S'mores Protein Blondie Bars

S'mores blondie bars on parchment paper.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Additional Time: 40

Total Time: 1 20

Servings:

Calories: 111kcal

Author: Lauren

Rich chocolate, gooey marshmallow creme, crunchy crushed graham crackers... all in a delicious buttery baked blondie bar! These Easy S'mores Protein Blondie Bars are perfect ANY time of the year! No one will ever know they're low calorie and packed with protein!!!

Print Recipe

Ingredients

3/4 cup all-purpose flour (90g)
1/2 cup vanilla protein powder (60g)*
1/4 cup granular sweetener (48g)
2 Tbsp packed brown sugar (24g)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 Tbsp melted peanut butter chips (30g) or peanut butter
2 Tbsp light butter (28g) room temp
1 tsp vanilla extract
1/2 cup plain Greek yogurt (112g)
1/2 cup unsweetened applesauce (122g) or mashed banana
8 graham crackers (31g) ~2 full cracker sheets
6 Tbsp marshmallow creme (39g)
2 Tbsp chopped chocolate or mini chocolate chips (30g)

Instructions

Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with cooking spray.
In a large bowl, add the dry ingredients (protein powder through salt); mix together well. Then add the yogurt, applesauce, vanilla, butter and melted peanut butter chips or peanut butter. Using a hand mixer, mix to combine.
Crush the graham crackers to form a mixture of little pieces and some crumbles. Fold the crushed graham crackers and mini chocolate chips into the batter (I like to save a little of both to sprinkle on top).
Pour 3/4 of the blondie batter into the prepared dish. Add the marshmallow creme in small dollops evenly across the batter. Then use a butter knife or toothpick to make swirls. You can swirl as much or as little as you’d like!
Add the remaining blondie batter on top in dollops and do a few more quick swirls. Sprinkle with any remaining graham cracker crumbles and chocolate chips.
Bake for 25-28 minutes, or until the edges are set. A toothpick inserted in the center SHOULD come out with a few wet crumbs for best texture. If you want blondies to be more cake-like, take out when toothpick inserted in center comes out completely clean.

Notes

*Protein powder: I used PEScience Vanilla protein powder. I would recommend a similar whey and casein blend (vegan protein also bakes well). Not all protein powders bake the same so use one you know works good for baking.

*Be careful not to over-bake! These blondies taste BEST when you take it out and it’s still a tad underdone in the middle. It will continue to bake in the hot pan as it cools and will set completely with time in the fridge.

Best eaten after chilling in the fridge for a few hours FIRST (and even BETTER after sitting overnight!)

To make gluten-free: use a gluten-free flour and a gluten-free graham cracker.

To make dairy-free: sub nut butter for the peanut butter chips, vegan butter for the regular butter, applesauce for the greek yogurt (or use a dairy-free greek style yogurt), and use dairy-free chocolate chips.

Nutrition