Preheat oven to 350°F

Add the butter and peanut butter to the bowl of an electric mixer fitted with blade attachment

Cream together the butter and peanut butter on high

Add the sugars, beat until fluffy

Add the egg and eggs yolks 1 at a time, mix

Mix in the vanilla extract

In a small bowl whisk together the flour, baking soda and salt

Add the dry mixture to the wet ingredients, mix until combined

Prepare a 8″ X 8″ baking pan, grease the bottom and the sides with baking spray

Spoon half of the blondie batter into the baking pan, smooth into an even layer

Crush up half of the graham crackers, sprinkle over the batter

Spoon the remaining batter on top of the graham crackers, smooth into an even layer

Place the pan in the oven to bake for 20 minutes

After 20 minutes, remove the pan and top the blondies with the squares of 2 of the Hershey Bars and then the mini marshmallows

Return the pan to the oven for 5 more minutes of baking

Remove the pan from the oven, the marshmallows should have begun to brown, if you like them to be more toasted you can use a kitchen torch to lightly toast the marshmallows

Place the squares of the remaining Hershey Bar on top of the marshmallows and then sprinkle with the remaining graham cracker

Allow the blondies to cool completely and then refrigerate them for at least 2 hours and up to 24 hours before slicing*