Preheat the oven to 350°F.
Grease a 13×9-inch baking pan and line with parchment paper. (NOTE: If you do not have parchment paper, butter the pan and coat with a light dusting of flour. Tap excess flour off.) Set aside.
In a medium bowl, whisk together butter, peanut butter, brown sugar, and granulated sugar. Whisk in eggs, one at a time. Next, add the Butterscotch Gold Moonshine and vanilla extract. Whisk until smooth.
In a small bowl, stir together all-purpose flour, salt, and baking powder, and stir into peanut butter mixture until just combined. Fold in chocolate chips. Spread blondie mixture into the prepared pan and bake for 8 minutes. Remove from the oven and sprinkle with marshmallows. Return the blondies to the oven, and bake for another 8-10 minutes or until just set. Remove from the oven, and let cool completely before cutting.
Cut the bars into 12 rectangles (cutting 3×4). Break the chocolate bar into pieces, and place pieces onto 6 blondies.
Toast marshmallow to desired degree of doneness and place on top of chocolate. Top each blondie with another blondie, and gently squeeze to create the perfect blondie s’more!
