S’mores Dip
This easy S’mores Dip recipe is the best dessert for chocolate lovers and an easy way to enjoy those smores flavors we all know and love. Layers of melty chocolate, crunchy Graham crackers and toasted marshmallows come together to make this delicious dip. Bake this goodness up for an easy dessert any time of year.
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Who doesn’t love classic s’mores?
I know I sure do, but I don’t always have a campfire, nor do I want to bake them to make indoor smores every time.
Enter: s’mores dip. Which contain all the classic ingredients without needing to make assemble them individually and without an open flame. (Unless, of course, you want to get out a kitchen torch to make the tops of the marshmallows even crispier!)
Why I love this recipe:
Ooey, gooey smores dip gives the flavor of the classic camp fire dessert without the need for an actual campfire. (This is a major win for me since smoke can give me a headache these days.)
The combination of melted chocolate (a mix of milk and dark!) with crunchy bits of graham crackers and gooey marshmallows with a hint of crunch makes the perfect bite that hits all the right notes. It’s one of our new favorite things.
I also love that this is more easily shared with a crowd because you can surround the dip with all your favorite dippers.
Make ‘em for kids or adults… there are fun ways to tweak this recipe to fit anyone’s tastebuds!
More easy dessert dips to share: Cheesecake Dip | Funfetti Dip | Dulce de Leche Dip | Chocolate Cheesecake Dip
What you need to make this recipe:
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- Small cast iron skillet… or a small pie plate, casserole dish or an oven-safe skillet
- Measuring cups
- Kitchen scale
- Sharp knife and wooden cutting board
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients that you need to purchase at the grocery store:
- Unsalted butter — you just need a little bit of this to run around the bottom of the pan so that the chocolate does not stick.
- Chocolate bars — use what you like. I used classic Hershey bars, but semisweet or bittersweet chocolate bars of the same size would also be excellent.
- Dark chocolate chips — this added a touch of darker chocolate to the mix, which struck the right balance for me. Again, use the type of chocolate you prefer, so if you prefer bittersweet, semi-sweet or even milk chocolate chips, use those.
- Graham crackers — we need these to crumble on top of the chocolate for a little texture, as well as for dippers
- Mini marshmallows — these are an integral piece of smores dip. I prefer to use mini marshmallows, as opposed to large marshmallows or jumbo marshmallows. There is no replacement, and I do not recommend trying the recipe with marshmallow fluff at this point. Make sure the marshmallows fresh, as older marshmallows are more dense and will not become as gooey as fresh ones.
You’ll also need to have some dippers for your final dessert dip. Graham crackers are an obvious choice, but you can also use things like fresh fruit and wafer cookies. We used thin vanilla wafers and fresh strawberries alongside the Graham crackers.
More potential dippers include Graham cracker sticks, pretzel crisps or twists or even Oreo cookies.
How to make this Smores Dip recipe:
Preheat the oven. Warm cast iron skillet in the oven. You may also use an oven-safe baking dish, if you prefer.
Melt the butter in the skillet and swirl it around to coat the bottom and sides of the skillet. This is important because it will help the chocolate not stick to the skillet.
Add the chocolate bars and a layer of chocolate chips to the skillet. Transfer to the preheated oven.
Bake for 2-3 minutes, or until the chocolate softens.
Top with the crushed crackers, then add with marshmallows. If you have a smaller skillet and pile them on in some layers, you’ll have a crispy layer on top and a gooey one on the bottom.
Bake for 5-8 minutes, or until marshmallows are puffed up and lightly golden.
If you bake it longer until the marshmallows are more golden brown, the top will be crispy, and you will need to dig for gooey marshmallow texture.
If you like extra toasty marshmallows, consider using a kitchen torch to torch the tops of ’em.
Enjoy warm with your favorite dippers!
How to store leftovers:
Leftovers don’t store super well because the marshmallows harden. However, if you have leftovers that you want to save, transfer them to an airtight container and refrigerate for 2-3 days.
Reheat in the microwave or in the oven until the marshmallows are gooey again.
Erin’s Easy Entertaining Tips
Honestly, this S’mores Dip recipe would be excellent for any season OR occasion. It’s the perfect way to bring those classic flavors to your next party.
My kids are obsessed with this recipe, in particular, and I have no doubt that we will make this again and again throughout the months ahead.
Here is how I would make this delicious and simple dessert recipe for a crowd:
- Scale it. You can easily double this recipe for a crowd. Just keep in mind that it does not reheat well.
- Use your favorite chocolate. I used a mix of classic chocolate bars and dark chocolate chips, but you can use whatever works best for your tastebuds.
- Serve it with fun dippers. We used a combination of graham crackers, cookies and sliced strawberries. We all loved it with the strawberries, so next time, I will serve it with more fruit.
Quick tips and tricks to the best dessert dip:
- Use fresh ingredients. Old marshmallows become dense and won’t become as gooey in the oven.
- Double or triple the recipe for a crowd. Half it if you want to make a smaller serving.
- Use your favorite chocolate. While the Hershey’s milk chocolate bars are a classic for a reason, you can use whatever type of chocolate makes your tastebuds happy with this recipe.
Here’s how you make this dip…
S’mores Dip
Ingredients
- ½ tablespoon unsalted butter
- 4 (1.55 oz.) Hershey's milk chocolate bars (6.2 oz. total)
- ½ cup dark chocolate chips
- ½ cup graham crackers broken into bite-sized pieces (~4 crackers)
- 1 ½ cups mini marshmallows
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Instructions
- Preheat oven to 350°F. Warm cast iron skillet in the oven.
- Melt the butter in the skillet and swirl it around to coat the bottom and sides of the skillet.
- Add chocolate to the skillet. Bake for 2-3 minutes, or until the chocolate softens.
- Top with the crushed crackers, then add with marshmallows.
- Bake for 5-8 minutes, or until marshmallows are puffed up and lightly golden. If you bake it longer until the marshmallows are more golden brown, the top will be crispy, and you will need to dig for gooey marshmallow texture.
- Enjoy warm with favorite dippers!
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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