S’mores Dip

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CHOCOLATE CHIPS – Use standard milk chocolate chips for this s’mores dip recipe. Milk chocolate gives you that classic s’mores flavor, sweet and creamy without being too intense. Semi-sweet chips work if you prefer darker chocolate, and you can also do a 50/50 mix of milk and semi-sweet for a middle ground. Avoid chocolate bars here because chips melt more evenly in the microwave. Store brand chips work just fine.

MILK – Whole milk is the move. The fat in whole milk helps the chocolate melt into a smooth, pourable consistency instead of turning thick and stubborn. You can use 2% in a pinch, but skim milk doesn’t have enough fat to do the job well. The ½ cup seems like a small amount, but it’s exactly enough to thin the chocolate without making it soupy. Do not use heavy cream here or the chocolate layer will be too loose once it warms in the oven.

MARSHMALLOWS – Large marshmallows, cut in half. The flat cut side goes down against the chocolate so the rounded tops face up and puff beautifully in the oven. Regular-sized marshmallows are what you want. Mini marshmallows melt too fast at 450° Fahrenheit and tend to disappear before they get that golden, toasty layer. You’ll need 15 to 20 halves to cover the surface of an 8-inch skillet, depending on how tightly you pack them.

DIPPERS – Graham crackers are the obvious choice and the most traditional. But this dip also works with Nutter Butter cookies, Biscoff cookies (that’s the Speculoos listed in the recipe), pretzels, and fresh strawberries. The strawberries add a nice contrast to all that sweetness. Use whatever combination sounds good to you, and break the graham crackers into dipping-sized pieces before serving so people aren’t trying to snap crackers over a hot skillet.

CAST IRON SKILLET – An 8-inch cast iron skillet is ideal for this easy s’mores dip because it holds heat and keeps the chocolate warm while you’re serving. The chocolate stays dippable longer in cast iron compared to glass or ceramic. If you don’t have cast iron, any oven-safe 8-inch baking dish works. Just know the dip might cool down and firm up faster, so serve quickly or reheat as needed.

How To Make S’mores Dip

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Cover your S’mores Dip tightly with plastic wrap or aluminum foil and refrigerate. It will keep for 3 to 4 days. The chocolate will firm up completely in the fridge, which changes the texture from dippable to more like a thick fudge. That’s not necessarily a bad thing, just different.

FREEZE – This dip does not freeze well. The marshmallow layer gets rubbery and weeps moisture when thawed, and the chocolate can develop a grainy texture. Since it only takes 20 minutes to make, it’s better to make a fresh batch.

REHEAT – Warm leftover S’mores Dip in the oven at 300° Fahrenheit for 8 to 10 minutes until the chocolate softens again. You can also microwave individual portions for 20 to 30 seconds. The marshmallow topping won’t look as pretty the second time around, but it still tastes great.

MAKE AHEAD – You can melt the chocolate and milk ahead of time and store it in the fridge for up to 2 days. When you’re ready to serve, spread it in the skillet, top with marshmallows, and bake. This splits the work nicely if you’re prepping for a party.

More Easy and Delicious Dips

Serving Suggestions

GAME DAY SPREAD – Set the skillet right on the table with a platter of graham crackers, pretzels, and Nutter Butters alongside Buffalo Chicken Dip and Pizza Dip for a sweet and savory lineup.

MOVIE NIGHT DESSERT – Pair this with popcorn and let everyone dip straight from the skillet. It’s casual, fun, and way less work than baking a full dessert. Add Chocolate Chip Cookies on the side for the chocolate lovers.

SUMMER PARTY TABLE – Serve with fresh strawberries and Strawberry Shortcake Kabobs for a dessert spread that covers all the bases without turning on the oven more than once.

HOLIDAY DESSERT BAR – This dip fits right in on a holiday table next to Peppermint Bark and No-Bake Oreo Cheesecake Bites. It’s the kind of low-effort addition that looks like you went all out.

Recipe Success Tips

WATCH THE MARSHMALLOWS CLOSELY – At 450° Fahrenheit, marshmallows go from perfectly golden to burnt in about 30 seconds. Stay in front of the oven for the last 2 minutes of baking. If you see them starting to brown, pull the skillet immediately. Carry-over heat will finish the job.

USE 20-SECOND MICROWAVE INTERVALS – Chocolate chips hold their shape even when they’re melted inside, so they look unmelted longer than you’d expect. Stir after every 20-second round. The stirring is what actually melts them. If you microwave too long in one stretch, the chocolate can seize up and turn grainy, and there’s no fixing that.

CUT MARSHMALLOWS WITH OILED SCISSORS – Cutting marshmallows with a knife turns into a sticky mess. Kitchen scissors sprayed with a little cooking spray cut through them cleanly and quickly. You’ll have all 15 to 20 halves done in under a minute.

Expert Tip – If your chocolate seizes (gets thick and grainy instead of smooth), it probably got a drop of water in it or overheated. The best fix is prevention: make sure your bowl and spatula are completely dry before you start, and keep those microwave intervals short. Once chocolate seizes, it’s very difficult to recover.

SERVE IMMEDIATELY – S’mores Dip is at its absolute best straight from the oven when the marshmallows are puffy and the chocolate is warm and fluid underneath. It starts to set up within 10 to 15 minutes. If it firms up, a quick reheat in the oven brings it back.