4th July Smores Dip (Printer-friendly)

Gooey chocolate and toasted marshmallows combined in a cast iron skillet for festive gatherings.

# Ingredient List:

→ Chocolate Layer

01 - 2 cups semi-sweet chocolate chips
02 - 1 tablespoon unsalted butter

→ Marshmallow Layer

03 - 3 cups large marshmallows

→ Decorations and Dippers

04 - 1/4 cup red, white, and blue chocolate candies
05 - 16 graham crackers, broken into pieces
06 - 1 cup sliced strawberries
07 - 1 cup blueberries

# Directions:

01 - Preheat your oven to 400°F
02 - Place the chocolate chips and butter in the bottom of a 10-inch cast iron skillet
03 - Bake in the oven for 3 to 4 minutes, or until the chocolate is just melted
04 - Remove the skillet carefully and stir the melted chocolate and butter until smooth
05 - Arrange the marshmallows in a single, even layer over the melted chocolate, covering the entire surface
06 - Return the skillet to the oven and bake for 5 to 7 minutes, or until the marshmallows are golden brown and toasted on top
07 - If desired, sprinkle red, white, and blue chocolate candies over the top for a festive appearance
08 - Let cool for 3 to 5 minutes, then serve warm with graham crackers, strawberries, and blueberries for dipping

# Expert Tips:

01 -
  • It comes together in less than 20 minutes, which means you can make it while guests are still eating their burgers.
  • The cast iron keeps everything warm and gooey, so people can dip at their own pace instead of rushing before it hardens.
  • Everyone feels like they're part of something special—there's magic in a shared skillet and warm chocolate.
02 -
  • Marshmallows cook faster than you think—set a timer or you'll end up with burnt tops and regret, which I learned the hard way at someone else's party.
  • The skillet stays hot for much longer than the oven time suggests, so make sure your dippers understand they're pulling from something that will feel like liquid lava if they're impatient.
03 -
  • Use oven mitts when you pull that skillet out, and consider placing it on a trivet or wooden board so it doesn't scar your table—cast iron holds heat like it's mad at you.
  • If marshmallows start browning too fast on top but the chocolate isn't melted enough, cover the skillet loosely with foil for the last minute or two to slow the toasting.
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