S'mores Dip Recipe

If you've got a fire going, you've got dessert. This S'mores Dip is everything you love about the campfire classic, melted down into one bubbling cast iron skillet — no messy sticks, no marshmallow torches (the only con, by the way), and no fighting over who gets to sit by the fire. Everybody just digs in.

It's stupid simple, it's ready in about ten minutes, and it's the kind of thing that gets passed around the fire pit while everyone's still talking about dinner.

When to Make This

This dip earns its keep anywhere there's already a fire going.

• Backyard barbecues — slide the skillet on once the burgers come off and the grill's still hot.
• Camping trips — it's a one-pan dessert that needs nothing but a fire and a skillet you probably already packed.
• Grill nights with friends — it's the easy finish that keeps everyone around the fire instead of heading inside.

Basically: if you're already outside with heat going, this is five minutes from being dessert.

Why This Recipe Works

Chopped chocolate bars melt smoother and richer than chips — chips are built to hold their shape, which is exactly what you don't want here. A cast iron skillet goes straight from grill grate to table and holds its heat, so the dip stays warm and dippable while you eat. And marshmallows on the grill toast unevenly in the best way — some spots golden, some spots charred — which is exactly what you want.

Ingredients You'll Need

• 2-4 chopped chocolate bars (semisweet or your favorite)
• 1 (10 oz) bag regular marshmallows
• Graham crackers, for dipping
• Sliced strawberries and apples, for dipping
• Cast Iron Skillet (and pan spray or butter)

Instructions

1. Get your fire going. Build your grill or fire pit fire to a steady medium heat — you want consistent heat, not roaring flames licking the skillet.
2. Layer the chocolate. Scatter the chopped chocolate evenly across the bottom of a cast iron skillet.
3. Top with marshmallows. Cover the chocolate completely with marshmallows, standing them upright in a single tight layer so there are no gaps for the chocolate to bubble through.
4. Grill it. Place the skillet on the grill grate or near the edge of the fire pit, cover if you can, and cook for 5–8 minutes, until the chocolate is fully melted and the marshmallows are puffed and softened.
5. Brulee the top. Torch the marshmallows with a Searzall until deeply golden and toasted in spots. No Searzall? Slide the skillet under your oven's broiler for 1–2 minutes instead, watching closely — broilers go from toasted to torched fast.
6. Serve immediately. Pull the skillet straight off the heat (it'll stay hot, so use a handle cover) and set it out with graham crackers, strawberries, and apple slices for dipping.

Additions & Substitutions

• Chocolate: Dark or milk chocolate bars both work — use what you love to eat on its own. A mix of the two gives nice depth.
• Marshmallows: Mini marshmallows work too — just scatter them in an even layer instead of standing them upright, and shave a minute or two off the bruleeing time.
• Add-ins: Stir a swirl of peanut butter, caramel sauce, or Nutella into the chocolate layer before topping with marshmallows. A handful of crushed graham crackers on top after bruleeing adds crunch.
• Dippers: Pretzels, banana slices, or pound cake cubes all work alongside the graham crackers, strawberries, and apples.

Pro Tips

• A Searzall gives you the most control for that classic charred-in-spots marshmallow top — work in slow passes and don't linger in one place.
• This is best fresh off the heat — the chocolate firms back up as it cools, so don't let it sit too long before serving.
• Double the batch in a bigger skillet if you're feeding a crowd.