Recipe

Skillet S’mores Dip

Gooey chocolate, toasted marshmallows, and graham crackers for dipping. Campfire energy, zero fire required.

By Matt Campbell

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4.8

A cast-iron skillet filled with melted chocolate chips and a layer of marshmallows toasted golden brown on top, sitting on a wooden table with graham crackers nearby, real food photography

Sometimes you want the whole s’mores situation without the smoke in your hair and that one marshmallow that falls directly into the dirt. Enter: Skillet S’mores Dip. It is the easiest way to get glossy melted chocolate and toasted marshmallows in one scoopable, dunkable pan.

All you do is layer chocolate chips and marshmallows in a cast-iron skillet, then bake or broil until the top is bronzed and the center is molten. From there, it is a very serious, very joyful “everyone grab a graham cracker” moment.

A hand dipping a graham cracker into a cast-iron skillet of melted chocolate and toasted marshmallows, with stretchy marshmallow pull, real food photography

Why It Works

Big flavor, tiny effort: chocolate melts into a rich base while the marshmallows toast on top in minutes.
Great texture contrast: gooey center, toasted top, crisp graham cracker edges doing the heavy lifting.
Easy to scale: use an 8-inch skillet for a small crew. For a 10-inch skillet, go about 1.5x (think 3 cups chips and a full, cozy marshmallow layer) so it stays thick and scoopable.
Variation-friendly: peanut butter cups, pretzels, chopped candy bars, or a pinch of flaky salt all work without rewriting the recipe.

Pairs Well With

Storage Tips

Real talk, this is best warm. But if you do end up with leftovers, you can absolutely save them.

Refrigerate: Cover the skillet tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days, though it is best within 1 to 2 days for peak goo factor.
Reheat: Warm in a 300°F oven for 8 to 12 minutes until melty again. You can also microwave single servings in short bursts, but the oven keeps the texture nicer.
Do not freeze: marshmallows tend to turn tough, rubbery, and a little weepy after thawing, and nobody wants that energy.

Common Questions

Can I make this without a cast-iron skillet?

Yes. Any oven-safe skillet or small baking dish works. Cast iron just holds heat well, which keeps the dip gooey longer on the table.

Broil or bake, which is better?

Broil is faster and gives you that campfire-style toast. Bake is a little gentler and more forgiving. If your broiler runs hot, bake first to melt the chocolate, then broil 30 to 60 seconds to finish the top.

Why did my chocolate look thick, scorched, or grainy?

Chocolate can scorch or thicken if it gets overheated, especially under an aggressive broiler. Chips can also seize if any moisture or steam sneaks in. Next time, bake at 350°F to melt the base, then broil briefly only for browning. You can also add 1 to 2 teaspoons heavy cream to the chocolate layer for a smoother melt.

Can I use mini marshmallows?

Absolutely. Minis toast quickly and make it easy to cover every inch. Just watch closely under the broiler because they go from golden to charred fast.

What is the best chocolate for s’mores dip?

Semi-sweet chocolate chips are the easiest and most classic. Milk chocolate tastes most like a traditional s’more. Dark chocolate balances the sweetness. You can also do half semi-sweet and half milk for a crowd-pleasing middle ground.

How do I scale this for a 10-inch skillet?

For a 10-inch skillet, increase everything by about 1.5x so the dip is not too thin. A simple guide: use 3 cups chocolate chips and either 3 cups halved large marshmallows (about 30) or 4 to 4 1/2 cups mini marshmallows.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8-inch cast-iron skillet (or 9-inch baking dish)
Measuring cups
Oven mitts
Kitchen shears or a knife (for halving large marshmallows)
Optional: small offset spatula for spreading the chocolate layer
Optional but smart: trivet or heat-safe board for serving (cast iron stays hot)

I love any dessert that feels like a party trick but is secretly just smart layering. This skillet s’mores dip is my go-to when friends swing by and I want something warm and nostalgic without committing to a whole baking project. Also, I like being the person who says, “We’re eating dessert with pretzels tonight,” and then immediately proves it was the correct decision.