S’more Blondies - this recipe started exactly where some of the best ideas do: the back of a bag.
As part of my ongoing Back of Pack series with PLMA, I’ve been cooking through the recipes brands quietly tuck onto their packaging — the ones meant to inspire, not intimidate. This month’s recipe came from the back of Albertsons mini marshmallows, and while the original was a classic rocky road brownie, I took it somewhere a little more me.
Instead of standard chocolate chips, I used Albertsons’ private-label s’mores-flavored baking chips. The result? A blondie that’s deeply fudgy, unmistakably s’mores-forward, and loaded with texture in every bite.
Looking for other fall recipes? Try these pumpkin spice marshmallows or scalloped sweet potatoes! or apple cinnamon marshmallows!
Store brands - Innovative and Indulgent
This is also your reminder that store brands aren’t just the “budget option.” They’re doing genuinely exciting things — flavors, formats, and ideas you can’t always find anywhere else. And when you treat them like the star of the recipe instead of a backup plan? This is what happens.
Ingredients
This is one of those recipes where every ingredient earns its spot. The base is simple on purpose, so the inclusions can really shine. Using store-brand products here isn’t about cutting corners — it’s about leaning into flavor profiles you don’t always see from national brands. The s’mores baking chips bring built-in graham and chocolate notes, while the mini marshmallows and walnuts add contrast and texture. Think classic rocky road energy, but tuned up and very intentional.
- Unsalted butter
Melted butter gives these blondies their dense, almost fudge-like texture. No creaming, no fluff — just richness. - Granulated sugar
Keeps the crumb tight and chewy and helps the top bake up glossy instead of cakey. - Large eggs
Structure and moisture. These bars rely on eggs to hold everything together under all those inclusions. - All-purpose flour
Just enough to set the batter without turning it into a cake. This is a blondie, not a brownie pretending to be bread. - Salt
Non-negotiable. It balances the sweetness and makes the s’mores flavor actually taste like s’mores. - Albertsons s’mores-flavored baking chips
The star. These bring graham and chocolate notes in one inclusion — something you simply don’t get with standard chocolate chips. - Mini marshmallows
For pockets of gooey sweetness and that unmistakable campfire vibe. - Chopped walnuts
Texture, contrast, and just enough bitterness to keep things interesting. You can swap if needed, but I love them here.
See recipe card for quantities.
Equipment
- Microwave-safe mixing bowl
- Whisk
- Rubber spatula
- 9 x 13 inch baking pan
- Parchment paper
- Offset spatula (helpful, not required)
How to Make Rocky Road S’more Blondies
Instructions
- Preheat your oven to 350°F and line a 9 x 13 inch pan with parchment paper, leaving a little overhang for easy removal.
- Melt the butter in a large microwave-safe bowl. Let it cool slightly, then whisk in the sugar until smooth and glossy.
- Whisk in the eggs one at a time until fully incorporated.
- Add the flour and salt and stir just until no dry streaks remain. Don’t overmix — we’re aiming for dense and fudgy.
- Fold in most of the s’mores baking chips, marshmallows, and walnuts, reserving a small handful of each for the top.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining chips, marshmallows, and walnuts over the surface and gently press them in.
- Bake for 28–32 minutes, until the edges are set and the center looks just barely done. A toothpick should come out with moist crumbs, not raw batter.
- Cool completely in the pan, then chill briefly if you want extra-clean cuts. Slice into squares and serve.
Hint: Texture check: Expect crisp edges, tender layers, and a gooey center. If you like it less sticky, bake 3–5 minutes longer.
Baker’s Notes & Texture Tips
Store brands shine here because the flavor is built into the baking chip — not added later. That’s what gives these bars their distinct s’mores identity.
These blondies are intentionally fudgy. If you bake until a toothpick comes out clean, they’ll be dry. Trust the crumbs.
The marshmallows on top will melt and set slightly as they cool. For extra goo, add a few fresh marshmallows right after baking.
Not a walnut person? Pecans work beautifully. So do chopped almonds. Or leave the nuts out entirely and double down on chips.
Storage
Store the blondies in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or you prefer a firmer texture, refrigerate them for up to 5 days.
For longer storage, these freeze beautifully. Wrap individual squares tightly and freeze for up to 2 months. Thaw at room temperature, or warm slightly to bring back that soft, fudgy center and gooey marshmallow pockets.
Top tip - Make Ahead!
If you want clean slices without sacrificing that fudgy center, let the blondies cool completely and chill for 20–30 minutes before cutting. You’ll get sharp edges and gooey pockets where it counts.
Related
Looking for other recipes like this? Try these:
Recipe
Fudgy Rocky Road Blondies
Ingredients
- 1 cup unsalted butter 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1½ cups s’mores-flavored baking chips divided
- 2 cups mini marshmallows divided
- 1 cup chopped walnuts divided
Instructions
- Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper and set aside.
- In a large microwave-safe bowl, melt the butter. Let cool slightly.
- Whisk the sugar into the melted butter until smooth and glossy.
- Whisk in the eggs, one at a time, until fully incorporated.
- Add the flour and salt and stir just until combined. Do not overmix.
- Fold in most of the s’mores baking chips, mini marshmallows, and walnuts, reserving a small handful of each for the top.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining chips, marshmallows, and walnuts over the surface and gently press them in.
- Bake for 28–32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan before slicing. Chill briefly for cleaner cuts if desired.
Notes
- Blondies will be very fudgy; avoid overbaking.
- For extra gooey marshmallows, add a few on top immediately after baking.
- Walnuts can be swapped for pecans or omitted entirely.
Did you make this recipe? Let me know!