Instructions

1. Place a rack in the center of the oven and preheat oven to 325 degrees F.  Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well.
2. In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes.  Remove from heat and transfer the melted butter to a large bowl.  Allow to cool for about 20 minutes before proceeding.
3. To the large bowl with the butter, add the sugar, eggs and yolk, almond butter, vanilla extract, salt, and cinnamon.  Whisk until smooth and well combined.  Add the flour and baking powder and stir with a wooden spoon.  The mixture will be thick.
4. Fold in three-quarters of the Exploremores and the dried marshmallows, until evenly incorporated.  Spread the batter into the prepared baking pan. Top with the rest of the Exploremores and marshmallows, pressing in lightly. Bake for 25 to 30 minutes until cooked through and golden brown.  Insert a skewer in the center of the blondies to test the doneness.  Remove from the oven and allow to cool completely before lifting from the pan and slicing.
5. Slice into 9 or 16 equal squares.
6. Blondies can be wrapped individually and frozen or stored at room temperature for 4 days.