Fourth July Smores Dip (Print Version)

A gooey blend of melted chocolate and toasted marshmallows in a cast iron skillet for sharing.

# What You Need:

→ Chocolate Layer

01 - 2 cups semi-sweet chocolate chips
02 - 1 tablespoon unsalted butter

→ Marshmallow Layer

03 - 3 cups large marshmallows

→ Decorations & Dippers

04 - 1/4 cup red, white, and blue chocolate candies
05 - 16 graham crackers, broken into pieces
06 - 1 cup fresh strawberries, sliced
07 - 1 cup fresh blueberries

# Directions:

01 - Preheat oven to 400°F.
02 - Place chocolate chips and butter in the bottom of a 10-inch cast iron skillet.
03 - Bake for 3 to 4 minutes until chocolate is just melted.
04 - Remove skillet carefully and stir melted chocolate and butter until smooth.
05 - Arrange marshmallows in a single, even layer over melted chocolate, covering entire surface.
06 - Return skillet to oven and bake for 5 to 7 minutes until marshmallows are golden brown and toasted.
07 - Sprinkle red, white, and blue chocolate candies over top if desired.
08 - Let cool for 3 to 5 minutes, then serve warm with graham crackers, strawberries, and blueberries for dipping.

# Expert Suggestions:

01 -
  • It tastes like campfire nostalgia but shows up to your table in under 20 minutes flat.
  • One skillet means you're not stressed about cleanup while everyone's still eating dessert.
  • The marshmallow tops get this perfect golden-brown char that's impossible to mess up.
  • It feeds a crowd without requiring you to stand around a fire swatting mosquitoes.
02 -
  • Timing is everything—marshmallows toast fast and can go from golden to burnt in less than a minute, so don't wander off once they're back in the oven.
  • Serve this warm and immediately because the magic is in that gooey, melty texture, and it hardens up pretty quickly as it cools.
03 -
  • Use a kitchen towel to hold the hot skillet handle when you pull it out and when you move it to the table—cast iron stays hot long after it leaves the oven, and burnt fingers aren't worth it.
  • If your marshmallows start looking too dark, pull the skillet out immediately; they continue cooking slightly from residual heat even after the oven's off.
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