S’mores Dip (Easy + Decadent)

S'mores Dip in skillet with graham cracker aerial view.

S’mores Dip (Easy + Decadent)

S’mores Dip is loaded with melted chocolate and toasty marshmallows, requiring just a few minutes in the oven before dipping up with graham crackers for an easy and decadent dessert!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Resting Time 5

Total Time 15

Servings servings

Calories 441kcal

Author Samantha Skaggs

Equipment

8-inch Cast Iron Skillet

Ingredients

½ tablespoon butter
1 ½ cups chocolate chips semi-sweet, milk chocolate, or a combo
15 jumbo marshmallows halved
Graham cracker squares for serving

Instructions

Adjust rack to center position of oven and place 8-inch cast iron skillet on rack. Preheat oven to 450°F with skillet inside. Once oven is preheated, use a pot holder to remove hot skillet from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides.
Pour chocolate chips in an even layer into the bottom of the skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely.
Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes.
Serve immediately with graham cracker squares...but be careful, because the dip (and the skillet) will be very hot!

Video

Notes

You may use another type of oven-safe baking dish, but it should be noted that the chocolate will probably melt more evenly (and stay melted more consistently) using a heavy cast iron skillet, which retains heat better than other types of dishes.
Be sure to let the skillet rest for 5 minutes before serving so that the residual heat from the skillet can finish melting the chocolate chips. Some of the chocolate chips may retain their shape, but once you dip a graham cracker into them, they should be fully melted (in the same way that chocolate chips melted in the microwave hold their shape until stirred).
Adjust the proportions of chocolate and marshmallows to your liking or to the size of the skillet or baking dish that you use, but don't make the layer of chocolate chips too thick or they may not fully melt.
You may use whatever type of chocolate or marshmallows you have on hand. Finely chopped milk chocolate bars, mini chocolate chips, regular chocolate chips, mini marshmallows, (halved) jumbo marshmallows, etc. will all work. However, if you use chopped chocolate, it may melt faster than chocolate chips, so take care that it doesn't burn (which will make it turn powdery).
If your chocolate is melted before the marshmallows are toasted, you may broil them for a minute or two to quickly finish them off before the chocolate can burn.

Nutrition