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This S’mores Dip starts with a graham cracker crust piled with marshmallows and chocolate chips. It is then top with a graham cracker crumble and baked. No campfire required!
Why You’ll Love This Recipe
Yes, this does taste as amazing as it looks. In fact, if I hadn’t shared it with my neighbors I am convinced I would have eaten the entire thing myself – all in one sitting!! May I dare say, this is better than a s’mores made over a campfire. I love s’mores made over the campfire, but I have to tell you, this s’mores dip is killer. And I love any excuse to use my cast iron pan.
S’mores Dip Ingredients
- Butter. I use salted butter.
- Brown sugar.
- Old fashioned oats. You can use quick cooking oats but it will have a different texture.
- Flour. I prefer unbleached all purpose flower
- Graham cracker crumbs. You can purchase crumbs or you can make your own by blending up graham crackers in a blender or food processor.
- Baking powder
- Salt
- Mini marshmallows
- Chocolate chips. I used semi sweet chocolate chips but you could also use milk chocolate chips or dark chocolate chips.
What if I don’t have a cast iron skillet?
If you don’t have a cast iron pan to use for this s’mores dip, you can make this in any oven safe baking dish. I just think cast iron makes everything taste better.
How to Make S’mores Dip
- Combine together butter, sugar, oats, flour and graham cracker crumbs along with some baking powder and salt.
- Press two thirds of this mixture gets into the bottom of the 10 inch cast iron skillet.
- Top it with marshmallows and chocolate chips.
- Crumble the remainder of the crumble mixture on top.
- Bake at 350 degrees F for about 20 minutes of until golden brown.
- Let it cool a bit (if you can) and then grab a fork and dig in! Like a s’more, this is best served warm.
Or you can be a little bit more civilized and scoop some of the s’mores dip onto a plate, top it with ice cream and some chocolate syrup or hot fudge sauce!
Flavor Variations
- Chocolate – I use semi sweet chocolate but you can use milk chocolate or dark chocolate. If you don’t have chocolate chips you can also chop up a Hershey’s chocolate bars or any favorite candy bar.
- Marshmallows – I prefer using mini marshmallows for this s’mores dip but you can also use large ones.
- Peanut butter – Peanut butter and chocolate are a perfect combo. You can use chopped up Reese peanut butter cups instead of chocolate chips or add in some peanut butter chips along with the chocolate chips. Replace half the chocolate chips with peanut butter chips.
- Caramel – If you are a caramel fan, replace half of the chocolate chips with caramel bits or drizzle caramel sauce over the top of the s’mores skillet after it is done baking.
Frequently Asked Questions
Our go to thing to use is graham crackers Those little Teddy Grahams are fun to use, especially with children. Pretzels add a nice little bit of salt to the sweetness. You can really use any of your favorite cookies such as a shortbread cookie, a vanilla wafer, a chocolate sandwich cookie, animal cookies or whatever you like!
There are never any leftovers at our house. This s’mores dip is really best enjoyed fresh, warm out of the oven so find someone to share it with! If you do have leftovers, just cover the pan with some foil and store it in the refrigerator. Rewarm in the oven at 375 degrees F for about 5 minutes or until chocolate has melted.
Enjoy these other favorite s’more recipes!
Be sure and follow me over on You Tube for weekly cooking demos.
S’mores Skillet
Ingredients
- 3/4 cup butter softened
- 1 cup light brown sugar packed
- 1 cup old fashioned oats
- 3/4 cup all purpose flour
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1 tsp salt
- 2 cups mini marshmallows
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Grease your cast iron skillet
- In a large bowl mix together butter and sugar at medium speed until light and fluffy. About 3-4 minutes.
- Stir in oats, flour, graham cracker crumbs, baking powder and salt.
- Beat until combined
- Press 2/3 of mixture into bottom of a 10″ cast iron skillet.
- Top with marshmallows and chocolate chips.
- Crumble remaining mixture on top.
- Bake for 20-25 minutes or until golden brown.
- Cool 10 minutes and enjoy!
- Top with ice cream and chocolate syrup.
Tips & Notes:
- Chocolate – I use semi sweet chocolate but you can use milk chocolate or dark chocolate. If you don’t have chocolate chips you can also chop up a Hershey’s chocolate bars or any favorite candy bar.
- Marshmallows – I prefer using mini marshmallows for this s’mores dip but you can also use large ones.
- Peanut butter – Peanut butter and chocolate are a perfect combo. You can use chopped up Reese peanut butter cups instead of chocolate chips or add in some peanut butter chips along with the chocolate chips. Replace half the chocolate chips with peanut butter chips.
- Caramel – If you are a caramel fan, replace half of the chocolate chips with caramel bits or drizzle caramel sauce over the top of the s’mores skillet after it is done baking.
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Nutrition Facts:
ronthemom says
This looks amazing!! but i cant find the actual recipe anywhere (Quantities for the sugar, flour, etc.) where would that be?
Leigh Anne says
Technical gitch – got it fixed. The recipe is there now.
Thankful Mom says
Wow, that looks fabulous! I can’t wait to try it. Thank you very much for the recipe. I love browsing this site!
Best wishes to you and all the other moms out there for a wonderful Mother’s Day!
Leigh Anne says
Thanks so much – Happy Mother’s Day to you too!