Easy S’mores Dip (4 Ingredients!)
Published Aug 04, 2026
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This s’mores dip is made with a rich, creamy chocolate base topped with gooey toasted marshmallows, then baked in a cast iron skillet until warm and bubbly. It’s truly so darn good! Melting the chocolate with butter and heavy cream is the trick to making it extra smooth and creamy. My favorite dippers are graham crackers, pretzels, and even strawberries (trust me!).
Table of Contents
Why You’ll Love This S’mores Dip Recipe
Y’all, just like my gluten-free s’more bars, this is one of my favorite desserts to make when we’re craving s’mores but don’t feel like building (or smelling like!) a campfire. It’s always one of the first desserts to disappear because everyone gathers around the skillet and starts dipping!
I also love that this recipe takes just a few extra minutes to melt the chocolate with butter and heavy cream before it goes into the oven. That little step makes all the difference. The chocolate stays silky and creamy instead of turning thick, so every graham cracker, pretzel, and strawberry gets the perfect mix of melted chocolate and toasted marshmallow.
Ingredients You’ll Need
- Milk chocolate chips: These give the dip the sweet, familiar chocolate flavor you expect from classic s’mores. Keep the heat low so they melt smoothly without scorching!
- Heavy cream: Loosens the melted chocolate and gives the base a creamy, scoopable consistency.
- Butter: Adds richness and helps the chocolate melt into a smooth, glossy layer.
- Large marshmallows: Create a thick, puffy topping with golden tops and soft centers.
- Graham crackers, pretzels, and strawberries: Graham crackers are the classic choice for this dip, but pretzels and strawberries are just as delicious!
Mac’s Pro Tip
Recipe Variations
- Use another oven-safe dish: If you don’t have a cast iron skillet, you can melt the chocolate mixture in a small saucepan over low heat, then transfer it to an oven-safe baking dish or skillet before adding the marshmallows and baking.
- Choose dippers to fit your needs: For a gluten-free option, choose gluten-free graham crackers or pretzels, or your favorite fresh fruit.
How to Make S’mores Dip
Step 1: Preheat the oven to 400°F. In a 9-inch cast iron skillet, combine the milk chocolate chips, butter, and heavy cream. Warm the mixture over low heat, stirring frequently, until the chocolate is almost completely melted. Remove the skillet from the heat and continue stirring until the chocolate is smooth and fully melted.
Spread the chocolate into an even layer. Arrange the marshmallows in a single layer over the chocolate, covering the surface.
Step 2: Bake for 5 to 6 minutes, or until the marshmallows are puffed and golden brown. For extra browning, broil for 30 seconds, watching closely so they don’t burn. Serve immediately with graham crackers, pretzels, cookies, or fresh strawberries for dipping.
Mac’s Pro Tip
Expert Tips
- Keep the heat low. Chocolate melts best slowly. Once it’s almost melted, take the skillet off the heat and let the remaining warmth finish the job.
- Don’t walk away from the broiler. Marshmallows can go from perfectly golden to burnt in seconds! I usually just leave the oven door cracked and keep an eye on them.
- Have your dippers ready to go. This dip is at its absolute best while it’s hot and gooey, so I like to set out the graham crackers, pretzels, and strawberries before the skillet goes into the oven.
- Don’t skip the pretzels. I know graham crackers are the classic choice, but the salty crunch with the creamy chocolate is truly so darn good.
If your family loves fun dessert dips like this, be sure to try my dairy-free strawberry shortcake dip and hot chocolate dip next!
Storage & Make-Ahead Tips
- Reheat gently: Warm small portions in short microwave intervals until softened. The marshmallows will be chewier and the chocolate won’t be quite as silky as it is when freshly baked.
- Serve it right away: The chocolate is smoothest and the marshmallows are softest just after baking.
- Refrigerate leftovers: Once cooled, transfer any leftovers to an airtight container and pop them in the fridge. The marshmallows will become firmer and the chocolate will thicken as it chills.
Recipe FAQs
Yes! Melt the milk chocolate chips, butter, and heavy cream in a small saucepan over low heat. Transfer the smooth chocolate mixture to a small oven-safe baking dish, add the marshmallows, and bake as directed.
The skillet was probably too hot or stayed on the burner too long. Keep the heat low, stir frequently, and remove the skillet while the chocolate is still almost completely melted. Like any warm chocolate marshmallow dip, the chocolate will naturally thicken as it cools, so it’s best served as soon as it comes out of the oven!
This easy s’mores dip is best served fresh while it’s still warm and gooey. You can measure the ingredients, wash the strawberries, and set out your dippers ahead of time, so all that’s left to do is melt, bake, and dig in.
More Easy Dessert Recipes
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Easy S’mores Dip (4 Ingredients!)
Ingredients
- 2 cups milk chocolate chips
- 5 tbsp heavy cream
- 1 tbsp butter
- 20-25 large marshmallows
- Graham crackers, pretzels, and strawberries for dipping
Instructions
- Preheat the oven to 400°F. In a 9-inch cast iron skillet, combine the milk chocolate chips, butter, and heavy cream. Warm the mixture over low heat, stirring frequently, until the chocolate is almost completely melted. Remove the skillet from the heat and continue stirring until the chocolate is smooth and fully melted. (Keeping the heat low and removing it before it is completely melted helps prevent the chocolate from scorching.)
- Remove from the heat and spread the chocolate into an even layer. Arrange the marshmallows in a single layer over the chocolate, covering the surface.
- Bake for 5–6 minutes, or until the marshmallows are puffed and golden brown. For extra browning, broil for 30 seconds, watching closely so they don’t burn.
- Serve immediately with graham crackers, pretzels, cookies, or fresh strawberries for dipping.
Notes
- Keep the heat low. Chocolate melts best slowly. Once it’s almost melted, take the skillet off the heat and let the remaining warmth finish the job.
- Don’t walk away from the broiler. Marshmallows can go from perfectly golden to burnt in seconds! I usually just leave the oven door cracked and keep an eye on them.
- Have your dippers ready to go. This dip is at its absolute best while it’s hot and gooey, so I like to set out the graham crackers, pretzels, and strawberries before the skillet goes into the oven.
- Don’t skip the pretzels. I know graham crackers are the classic choice, but the salty crunch with the creamy chocolate is truly so darn good.
- Serve it right away: The chocolate is smoothest and the marshmallows are softest just after baking.
- Refrigerate leftovers: Once cooled, transfer any leftovers to an airtight container and pop them in the fridge. The marshmallows will become firmer and the chocolate will thicken as it chills.
- Reheat gently: Warm small portions in short microwave intervals until softened. The marshmallows will be chewier and the chocolate won’t be quite as silky as it is when freshly baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
