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Milk Chocolate Day
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See 5 recipes Download free cookbookShareable Skillet S’mores Dip
Skillet S’mores Dip
A warm, help-yourself dessert with silky dark chocolate, a deeply toasted marshmallow top, and plenty of crisp graham crackers for dipping.
Prep Time:10 minCook Time:10 minTotal Time:20 minServings:8Difficulty:Easy
This skillet dip keeps the essential character of a campfire s’more while making dessert easy to share. A glossy layer of bittersweet and milk chocolate sits beneath marshmallows that blister and brown under the broiler.
Heavy cream gives the chocolate enough softness to stay scoopable without turning it into a thin sauce. A little butter and vanilla round out the filling, while flaky salt sharpens the contrast between sweet marshmallow and cocoa-rich chocolate.
Use a shallow oven-safe skillet so every scoop catches both chocolate and toasted marshmallow. Arrange the marshmallows snugly but leave a few narrow gaps where the chocolate can bubble visibly around the edges.
Bring the skillet to the table while it is warm and set out a generous pile of graham cracker rectangles. The dip is at its best when the topping is freshly toasted and the crackers still snap against the molten center.
Nutrition (per serving)
Calories:410 kcal
Protein:5 g
Carbs:55 g
Fat:21 g
Directions
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1
Position an oven rack 6 inches below the broiler and heat the oven to 375°F. Lightly butter a 10-inch oven-safe skillet.
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2
Spread the bittersweet and milk chocolates in an even layer across the prepared skillet.
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3
Warm the heavy cream and butter in a small saucepan over medium-low heat until the butter melts and steam rises; do not let the cream boil.
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4
Remove the cream from the heat, stir in the vanilla, and pour it evenly over the chocolate. Let the skillet stand for 2 minutes, then gently stir until the chocolate is glossy and mostly smooth.
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5
Sprinkle the flaky salt over the chocolate, then arrange the marshmallow halves cut side down in a snug single layer.
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6
Bake for 5 minutes, until the marshmallows soften and the chocolate begins to bubble around the edge.
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7
Switch the oven to broil and broil for 1 to 2 minutes, watching constantly, until the marshmallows are deeply golden with a few charred spots.
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8
Rest the skillet for 3 minutes, then serve warm with the graham cracker rectangles for dipping.
Ingredients
- Bittersweet Chocolate, Finely Chopped:8 oz
- Milk Chocolate, Finely Chopped:4 oz
- Heavy Cream:1/2 cup
- Unsalted Butter:1 tbsp
- Vanilla Extract:1 tsp
- Flaky Sea Salt:1/4 tsp
- Large Marshmallows, Halved Crosswise:20
- Graham Cracker Sheets, Broken Into Rectangles:14
Tips & Notes
- Chop the chocolate finely so the hot cream can melt it evenly without extended baking.
- Keep the skillet under constant watch during broiling; marshmallows can move from toasted to burned in seconds.
- If the dip cools and firms, warm it in a 300°F oven for 4 to 5 minutes before serving.
