This s’mores skillet dip is four ingredients, 15 minutes, and one pan — which makes it genuinely useful for nights when you want dessert without a project. You make a quick chocolate ganache, pour it into a skillet, pile on mini marshmallows, and bake until the tops are golden. Serve it straight from the pan with graham crackers for dipping.
About the ingredients
- Chocolate chips: Semi-sweet is the right call here — milk chocolate goes too sweet once it’s combined with marshmallows. If you only have a chocolate bar, chop it roughly and it’ll melt just fine.
- Heavy cream: This is what turns the chips into a pourable ganache rather than a clumpy mess. Half-and-half will work in a pinch, but the dip will be thinner and set up faster as it cools.
- Mini marshmallows: Regular-sized marshmallows don’t brown evenly in the short bake time — stick with mini. If you’re out, a layer of marshmallow fluff spread on top browns surprisingly well.
What makes this version work
The ganache step is the one thing worth doing carefully. Heat the cream until it’s steaming but not boiling — boiling cream can cause the chocolate to seize or turn grainy. Once you pour it over the chips and let it sit for a full minute before whisking, the chocolate melts evenly without needing extra heat. That smooth base is what holds up under the marshmallows during baking and stays scoopable as the dip sits on the table. The second thing that matters is not overbaking. Seven minutes is usually enough; ten is the outer limit. Pull it when the marshmallows are golden on top but still soft underneath — they’ll firm up slightly as the skillet cools, and you want them gooey when people are dipping, not rubbery.
Mistakes to avoid
- Using a skillet that’s too large: A 6- to 8-inch skillet gives you a thick ganache layer that stays warm and dippable. Spread the same amount of ganache across a 12-inch pan and it sets into a thin slab within minutes of leaving the oven.
- Skipping the rest before serving: The ganache comes out of the oven very loose. Give it 3–4 minutes on the counter before putting it on the table — it thickens just enough that the graham crackers don’t sink straight through.
- Letting it sit too long before the second round: If you’re making this for a group and people go back for more after 20 minutes, the ganache will have firmed up. Set the skillet over the lowest burner heat for 60–90 seconds, stirring gently around the edges, and it loosens right back up. Skip the microwave — it heats unevenly and scorches the edges.
- Covering leftovers in the skillet: Store leftover ganache in a small airtight container in the fridge, not in the cast iron or non-stick pan. It keeps for up to five days and reheats well in a small saucepan over low heat with a splash of cream to loosen it. Use it as a hot fudge sauce over ice cream — skip the garnish on that one, not worth the extra dish.
S’mores Skillet Dip (4 Ingredients, 15 Minutes)
Equipment
- 8-inch oven-proof skillet or 1-quart baking dish
- Small Saucepan
- Medium heatproof mixing bowl
- Whisk
- Silicone spatula
Ingredients
- 1 cup semi-sweet chocolate chips 170g, use high-quality chocolate for the best flavour
- 1 cup mini marshmallows 50g
- ½ cup heavy cream 120ml
- 10 pieces graham cracker sheets about 5 full rectangles broken in half, for serving
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Lightly grease an 8-inch (20cm) oven-proof skillet or 1-quart baking dish.
- In a saucepan over low heat, gently heat the heavy cream until it begins to steam, being careful not to boil.1/2 cup heavy cream
- Pour the warm cream over the chocolate chips in a medium heatproof bowl. Let sit for 1 minute undisturbed, then whisk gently from the centre outward until completely smooth and glossy.1 cup semi-sweet chocolate chips
- Pour the chocolate ganache into the skillet or baking dish, then evenly distribute the mini marshmallows on top.1 cup mini marshmallows
- Bake in the preheated oven for 7-10 minutes, until the marshmallows are golden brown and gooey.1 cup mini marshmallows
- Remove from the oven and let cool for 2-3 minutes — the skillet will be extremely hot. Serve straight from the pan with graham crackers for dipping.10 pieces graham cracker sheets
Notes
Nutrition
Your questions, answered
Can I make this ahead of time?
You can make the ganache up to two days ahead and refrigerate it. When you’re ready to serve, warm it gently in a saucepan until pourable, transfer to your skillet, top with marshmallows, and bake as directed — the bake time stays the same.
What if I don’t have an oven-safe skillet?
A small ceramic or glass baking dish works fine. An 8×8-inch dish is on the larger side but usable; a smaller ramekin-style dish or a 1-quart baking dish is closer to ideal for keeping the ganache at a good depth.
Can I double the recipe for a bigger group?
Yes — double the ganache and use a 10-inch skillet or a 9×9-inch baking dish. Add 2–3 extra minutes to the bake time and check that the marshmallows are evenly golden before pulling it out, since a wider pan means more surface area to brown.
More recipes to try
- Chocolate brownies
- Dark chocolate brownies with espresso and sea salt
- Homemade vanilla bean marshmallows
- Giant chocolate chip cookie cake
