S’mores Dip with melty chocolate and toasted marshmallows is a party favorite made in an oven skillet with less than 5 minutes of hands-on prep!
S’mores Dip is a dippable version of s’mores with the ease of cooking indoors! It’s the perfect dessert for parties or special occasions made with melty chocolate and gooey toasted marshmallows served with graham crackers, fruit, and/or cookies. This simple, quick, 4-ingredient recipe is one of the easiest desserts you’ll ever make, with less than 5 minutes of hands-on prep baked right in your oven. Best of all, this recipe boasts a secret ingredient/technique that keeps the chocolate gloriously silky, unlike most recipes, so you don’t have to stress rush to finish the dip. Serve it up for New Year’s Eve, football parties, movie nights, holiday get-togethers, baby/bridal showers and more!
Dips are always party favorites and so easy to make and serve! Don’t miss popular Chocolate Fondue, Jalapeno Popper Dip, Cannoli Dip, Spinach Artichoke Dip, Philly Cheesesteak Dip, or French Onion Dip.
How to Make S’mores Dip Video
S’mores Dip Ingredients
This S’mores Dip recipe is made with only a handful of ingredients! Let’s take a closer look at what you’ll need (full recipe measurements in the printable recipe card at the bottom of the post):
what goes well with s’mores dip?
S’mores Dip is tasty with anything that pairs well with chocolate! I like to use a variety of fruits, cookies/treats and salty snacks. Here are a few ideas, but don’t let this limit your imagination:
HOW TO MAKE s’mores Dip
You are going to LOVE how easy this S’more Dip recipe is to make in just a few foolproof steps! Let’s take a closer look (see full recipe in the printable recipe card at the bottom of the post):
- Step 1: Grease pan. Generously butter a 9-inch cast iron skillet (or other baking dish). This makes cleanup a breeze!
- Step 2: Add chocolate. Add chocolate chips, heavy cream, and corn syrup to the skillet. Give the skillet a swirl to evenly distribute the cream.
- Step 3: Bake chocolate. Bake at 400 degrees for 5 minutes. This gives the chocolate a melting head start before we add the marshmallows.
- Step 4: Whisk chocolate. Remove the pan from the oven, then whisk until the heavy cream is completely combined with the chocolate. It’s okay if the chocolate isn’t completely melted at this point, although it will probably be close.
- Step 5: Add marshmallows. Top the chocolate evenly with marshmallow halves. I like to start in the center then spiral out from there. It’s okay if there are some gaps because the marshmallows will expand a little in the oven.
- Step 6: Bake with marshmallows. Bake an additional 10-15 minutes, or until the marshmallows are golden to your liking. The marshmallows will likely puff up in places while they bake, but will deflate once removed from the oven.
- Step 7: Dip! Serve with desired dippers!
S’mores is a contraction of “some more.” You can’t have just one, you have to have “s’more!” Although the exact origins of s’mores are unknown, recipes for “Graham Cracker Sandwiches” began circulating in cookbooks and magazines in the 1920s. The first documentation of them being labeled “s’mores” was in a Girl Scout pamphlet in 1927. The pamphlet indicates the treat had been popular with Boy and Girl Scouts for quite some time.
S’mores Dip is a dippable version of s’mores, with the ease of cooking indoors! This recipe is made with chocolate chips combined with heavy cream to create a silky ganache on the bottom, topped with golden, toasty marshmallows on top, that all bakes in the oven. It’s perfect for digging in with graham crackers, cookies, or fruit!
The dip will bake for a total of 15-20 minutes in the oven; 5 minutes with just the chocolate and heavy cream, then an additional 10-15 minutes with the marshmallows. You’ll know the dip is done when the marshmallows are golden brown on top.
Yes, you can make this S’mores Dip with mini marshmallows. Simply use enough miniature marshmallows to fully cover the chocolate. The dip made with mini marshmallows will take much less time to bake.
This S’mores Dip is best served while the chocolate is still warm, within one hour of pulling from the oven. After an hour, you can reheat the dip in the oven or even individual plates, if needed.
You can use a cake pan, pie plate or an 8- or 9-inch square pan for this recipe.
This recipe is not intended for the microwave. You can make this recipe in a microwave safe dish in the microwave, but the marshmallows will not toast, only soften. For a truly toasty topping, the oven is the only way to go!
This Smore’s Dip recipe is incredibly versatile! You can warm leftovers and use it as a topping for ice cream, cake, or cheesecake. It can also be whisked into hot chocolate, swirled into cheesecake, brownies, cheesecake or sweet bread, or poured into tart cups.
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- 1 11.5 oz. pkg. GHIRARDELLI milk chocolate chips (other brands do not melt)
- 1/2 cup heavy cream
- 1 tablespoon corn syrup (optional, see notes)
- pinch of salt
- approx. 20 regular marshmallows (not minis), cut in half
Dippers FOR SERVING (pick your favs!)
- Graham crackers
- Fresh fruit: strawberries, pineapple, bananas, oranges
- Cookies: Lotus Biscoff, Nutter Butters, pirouettes, Milano cookies, vanilla wafers, gingersnaps, oatmeal cookies, peanut butter cookies, Oreos (any kind!), almost any Girl Scout Cookie (store brands work great too)
- Savory: pretzels, potato chips, Ritz crackers, croissants
- Preheat oven to 400 degrees F. Generously butter a 9-inch cast iron skillet (may also use a cake pan, pie pan or baking dish).
- Add chocolate chips, heavy cream, corn syrup and a pinch of salt to the skillet. Tilt the skillet back and forth a couple times to evenly distribute the cream.
- Bake at 400 degrees for 5 minutes. Remove from the oven and whisk until the heavy cream is completely combined (it’s okay if the chocolate isn’t completely melted).
- Top the chocolate evenly with marshmallow halves.
- Bake an additional 10-15 minutes, or until the marshmallows are golden to your liking. The marshmallows will likely puff up in places while they bake, but will deflate once removed from the oven.
- Serve with desired dippers! Thanks to the heavy cream and corn syrup, the dip will stay silky smooth for over an hour, but is very best served warm.
- Chocolate: Please ONLY USE Ghirardelli milk chocolate chips and not any other brands. Ghirardelli has a higher percentage of cocoa butter than other brands so it melts seamlessly. Other brands will leave you with stubborn grainy chocolate bits that refuse to melt. If you can’t get your hands on Ghirardelli, use the equivalent of chopped baking chocolate.
- Corn syrup: This works wonders at prolonging the life of the gorgeously silky-smooth chocolate. You can omit it if you really are opposed, but the chocolate will thicken more quickly.
- It’s okay if the marshmallows poof. The marshmallows can poof up a lot in the oven if they are packed together because they will trap in the steam. If they aren’t deflating once removed from the oven, make a couple slits around some of the marshmallows to let the steam escape.
- Recipe variations: See the post for lots of ideas!
- Storage: Cover and store in the refrigerator for up to 5 days.
- To reheat: Tent the skillet with foil and bake at 350 degrees F for about 5 minutes, or until the chocolate is warm and gooey and the marshmallows are soft.
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