S’mores Dip starts with sweet melty mocha chocolate that is topped with perfectly toasted marshmallows. Graham crackers dipped in this chocolate marshmallow dip taste just like they came off the campfire!
Enjoy all the flavors of your favorite campfire smores in a (slightly) less messy dip! Not only is s’mores dip a shareable treat, but it’s safe for kids of any age.
No need to monitor an open flame or try to help several tikes at once — simply pass out graham cracker pieces and let everyone dig in!
And if you’re craving the classic version of this dessert, you can still prepare them in the comfort of your own kitchen!
Pop the grahams and marshmallows in the air fryer, then top with candy bar pieces before serving.
Ingredients for Chocolate Marshmallow Dip
- Chocolate Chips – I prefer the flavor of milk varieties, but you could easily use dark or semisweet chips instead.
Or, try a combination for a more complex flavor! You could even swap in some white chocolate chips for a black-and-white version of this smores dip.
- Heavy Cream – This helps to melt the chocolate and keep the layer silky smooth for dipping.
Don’t try to substitute milk or half & half — they aren’t as creamy and are much easier to scald and curdle.
- Marshmallows – Use jumbo size for this chocolate marshmallow dip, since the minis are more prone to burning.
If you find that yours aren’t softening all the way through, try slicing them in half.
- Pinch of Salt – When making campfire s’mores on sandy beaches, there’s always a kiss of salt from the ocean air. Include just a pinch for a truly authentic flavor!
Tips for Making Marshmallow Dip with Chocolate
- Be careful when serving!
The cast iron skillet will be very hot coming out of the oven. Use a protective handle sleeve and place the pan on a wood underliner to keep your fingers and surfaces safe.
I recommend helping younger guests with dipping to prevent accidental burns as well.
- Add more flavor.
Swap the heavy cream for your favorite coffee creamer instead!
It’s an easy way to customize your marshmallow dip, especially when holiday or specialty flavors are released.
- Make it dairy free.
Use your favorite non-dairy baking chips and swap the heavy cream for an equal amount of coconut cream.
And if you can manage to get your hands on vegan marshmallows, you’ve got yourself a vegan s’mores dip!
Kitchen Tools You Will Need
- 6” Cast Iron Skillet – If you plan on doubling the s’mores dip recipe, use an 8-inch skillet instead.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
S’mores Dip Recipe FAQ
If you don’t have a cast iron skillet, you can still make this s’mores dip recipe!
Microwave the heavy cream and chocolate chips together in the microwave, stirring every 30 seconds until melted.
Then, stir in the salt and scrape the mixture into a greased 8×8 baking dish and top with marshmallows. Bake as directed, but reduce the time by a few minutes.
Aside from the obvious graham cracker pieces, you can serve a variety of dippers with this s’mores dip!
Pretzels, wafer cookies, and potato chips provide a similar crunch, while gingersnaps add a seasonal flavor to the mix.
This marshmallow dip is delicious with fresh fruit as well — strawberries, pears, and apple slices are just a few options to try.
You can certainly have it ready to go when guests arrive, but smores dip is best served fresh out of the oven.
The chocolate and marshmallow layers will harden over time, and reheating won’t achieve that same gooey effect.
With love, from our simple kitchen to yours.
Other Dessert Dip Recipes
Mocha Campfire S’mores Dip
- 2 tablespoons heavy cream
- 1 cup milk chocolate chips
- pinch salt
- 20 regular marshmallows
- 8 graham cracker sheets
- Place 6″ cast iron skillet in the oven. Preheat oven to 450°F with the pan inside.
- Once the oven is preheated, heat the heavy cream in a microwave safe bowl until it's steaming hot, about 30 seconds.
- Remove the skillet from the oven. Add chocolate chips and salt to the hot skillet. Pour hot heavy cream over top. The heat from the skillet and the heavy cream will melt the chocolate chips. Stir chocolate chips with a spatula until mixture is smooth. Spread mocha mixture into an even layer. Add marshmallows on top in an even layer.
- Bake 7-8 minutes, until marshmallows are toasted and golden brown. Allow to cool for 5 minutes.
- Serve with graham crackers. I dip for my daughter, as the skillet is very hot!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2016, updated and republished August 2023
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