Now, wouldn’t you love to bring back this imagery and have these gooey babies year round? Or even better, wouldn’t you love to be able to make enough to feed a crowd without painstakingly making one hundred individual s’mores? Imagine the number of happily chocolate-smeared faces at your next get-together and only five minutes of actual work put in. It could even be in the dead of winter. No fire needed and, even better, no mosquitos, either!
That’s why we love this simple s’mores dip recipe. With only a handful of ingredients and a short time in the oven, you have an amazing dessert dip that everyone will love. They may even love it so much that it replaces the traditional s’mores that we all grew up with. (Not that traditional s’mores aren’t just as delicious, but this recipe is just so incredibly simple, that it will quickly become your go-to.)
While this recipe is made for the oven, using a cast iron or other fireproof pan means you can make it outside right on the fire or grill in the warmer months. This gives you the same relaxing ambiance but in a neater package. You’ll even get the mosquitos and the scent of the fire back into the picture that way. Just be sure to watch the pan on the grill or fire while it cooks, because it’s easier to scorch the chocolate without the even heat of the oven.
- 1 cup milk chocolate chips
- 1/3 cup mini marshmallows
- 2 teaspoons cocoa powder, for dusting
- 1 package Graham Crackers broken into quarters, for dipping
Place a 5-inch cast iron skillet (or an equivalent oven safe dish) in the oven and preheat it to 450 degrees.
About halfway to three quarters of the way through the preheating process, carefully remove the skillet from the oven. Add the chocolate chips to the skillet and let them melt for a minute or two. Add marshmallows around the outside edge of the dish and place in the oven.
Cook for 5 to 7 minutes or until the tops of the marshmallows begin to brown.
Remove from heat and dust the center with cocoa powder.