I’ve perfected an easy S’mores Skillet Dip that unites chocolate, marshmallows, and graham crackers into a family-friendly treat ready in under 10 minutes.

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I never expected a campfire favorite to become this dangerously simple at home, but I did it, and we ate the whole thing in minutes. This S’more Dip Easy fuses semisweet chocolate chips with pillowy mini marshmallows into something ooey gooey and a little wild, perfect for when you want dessert without fuss.

I love the contrast of silky chocolate and singed marshmallow tops, it makes people talk, fight over the last scoop and laugh about sticky fingers. Don’t expect elegance, expect a ridiculous, irresistible treat that drags the kid out of everyone.

Ingredients

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Semisweet chocolate: Deep, bittersweet cocoa that brings richness and antioxidants, mostly carbs and fats.
Heavy cream: It adds silky texture and fat, creamy mouthfeel, mostly saturated fat and calories.
Mini marshmallows: Pure sugar clouds that give sweetness and chew, negligible nutrients.
Graham crackers: Crunchy slightly sweet carrier, some fiber from whole grain, mostly carbs.
Unsalted butter (optional): Boosts flavor and gloss, more saturated fat so use sparingly.
Vanilla extract (optional): Warm aromatic boost that rounds flavors, tiny amount no real nutrition.
Flaky sea salt (optional): Tiny pinch lifts sweetness, adds contrast and brings out chocolate notes.

Ingredient Quantities

12 ounces semisweet chocolate chips or chopped chocolate (about 2 cups)

1/2 cup heavy cream

3 cups mini marshmallows (about 10 to 12 large marshmallows)

8 to 10 graham cracker sheets

1 tablespoon unsalted butter (optional)

1 teaspoon vanilla extract (optional)

pinch of flaky sea salt (optional)

How to Make this

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1. Preheat your broiler with the oven rack about 6 inches from the heat, and grab an ovenproof dish or a small cast iron skillet (8 inch works great). Line with foil for easier cleanup if you want.

2. If using chopped chocolate, make sure it’s fairly small so it melts fast. Put the chocolate in a heatproof bowl.

3. Heat 1/2 cup heavy cream in a small saucepan until it just starts to simmer and tiny bubbles form around the edge, or microwave in 30 second bursts until steaming. Don’t boil.

4. Pour the hot cream over the chocolate, let sit 1 to 2 minutes so the chocolate softens, then stir gently until smooth and glossy.

5. Stir in 1 tablespoon unsalted butter, 1 teaspoon vanilla extract and a pinch of flaky sea salt if you’re using them, until everything is silky. Taste and adjust salt if needed.

6. Pour the chocolate mixture into your prepared dish and smooth the top with a spatula so it’s even.

7. Scatter 3 cups mini marshmallows evenly over the chocolate (if you only have big marshmallows chop them up to equal about 3 cups), gently press them down so they stick.

8. Broil on high for 30 to 90 seconds until the marshmallows puff and turn golden brown. Watch it the whole time, it goes from perfect to burned in seconds.

9. Remove from the oven, let cool 1 to 2 minutes so the chocolate thickens a bit but is still gooey.

10. Serve right away with 8 to 10 graham cracker sheets for dipping. Break crackers into pieces for easy scooping, and reheat leftovers gently in the microwave for 15 to 30 seconds if needed.

Equipment Needed

1. Oven with broiler (rack about 6 inches from the heat)
2. 8-inch cast iron skillet or small ovenproof baking dish; foil for easier cleanup (optional)
3. Heatproof bowl for the chocolate
4. Small saucepan or microwave-safe measuring cup to heat the cream
5. Rubber spatula for smoothing and scraping
6. Whisk or wooden spoon for stirring
7. Knife and cutting board to chop chocolate or big marshmallows
8. Measuring cups and spoons to portion cream, butter and vanilla
9. Oven mitts and a timer, you’ll want to watch the broiler the whole time

FAQ

Q: Can I make this ahead of time?

Yes, you can assemble the chocolate and cream in the skillet, cover and refrigerate for up to 24 hours, then add marshmallows and bake when ready. If fully baked ahead, store covered in the fridge up to 2 to 3 days, but the marshmallows will firm up and get sticky.

Q: Whats the best way to reheat leftovers?

Microwave in short bursts of 15 to 20 seconds stirring between until melty. Or warm in a 325 F oven for 8 to 12 minutes. If the marshmallows browned hard, you can pull them off, warm the chocolate then add fresh marshmallows and broil quick.

Q: Can I use chocolate bars instead of chips?

Absolutely. Chop a good quality bar into even pieces so it melts evenly. Adding the optional tablespoon of butter and teaspoon vanilla helps the texture and shine, but its not required.

Q: Any tips to get the marshmallows perfectly browned without burning?

