S'mores Dip
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!
Servings 12 servings
Ingredients
- 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
- Biscotti
- 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
Instructions
- 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.
Video
Notes
- 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.