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This 5 minute Oven S’mores Dip is a great way to bring the memories of campfire s’mores indoors. Learn how to make s’mores dip under the broiler with only 4 ingredients for a satisfying, gooey marshmallow chocolate treat.
I have a confession to make…and if any of my family reads this…well they probably won’t be all that surprised, I don’t love camping.
Now I grew up camping, that was what we DID, and I have the best memories of it and I definitely intend to do a whole lot of it now that I have my own family with a rough and tumble little boy. Buuuut, the dirt and the communal bathrooms, and the bugs, and the bugs IN the bathrooms, ugh.
What I do love about camping, aside from the clean fresh air and the lack of cell service, is the food. I get really excited about planning dutch oven meals and foil packet gourmet dinners, and of course, the s’mores. It’s a winning combo, there’s a reason it’s so well loved! So why does it have to be for camping only? Well…I’m here to tell you it doesn’t, and dare I say it…it might be better this way.
What the heck is S’mores Dip
Take one look at the picture and you pretty much have the basic idea right there. It’s a pan or pot or cooking vessel that has a layer of melted chocolate, topped by a layer of toasted marshmallows, that you scoop up with graham cracker.
It’s everything you want a s’more to be when you’re camping, gooey marshmallow with warm melted chocolate. That melted chocolate alone is why I personally think this is a better version that a traditional s’more, it’s so hard to achieve with a campfire!
With the addition of one, very essential and very easy ingredient, the chocolate even stays melted as you sit in your comfy jammies on your own couch, in your climate controlled house without a single beetle falling into your lap. Yes. That has happened to me. If you have a fireplace, you can even get that campfire smell.
I’m pretty sure we all know what makes a s’more. But adding one ingredient makes this a next level and very quick s’mores dip that you’ll fall in love with.
- Chocolate – You can use whatever you like here. I’m not actually a big fan of hershey’s even though that’s the traditional choice. I used a milk chocolate for the sake of tradition here, but I might like it better with dark chocolate!
- Heavy Cream – Here it is, that secret ingredient. Almost too obvious right? By adding just a touch of cream to the chocolate while melting, you create a ganache that stays melted no matter how long you take to enjoy every little speck of gooey goodness.
- Marshmallows – I recommend a traditional large marshmallow for this, I tried the mini ones and they took on an strange texture! I’ve yet to try it with homemade marshmallow, but will update when I have!
- Graham crackers – You can use your preference here, even cinnamon or chocolate should you wish, but making homemade graham crackers is great project too!
How to Make Broiler S’mores Dip
Do you have 5 minutes and a craving for chocolate and sugar? Yup, this is the dessert for you. Here are my key tips to making this perfect every time.
- Turn the broiler onto high first thing. I’ve never had to wait for it, by the time I get my chocolate and cream in my pan, it’s hot enough to do the trick. (If you have an ancient oven, you may need to add a few minutes somewhere in the process)
- Break the chocolate into rough chunks and spread them over the bottom of the pan. This helps them melt evenly and quickly.
- Add your cream before putting your chocolate in the oven, this gets everything warm and melted together.
- Adjust your cream based upon your chocolate. Milk and white chocolate contain milk solids, meaning they need less heavy cream to reach the smooth creamy spot. I recommend 2 tablespoons for dark, 1 1/2 for milk, and 1 for white.
- Stir the chocolate after 2 to 3 minutes under the broiler, and keep stirring until the chocolate is smooth and silky.
- Layer your marshmallows on their sides and leave some room between them. Packing them in or standing them up threw off the chocolate to marshmallow ratio and made it overwhelmingly sweet.
- Keep an eye on the marshmallows in the oven. It took 2 minutes under my broiler for that gorgeous golden brown, but another 30 seconds may have been burnt!
- Enjoy it straight out of the pan, but make sure you cover the handle of your pan to avoid any burns! The pan isn’t in the oven for long, but it’s long enough to hurt.
Do you love eating chocolate? How about cooking with it? Check out my Guide to Cooking with Chocolate for more deliciousness!
Yup! The broiler is by far the fastest method, and because a broiler uses heat from the top of your oven, it creates that gorgeous brown on top fast. If you need to use an oven, go for a high temp like 400 and keep a close eye on things to avoid burning your chocolate or marshmallows.
Any oven safe pan should be fine, you’re not putting it in there for an hour. I use my stainless steel or cast iron pans. If you’re unsure if your pan is oven safe, any metal pan that does NOT have a non stick coating, cast iron, ceramic pie plates and baking dishes, or disposable aluminum baking pans or pie plates are usually safe at high temps. Please do not put your non stick pans in the oven.
It’s never lasted long enough for me to try! I doubt the marshmallows would be very good a second go around in the oven, but if you find I’m wrong, please let me know!
Chocolate chips typically have an ingredient called soy lecithin that helps it retain some shape while baking but also keep them melted for longer, it should work without any issues, but you may need less cream.
Hey, if you can handle a 10 inch pan of s’mores, you do you! I used a 6 inch pan because it’s really just for myself and my husband (and is really a realistic size for more like 4). You can use a large pan, but may need to increase the ingredient amounts. For an 8 inch pan, I’d increase the chocolate and cream by half and the marshmallows enough to cover the pan.
Get your Dip on
So next time you’re missing the campfire and a nice roasted marshmallow, take a few minutes to whip this up. It’s fun, delicious, and you can definitely have fun changing up the chocolate or the scooping vessel (thick preztel sticks, nilla wafers, apples if you’re feeling healthy…). I say this serves 4 so I don’t look like a total piggy, but I’ll be honest, you probably won’t want to share much. Have fun, and until next time Happy Eating!
If you like this recipe, be sure to check out these!
- S’mores Cookies
- Dark Chocolate Fudge Sauce
- International S’mores
- Frozen Peanut Butter Pie
- S’mores Cake
- 3 ounces chocolate
- 1 1/2 tablespoons heavy cream*
- 4 ounces marshmallows about 22
- 8 sheets graham crackers
- Turn your broiler on to high.
- Chop your chocolate and combine in the pan with the heavy cream. Place under the broiler for 2-3 minutes.
- Remove from oven and stir until chocolate is melted and cream is incorporated completely, about 30 seconds to 1 minute.
- Layer marshmallows on their sides to cover the chocolate.
- Return under the broiler until top is golden brown, about 2 minutes.
- Serve immediately with graham crackers and enjoy.
I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.