Every spring when the weather finally softens here in the Midwest and the grandkids start running in and out of the house with muddy shoes, my sister shows up with this 3-ingredient s'mores dip. She plops a little cast iron skillet on the counter, and before I can even pour the lemonade, it's in the oven. By the time everyone gathers, that puffy golden marshmallow top and melted chocolate base are the very first thing to disappear. It has all the campfire charm of classic s'mores without hauling out the fire pit, and it bakes up in one skillet you can carry straight to the table.
Serve this s'mores dip piping hot, right in the cast iron skillet, with a big ring of graham crackers around it for dipping. It pairs nicely with cold milk for the kids and coffee or decaf for the grown-ups. At family gatherings, I like to set it on a wooden board with extra graham crackers, a few sliced strawberries, and apple wedges so folks can dip what they like. It makes a fun finish to a simple supper of grilled brats, baked beans, and a green salad, or it can be the star of a casual dessert table alongside a bowl of fresh berries.
3-Ingredient S'mores DipServings: 8
Ingredients
2 cups semi-sweet chocolate chips (or chopped semi-sweet chocolate)
1 cup heavy cream
3 cups mini marshmallows (enough to cover the top of the skillet in a full layer)
Directions
Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet on the counter so it’s ready to go. Make sure the skillet is dry and clean.
In a small saucepan over low heat, warm the heavy cream just until it starts to steam and tiny bubbles form around the edges. Do not let it boil.
Remove the saucepan from the heat and immediately add the chocolate chips to the hot cream. Let sit for 1 to 2 minutes to soften, then stir slowly until the chocolate is fully melted and the mixture is smooth and glossy.
Pour the warm chocolate mixture into the cast iron skillet, spreading it into an even layer with a spatula so it covers the bottom completely.
Sprinkle the mini marshmallows evenly over the top of the chocolate layer, covering it from edge to edge in a single, snug layer. It’s fine if they mound up slightly in the center; that gives you a nice puffy top.
Place the skillet on the middle rack of the preheated oven and bake for 7 to 10 minutes, watching closely near the end, until the marshmallows are puffed and the tops are a deep golden brown in spots. If you like them extra toasty, you can switch the oven to broil for the last 30 to 60 seconds, but do not walk away.
Carefully remove the hot skillet from the oven and set it on a heatproof surface or trivet. Let the dip rest for about 5 minutes; the chocolate will be molten underneath and will thicken slightly as it cools, which makes for easier dipping.
Serve warm, straight from the skillet, with graham crackers for dipping. Remind everyone that the skillet and the chocolate underneath the marshmallows will be very hot at first, so dip with care.
Variations & Tips
For a darker, less sweet version, use bittersweet chocolate instead of semi-sweet. If you prefer milk chocolate like classic campfire s'mores, swap in milk chocolate chips or a mix of milk and semi-sweet. You can also add a small pinch of salt or a splash of vanilla extract to the warm chocolate and cream mixture before pouring it into the skillet to deepen the flavor. For a peanut butter twist, swirl 2 to 3 tablespoons of creamy peanut butter into the melted chocolate layer before adding the marshmallows. If you don’t have a cast iron skillet, you can use an oven-safe ceramic or glass baking dish, but the cast iron holds heat best and keeps the dip melty longer. For smaller gatherings, cut the recipe in half and use an 6-inch skillet or small baking dish. Always handle the skillet with thick oven mitts; the handle stays very hot longer than you expect. Let the dip cool for several minutes before serving, especially for young children, as the chocolate layer can cause burns if eaten immediately. Refrigerate any leftovers within 2 hours, covered, and rewarm gently in a low oven until the chocolate softens and the marshmallows puff again, watching so they don’t burn.
