This ooey gooey s’mores dip is made with 4 simple ingredients, and is the perfect family dessert! Chocolate chips are added to a hot skillet, then topped with marshmallows and toasted until the chocolate is melted and marshmallows are golden. Perfect for dipping with graham crackers and more!
This is one of my Dessert recipes I know you’ll want to keep on hand!
Well in case the scorching temperatures lately weren’t a big enough sign, it’s now officially summer!
While I could do without the heat and humidity, I’m definitely a fan of a very specific dessert we have a lot in the summer… s’mores. Specifically, this s’mores dip.
S’mores are fantastic, but a huge mess to make and eat right? This dip eliminates so much of that mess.
You still get the ooey melted chocolate, the gooey toasted marshmallows, and then you use the crunchy graham crackers as dippers!
Or you can go all out and create a dessert/s’mores bar and have several dipper options on hand… golden oreos, animal crackers, teddy grahams, vanilla wafers, fudge stripe cookies, pretzel twists, and more!
How to make skillet s’mores dip?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Preheat skillet. Just pop the cast iron skillet in the oven as it preheats.
- Melt butter. Since the skillet itself is hot, all you have to do is add the pat of butter and swirl it around.
- Add chocolate.
- Add marshmallows.
- Bake. This doesn’t take very long, and feel free to bake/broil until the marshmallow are toasted to your liking.
As written, this recipe is meant to be cooked in an oven. However, it’s equally delicious cooked over an open flame, while camping for example (just make sure you’re using a skillet than can be used for that). Feel free to enjoy this dessert idea year-round!
Variations of this recipe
- Chocolate – any variety of chocolate can be used for this recipe; milk, semi-sweet, dark, etc. You can also chop up some Hershey bars in place of the chocolate chips if that’s what you have on hand.
- Marshmallows – I like to use the larger marshmallows, but if you have mini marshmallows on hand, those will work too.
- Oil – in place of the butter, you can use an equal amount of vegetable oil.
- Peanut butter – peanut butter and chocolate go perfectly together! Try using some Reese peanut butter cups (chopped up), in place of the chocolate chips. You could also substitute half of the chocolate chips for peanut butter chips.
- Caramel – just like peanut butter, caramel goes hand in hand with chocolate. Try drizzling some caramel sauce over the chocolate chips!
Absolutely! Personally, I love a great super toasted marshmallow. After the s’mores dip has been baked, turn on the broiler for a bit, until the marshmallows are as toasted as you’d like. However, keep a close eye… they can go from beautifully golden brown to black very quickly.
There are so many fun options! Graham crackers are the traditional dipper, but animal crackers, sandwich cookies, shortbread cookies, pretzels, etc are all fantastic options.
Making s’mores dip ahead of time
This dip is best when made right before serving, and with the incredibly short prep time, there’s really nothing to make or prep ahead of time for this recipe.
This dip is really meant to be made and enjoyed in one sitting (by sharing with friends/family), but if you do plan to store any leftovers, they should be covered tightly with foil and refrigerated.
Reheat in a 400°F oven for about 5 minutes.
Cast iron skillets are perfect for this type of recipe, especially if you’d like to make this dip while camping, or over an open fire!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 Tbsp unsalted butter
- 11 oz bag milk chocolate chips I love Guittard brand
- 10 oz bag large marshmallows
- graham crackers or other dippers (cookies, pretzels, etc)
- Preheat oven to 400°F. Place a 6.5" oven-safe skillet in the oven as it preheats, so it will be hot.
- When oven is preheated, safely remove the skillet from the oven (use oven mitts, it will be HOT).
- Add unsalted butter and either swirl it around to coat the bottom/insides of the skillet, or use a rubber spatula.
- Add chocolate chips, spreading them into an even layer.
- Top with marshmallows, adding as many as you can fit in the skillet (they will expand a bit once heated).
- Use an oven mitt to transfer the skillet back to the oven, and bake for 6-8 minutes, or until the tops of the marshmallows are golden and toasted.
- If you'd like more of a dark golden brown/char on your marshmallows, you can turn on the broiler after baking (keep the oven rack in the middle position though), and broil it. Keep a close eye on it though, marshmallows will burn very easily!
- Remove skillet from oven and let sit for a few minutes before serving. This dip is extremely hot, and you don't want to burn your fingers trying to eat it!
- Serve with your favorite dippers (graham crackers, golden oreos, pretzels, teddy grahams, etc).
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- I’ve estimated this dip will feed approximately 8 people.
- This recipe can easily be adjusted based on any size skillet or baking dish, just use enough chocolate to fill the bottom of the pan, and enough marshmallows to cover the chocolate.
How to make this recipe without an oven-safe skillet:
- Use an 8×8″ baking dish, and follow recipe as written.
How to make this recipe without preheating the pan:I like using the method I’ve detailed in the recipe, since you only have to bake the dip once, but if you’re worried about assembling this dip in a hot skillet (or are baking with kids), this is a great alternative.
- Preheat oven to 400°F as directed, but WITHOUT the skillet inside the oven.
- Melt the butter (or use vegetable oil), and brush around inside the skillet.
- Add chocolate and stir around, then spread into an even layer.
- Bake for about 4 minutes, until chocolate is melted.
- Remove from oven, stir the chocolate, then top with marshmallows.
- Return to the oven and bake another 2-4 minutes, until marshmallows are golden brown and toasted.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.