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Skillet s'mores dip with toasted marshmallows and graham crackers

Melted chocolate topped with toasted marshmallows in a skillet

Skillet S'mores Dip

Skillet S'mores Dip

15 minEasy

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Servings

8

1 skillet

Difficulty

Easy

Cost

Budget

$

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Skillet S'mores Dip

Melted chocolate topped with toasted marshmallows in a skillet

A campfire s'mores experience in a cast-iron skillet—a layer of melted chocolate chips topped with golden-toasted marshmallows, scooped up with graham crackers.

5m

Prep Time

10m

Cook Time

15m

Total Time

8

Servings

Easy

Difficulty

Budget $

Cost

DessertAppetizerVegetarian
Sarah Chen
Sarah Chen

June 6, 2024(Updated April 12, 2026)

This skillet s'mores dip captures everything you love about campfire s'mores without the campfire. Gooey chocolate and toasted marshmallows with graham crackers for scooping.

Why This Recipe Works

Using a cast-iron skillet retains heat so the chocolate stays melted throughout serving. Broiling the marshmallows gives them that perfect campfire char in minutes.

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 bag (10 oz) large marshmallows
  • 1 tbsp butter
  • 2 tbsp heavy cream
  • Graham crackers for dipping
  • Flaky sea salt for topping

Instructions

  1. 1

    Butter a 10-inch cast-iron skillet. Spread chocolate chips evenly in the bottom.

  2. 2

    Drizzle heavy cream over the chocolate chips.

  3. 3

    Arrange marshmallows in a single layer on top of the chocolate, packing them tightly.

  4. 4

    Bake at 450°F for 5-7 minutes until the chocolate melts and marshmallows begin to puff.

  5. 5

    Switch to broil for 1-2 minutes until marshmallow tops are deeply golden. Sprinkle with sea salt and serve with graham crackers.

Serving Suggestions

Ways to Serve This Dish

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream

  • Dust with powdered sugar or drizzle with chocolate sauce before serving

  • Arrange on a platter for easy sharing at your next gathering

  • Pair with your favorite dipping sauce for extra flavor

Substitutions

Semi-sweet chocolate chipsPeanut butter chips or white chocolate

Each creates a fun flavor variation

Graham crackersPretzels, apple slices, or cookies for dipping

Pretzels add a nice salty contrast

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

  • Improves aroma in desserts and bakes
  • Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

  • Watch the marshmallows closely under the broiler—they go from golden to burned in seconds.

  • Use a mix of milk and dark chocolate chips for a more complex flavor.

Storage

Best eaten immediately. Leftover dip hardens but can be reheated.

Reheating

Warm in a 300°F oven for 5-8 minutes until the chocolate re-melts.

Nutrition Facts

Per serving (10mg) · 8 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein3g
Carbohydrates14g
Fat40g
Fiber80mg
Sugar2g
Sodium32g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use a regular baking dish?
Yes, but cast iron stays hot longer, keeping the chocolate melted at the table.
Can I add other mix-ins?
Try peanut butter chips, sliced strawberries, or caramel drizzle.

Explore More

More DessertMore AppetizerVegetarian RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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