Peanut Butter and Nutella Swirl Blondies

My love for the happy marriage of peanut butter and chocolate is no secret. Nor is my love for Nutella. With that in mind, this sweet treat sure can make my head spin. The blondie is chewy with a crunch from the peanuts, the Nutella is delicious and the marshmallows are sticky. It is every thing one could hope for. You are going to love this treat because of all its flavors combined into one little square.

Recipe yields 16 blondies

Ingredients
Blondies:
6 tbsp unsalted butter
1 cup light brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup peanut butter (you choose - creamy or crunchy)
2 large eggs
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt

Nutella Swirl:
1 1/2 oz chocolate with hazelnuts
1/2 tbsp butter
1/4 cup Nutella

Topping:
2 1/2 cups miniature marshmallows
1 cup milk chocolate chips
1/4 tsp kosher salt

Preheat the oven to 350 degrees with a rack in the center position. Line an 8" baking pan with a sheet of non-stick foil and allow some foil to hang over the sides. In a medium bowl, beat the sugars and butter until soft and fluffy.

Add the peanut butter, eggs and vanilla and continue to mix until well combined. Make sure you scrape down the sides of the bowl to get every last drop into the batter.

In a separate bowl, combine flour, baking powder and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. You know the rule - no overmixing!

Transfer the batter into your baking pan and set aside.

In a double broiler (or the microwave) melt the butter and chocolate for the Nutella swirl. Add the Nutella and stir to combine.

Drop spoonfuls of Nutella mixture on top of the blondie batter in the baking pan. Using a sharp knife, drag it through the mixture to create a swirl effect. (Hint: do not over swirl or you will begin to mix the Nutella into the batter and lose your swirl effect).

Place in the oven and bake for 25 minutes or until you can cleanly remove a toothpick/cake tester.

Immediately sprinkle the top of the blondies with mini marshmallows once it is out of the oven. Return to oven on 325 degrees for 3 minutes to allow the marshmallows to melt.

Place your blondies on a rack to cool for 20 minutes and then in the refrigerator for an additional 15 minutes. You really want to make sure those marshmallows have hardened up or you will have a mess on your hands in a few steps. While blondies are cooling, melt chocolate chips in a double broiler and stir in the salt. Pour the melted chocolate on top of the hardened marshmallows. Use an off-set spatula to spread the chocolate in an even layer.

Refrigerate the  blondies for at least 1 hour to allow the chocolate to harden. Once the chocolate is set, you can remove the blondies from the pan and cut them. Note: Be sure not to cut them until the chocolate is firm and set! Serve & enjoy!