackly golden perfection…
And cut them when they’re cooled. Of course!
Seriously amazing!
Marshmallow Blondies
- 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
- Preheat oven to 350*
- LIne 8×8 or 11×7 baking dish with foil. Spray with cooking spray and set aside.
- In a small saucepan melt the butterscotch chips and butter together, set aside to cool slightly.
- In large bowl whisk flour, salt, baking powder and brown sugar together. Stir in butterscotch mixture until combined, mixture will be dry.
- Stir egg and vanilla into mixture until smooth.
- Add in marshmallow and white chips.
- Spread batter into prepared pan and bake for 20 minutes until center is just set.
- Allow to cool completely before cutting into squares.
Notes
These might seem underdone, but you must let them cool COMPLETELY before serving!
Nutrition
- Serving Size:
- Calories: 142
- Sugar: 16.5 g
- Sodium: 143.8 mg
- Fat: 4.6 g
- Carbohydrates: 23.9 g
- Protein: 1.4 g
- Cholesterol: 26.5 mg
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If you liked these blondies check out my White Chocolate Butterscotch Blondies which are similar but different…and totally delicious!
Or my Butterscotch Apple Pudding Cookies!
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”.
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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.
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.
Ended up cooking these for forty five minutes and they still never set… followed the recipe exactly too! Disappointing.
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.
Sorry about your experience.. all ovens are a bit different, so the bake time might vary from person to person. The recipe says bake 20 minutes or until center is set, so I would maybe just suggest to continue baking them until they set up.. even if you have to add on a bit of time.
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!
Making marshmallow blondies RIGHT NOW!! 😀
Can’t wait to eat them ALL up. 😀
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. 😀
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.
NOt really for this recipe, no..I will work on it!
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.
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.