S’mores dip takes everything you love about the classic campfire treat and puts it into the form of an ooey-gooey dip! It’s perfect for a party, but easy enough to make any day of the week.
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Pin RecipeIs it a dessert? An appetizer? An after school snack? S’mores dip is all of those things and more!
My family loves a sweet dessert dip, whether it’s my cheesecake dip or chocolate chip cookie dough dip, but when long winter days have you craving something a little bit more summery, this s’mores dip will bring you back to the days of sitting by the campfire and toasting marshmallows to golden brown perfection.
This s’mores dip is delicious and easy—and it’s also sure to satisfy any sweet tooth! It combines classic s’mores ingredients like rich chocolate, gooey toasted marshmallows, and graham crackers, along with dippables like graham crackers, pretzel rods, and more. Needless to say, s’mores dip is always a hit.
Gooey S’mores Dip Recipe
Let’s be honest with ourselves: as adults, we still love the idea of s’mores, but when it comes down to it, they’re a little messy and unwieldy to eat. S’mores dip (and s’mores brownies!) give you that s’mores experience without the sticky fingers.
Of course, everyone loves a good campfire too, so here’s a fun trick—you can make your s’mores dip in an 8-inch cast iron skillet and set it over the campfire, then break out the graham crackers and dig in. Best of both worlds!
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Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Semisweet chocolate chips – Use Hershey’s for that authentic s’mores flavor!
- Heavy cream
- Kosher salt – A little salt brings balance to the recipe.
- Marshmallows – I use large marshmallows, but if you happen to have mini marshmallows on hand, those are fine too.
- Nonstick cooking spray
To serve:
- Graham crackers
- Nilla wafers
- Fresh strawberries
- Pretzels
Variations
- Use milk chocolate chips instead of semi-sweet for a creamier flavor.
- Swap the marshmallows for a layer of marshmallow fluff.
- Add rainbow sprinkles over the top for some extra color and fun.
How to Make S’mores Dip
- Prepare: Preheat your oven to 400ºF and coat a 9 x 9 baking pan with nonstick spray. Place the chocolate chips in a large heat-safe bowl.
- Warm the cream: In a small pot, heat the heavy cream and salt until steaming hot and small bubbles begin to form along the sides. Pour the heavy cream over the chocolate; let the mixture sit for a minute, then whisk until the chocolate is melted and the ganache is smooth and glossy.
- Assemble: Transfer the chocolate mixture to the prepared baking dish, spreading it to the edges of the pan. Arrange the marshmallows on top.
- Bake: Place the pan in the oven and bake for 8 to 10 minutes, or until the marshmallows turn golden brown. Let the s’mores dip rest for 5 minutes, then serve with desired dippers.
Quick Tip
Check the dip often as it bakes, as the marshmallows can burn very quickly.
How to Store Leftover S’mores Dip
Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave, or warm up the entire dip in a 350ºF oven.
What to Dip in S’mores Dip
The possibilities are endless! Graham crackers and pretzel rods are a classic option, but you can also try vanilla wafers, fresh strawberries, banana slices, or any other favorite fruit. If you’ve ever been to the Melting Pot, you already know that little squares of Rice Krispie treats and brownies are fun dippers with melted chocolate too!
FAQs
You can use any type of cracker or cookie, but some popular options are vanilla wafers, shortbread cookies, or pretzel rods. Some people enjoy s’mores on saltines or Ritz crackers for that sweet-and-savory contrast, while others go over the top with chocolate chip cookies.
Yes. Any oven-safe dish that is at least 9×9 inches will work, or you can use a cast iron skillet.
While you can make s’mores dip in the microwave, the marshmallows will melt rather than getting toasty. It’s just not the same!
More Dessert Dip Recipes
S’Mores Dip
Ingredients
- 1 ½ cups semisweet chocolate chips
- 1 cup heavy cream
- ½ teaspoon kosher salt
- 30 large marshmallows
- Nonstick cooking spray
- To serve:
- Graham crackers
Other Suggestions:
- Nilla wafers
- Fresh strawberries
- Pretzel rods
Instructions
- Preheat an oven to 400 F. Coat a 9×9 baking pan with nonstick spray, set aside.
- Place the chocolate chips in a large, heat safe bowl.
- In a small pot, heat the heavy cream and salt until steaming hot and small bubbles begin to form around the edge of the pot (do not let it come to a boil). Pour the heavy cream over the chocolate. Let sit for a minute, then whisk together until the chocolate is completely melted and the mixture is smooth and glossy. You can also use an immersion blender, if desired.
- Pour the chocolate mixture into the baking dish, spreading out to the edges of the pan. Arrange the marshmallows over the top.
- Bake for 8 to 10 minutes until the marshmallows turn golden brown. Check them often, as they can burn very quickly. Let rest for 5 minutes, then serve with desired sides.
