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Moist, cake-like blondies, full of pumpkin and topped with fluffy toasted marshmallows.
1. Preheat oven to 350ºF with a rack in the middle position. Lightly grease a 13×9-inch pan (preferably glass) and set it aside.
2. For the blondies, in a medium bowl, whisk together the cinnamon, flour, baking soda, and salt. Set aside.
3. In a large bowl, stir together the melted butter, granulated sugar, and brown sugar with a rubber spatula until combined. Stir in the pumpkin, then the egg and vanilla until completely combined. Add the dry ingredients, stirring gently until incorporated. Stir in the chocolate chips.
4. For the graham cracker crumb layer, in a medium bowl, combine the graham cracker crumbs, butter, brown sugar, and salt with a fork or with your fingers until coarse crumbs are formed. (It will probably feel a little wetter than normal crumb mixture.)
5. Transfer the blondie batter to the prepared pan, smoothing the top. Evenly sprinkle the graham cracker crumb mixture over the top of the blondies. Bake for 30 to 35 minutes, until a tester inserted in the middle comes out with a few crumbs on it (you want it to be slightly sticky, no one likes overbaked blondies).
6. Immediately sprinkle the marshmallows (enough to cover the surface of the blondies, maybe slightly more than half a bag) over the blondies and return it to the oven for 3 to 5 minutes, until the marshmallows are melted. Let the blondies cool on a wire rack until completely cool. It’s much easier to slice the blondies if you chill them well in the refrigerator first, otherwise the gooey marshmallow just kind of drags all over the place. Slice with a sharp thin knife and serve at room temperature. Blondies will keep at room temperature in an airtight container for 4 days.
Recipe loosely adapted from Martha Stewart.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!