This ultra-creamy, easy S'mores Dip gives you all the gooey chocolate and toasted marshmallow magic - no campfire required! It melts together in one skillet, broils up golden in minutes, and is basically made for grabbing a stack of graham crackers and digging in.
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Why You'll Love This Recipe
If you love classic campfire s'mores but don't want to deal with an actual campfire, this s'mores dip is the easiest way to get that same gooey, chocolate-marshmallow magic at home.
We'll start with a silky chocolate base made with cream and butter (so it stays smoother longer), then top it with mini marshmallows and broil until nice and golden. Then, grab the graham crackers and dig in!
If you've made my Air Fryer S'mores before, think of this as the shareable version - same yummy flavor combo, but turned into a warm, scoopable dip that's just perfect for movie nights, parties, or an easy last-minute dessert.
Why This S'mores Dip is Extra Creamy
The difference comes down to one simple upgrade: a ganache-style chocolate base. (But don't be scared of the word ganache - it's super simple to make, I promise!) This is going to be similar to my 3-ingredient Chocolate Dip, just a little thicker.
- Heavy cream + chocolate melt together into a smooth chocolate mixture instead of a thick, stiff layer of chocolate.
- A little butter adds some richness and helps keep the texture glossy.
- It stays gooey longer, so you don't end up with a hardened chocolate layer after a few minutes.
That extra step takes just a minute - but it's going to give you a much smoother, scoopable dip from start to finish.
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Semi-Sweet Chocolate Chips - These give you that classic s'mores flavor - so rich and chocolatey without being too sweet. I'd go with semi-sweet over milk chocolate - they give the recipe a great bite!
- Heavy Cream - This is what makes this dip super creamy. When it melts with the chocolate, it creates a creamy base that stays softer and more scoopable than just melted chocolate alone.
- Butter - A little butter adds richness and helps the chocolate layer stay smooth. It's a tiny addition that makes a big difference in texture.
- Powdered Sugar - Powdered sugar blends right into the warm chocolate mixture without any graininess. If yours has lumps, give it a quick sift to help it mix in smoothly.
- Mini Marshmallows - The mini marshmallows melt and toast more evenly than bigger ones, giving you that golden top. They're easier to scoop, too!
Additions & Substitutions
- Swap the Chocolate - You can use milk chocolate for a sweeter, more classic campfire flavor, or dark chocolate if you prefer something a little richer. Just keep in mind that darker chocolate will set up a little bit firmer as it cools.
- Use Chocolate Bars Instead of Chips - Totally fine to use chocolate bars if that's what you have on hand! Just make sure to chop them up well (think as small or smaller than chocolate chips).
- Add Peanut Butter - You can swirl a couple of spoonfuls of peanut butter into the chocolate layer before adding the marshmallows. It melts right in and adds a great salty-sweet twist.
- Marshmallow Fluff Option - If you don't have mini marshmallows, you can spread marshmallow fluff over the chocolate layer instead. It won't brown quite the same, but it will still give you that gooey topping.
Dipper Options
Graham crackers are going to be the classic, go-to dipper for this recipe, and are what I recommend. However, if you want to change it up a little, use one of these fun options!
- Vanilla wafers
- Shortbread cookies
- Pretzels (sweet + salty is so delicious here)
- Strawberries
- Apple slices
- Churros or cinnamon sugar pita chips
How to Make Skillet S'mores Dip
- Melt the chocolate base. Add the chocolate chips, heavy cream, and butter to a large oven-safe skillet. Warm over medium heat, stirring frequently, until the chocolate is fully melted and smooth. Keep the heat at around a medium - you want everything melted and combined, not bubbling or scorching.
- Stir in the powdered sugar. Remove from the heat and stir in the powdered sugar until fully incorporated and silky. If your sugar is clumpy, sift it first so it blends smoothly into the warm chocolate.
- Add the marshmallows. Sprinkle the mini marshmallows evenly over the top of the chocolate layer. Try to create a single layer so they brown evenly under the broiler.
- Broil until golden. Place the skillet under the broiler for 3-4 minutes, just until the marshmallows are puffed and golden brown. Keep a close eye on it - marshmallows can go from perfectly toasted to burnt very quickly. Rotate the skillet if needed for even browning.
- Serve warm. Remove from the oven and let it cool slightly for a minute or two. Serve immediately with graham crackers (or your favorite dippers) while it's warm and gooey.
No Broiler?
No problem! Just make the chocolate base on the stovetop as directed, top with mini marshmallows, and bake the marshmallow-topped dip at 400 degrees for 8-10 minutes, until marshmallows are browned on top. Keep a close eye on it, though!
Leslie's Helpful Tips & Tricks
- Use an oven-safe skillet. Cast iron works especially well and keeps the dip warm longer for serving.
- This is just as easily done in a baking dish. Just melt your chocolate layer together in a saucepan, transfer to an oven-safe 8x8" baking dish, and top with marshmallows before popping it in the oven.
- Don't rush the chocolate. Melt it over medium heat and stir often. High heat can make it thick or grainy.
- Keep a close eye under the broiler. Marshmallows toast fast. Stay nearby and rotate the skillet if needed.
- Give it a minute before serving. It'll be very hot right out of the oven. Let it settle slightly so it's nice and scoopable.
- Serve warm for the best texture. This dip is at its gooey best fresh from the oven.
- Reheat leftovers in small portions. It doesn't store perfectly, but you can microwave individual servings until warm and melty again.
- For parties, keep it in a low oven. A 200°F oven helps maintain that soft, gooey texture a little longer.
FAQs & Troubleshooting
I hope this one is a hit in your home! If you give it a try, I'd love to hear what you think - just rate and review it by using the comment section below.
S'mores Dip
Ingredients
- 12 oz semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoon butter
- ¼ cup powdered sugar
- 2 cups mini marshmallows
- graham crackers (for dipping)
Instructions
- Add chocolate chips, heavy cream, and butter to a 10-12 inch oven-safe skillet. Over medium heat, stir until chocolate chips are melted and combined into the cream.
- Add powdered sugar and stir until combined.
- Sprinkle marshmallows over the top of the chocolate mixture.
- Place skillet under a broiler for 3-4 minutes, until marshmallows are browned on top.
- Serve with graham crackers for dipping.
Notes
- Use a 10-12 inch oven-safe skillet (cast iron works great) or an 8×8 baking dish.
- Melt the chocolate mixture over medium heat and stir often - don't crank the heat or the chocolate can turn thick/grainy.
- If your powdered sugar is clumpy, sift it first so it mixes in smoothly.
- Spread the mini marshmallows in an even layer so they brown evenly.
- Watch closely under the broiler - marshmallows go from golden to burnt fast. Rotate the skillet if needed.
- No broiler? Bake at 400°F for 8-10 minutes until the marshmallows are browned on top.
- Let the dip sit for 1-2 minutes before serving (it's hot!), then serve warm with graham crackers or other dippers.
- This dip is best fresh and warm. Leftovers don't store perfectly, but you can microwave single servings until melty again.
- For parties, keep it warm in a 200°F oven to help it stay gooey longer.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
