Easy S'mores Dip (4 Ingredients!)

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!).

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Dessert, dips

Cuisine: American

Keyword: smores dip

Method: Oven, Stovetop

Servings: servings

Author: Ashley McCrary

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.

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