Bake at 425 F for about 5 to 8 minutes until chocolate is melted then switch the oven to broil and watch closely 20 to 60 seconds until browned. Or use a kitchen torch for better control. Stay by the oven cause it goes from perfect to burnt fast.

Q: Can I make this dairy free or vegan?

Yes, swap heavy cream for full fat coconut milk or coconut cream, use dairy free chocolate and vegan marshmallows. Flavor will be slightly different but still great.

Q: What else can I dip besides graham crackers?

Try pretzels, apple slices, banana chunks, cookies, or sturdy biscotti. Salty dippers like pretzels are great cause they cut the sweetness.

S’mores Dip Recipe Substitutions and Variations

Semisweet chocolate: use dark chocolate for a richer deeper flavor, or milk chocolate if you like it sweeter, or even peanut butter chips for a fun twist — will give it a different vibe.
Heavy cream: swap with equal parts canned coconut milk for a dairy free option, or stir 2 tablespoons melted butter into 1/2 cup whole milk for a closer texture.
Mini marshmallows: cut ten to twelve large marshmallows into pieces and use those, or spoon in marshmallow creme, either works fine though texture changes a bit.
Graham cracker sheets: replace with digestive biscuits, vanilla wafers, or sturdy pretzel sticks if you want a salty sweet contrast.

Pro Tips

– Use better chocolate than just cheap chips. Chips have stabilizers so they dont always melt as silky as chopped couverture. If you only got chips, chop half the bag anyway so it melts smoother and faster.

– Dont overheat the cream or you risk a grainy ganache. Heat just till steaming, and pour it on the chocolate then wait a minute before stirring. If the mix looks grainy give it a quick warm-water bath or stir in a tiny splash more warm cream till it’s glossy.

– Toast the marshmallows with a game plan. Broilers vary wildly so watch them like a hawk, or use a kitchen torch for way more control. If your broiler is savage, move the rack back a bit or start with a shorter time and add more if needed.

– Little finishing touches matter. A small pat of butter and a pinch of flaky salt make the chocolate taste richer and less flat. Also warm your graham crackers a few seconds in the microwave so they bend instead of snapping when you scoop.

S'mores Dip Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I've perfected an easy S'mores Skillet Dip that unites chocolate, marshmallows, and graham crackers into a family-friendly treat ready in under 10 minutes.

Servings

servings

Calories

372

kcal

Equipment: 1. Oven with broiler (rack about 6 inches from the heat)
2. 8-inch cast iron skillet or small ovenproof baking dish; foil for easier cleanup (optional)
3. Heatproof bowl for the chocolate
4. Small saucepan or microwave-safe measuring cup to heat the cream
5. Rubber spatula for smoothing and scraping
6. Whisk or wooden spoon for stirring
7. Knife and cutting board to chop chocolate or big marshmallows
8. Measuring cups and spoons to portion cream, butter and vanilla
9. Oven mitts and a timer, you’ll want to watch the broiler the whole time

Ingredients

12 ounces semisweet chocolate chips or chopped chocolate (about 2 cups)
1/2 cup heavy cream
3 cups mini marshmallows (about 10 to 12 large marshmallows)
8 to 10 graham cracker sheets
1 tablespoon unsalted butter (optional)
1 teaspoon vanilla extract (optional)
pinch of flaky sea salt (optional)

Directions

Preheat your broiler with the oven rack about 6 inches from the heat, and grab an ovenproof dish or a small cast iron skillet (8 inch works great). Line with foil for easier cleanup if you want.
If using chopped chocolate, make sure it’s fairly small so it melts fast. Put the chocolate in a heatproof bowl.
Heat 1/2 cup heavy cream in a small saucepan until it just starts to simmer and tiny bubbles form around the edge, or microwave in 30 second bursts until steaming. Don’t boil.
Pour the hot cream over the chocolate, let sit 1 to 2 minutes so the chocolate softens, then stir gently until smooth and glossy.
Stir in 1 tablespoon unsalted butter, 1 teaspoon vanilla extract and a pinch of flaky sea salt if you’re using them, until everything is silky. Taste and adjust salt if needed.
Pour the chocolate mixture into your prepared dish and smooth the top with a spatula so it’s even.
Scatter 3 cups mini marshmallows evenly over the chocolate (if you only have big marshmallows chop them up to equal about 3 cups), gently press them down so they stick.
Broil on high for 30 to 90 seconds until the marshmallows puff and turn golden brown. Watch it the whole time, it goes from perfect to burned in seconds.
Remove from the oven, let cool 1 to 2 minutes so the chocolate thickens a bit but is still gooey.
Serve right away with 8 to 10 graham cracker sheets for dipping. Break crackers into pieces for easy scooping, and reheat leftovers gently in the microwave for 15 to 30 seconds if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.