S'mores Skillet Dip (4 Ingredients, 15 Minutes)
Inspired by the classic fireside treat, the S’mores Skillet Dip brings the outdoors into your kitchen. This warm, gooey concoction boasts the familiar flavors of melted chocolate, toasted marshmallow, and crunchy graham crackers, offering a new twist on a beloved classic perfect for cozy gatherings.
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
Storage: Leftover dip keeps in the fridge in an airtight container for up to 3 days. Reheat gently in a 300°F / 150°C oven for 5-7 minutes until warmed through — the marshmallows won't re-puff but the ganache will turn scoopable again.
Make-Ahead: Prepare the ganache up to 2 days in advance and refrigerate. When ready to serve, gently warm the ganache in a saucepan until pourable, transfer to the skillet, top with marshmallows, and bake as directed.
Substitutions: Swap semi-sweet chips for dark chocolate (60-70% cacao) for a richer, less sweet dip. Use full-fat coconut cream in place of heavy cream for a dairy-free version.
Pro Tip: For extra-golden marshmallow tops, switch the oven to broil for the final 30-60 seconds — but watch it constantly, as marshmallows can go from golden to charred in seconds.
Serving: For the best dipping texture, serve within 10 minutes of pulling from the oven. The ganache thickens as it cools.
Nutrition
Serving: 1servingCalories: 412kcalCarbohydrates: 37gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 36mgSodium: 39mgPotassium: 288mgFiber: 4gSugar: 25gVitamin A: 460IUVitamin C: 0.2mgCalcium: 50mgIron: 3mg
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