4th July Smores Dip (Printable Page)

Gooey chocolate and toasted marshmallows melded in cast iron for festive summer 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 and Dippers

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

# Steps:

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 from oven 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 on top.
07 - If desired, sprinkle red, white, and blue chocolate candies over the top for a festive appearance.
08 - Let cool for 3 to 5 minutes, then serve warm with graham crackers, strawberries, and blueberries for dipping.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than you can set up lawn chairs, making you seem like a dessert genius with minimal effort.
  • One skillet, shared straight from the oven, creates that natural gathering moment where people actually talk to each other instead of scrolling.
02 -
  • Marshmallows will keep toasting even after you pull the skillet out, so pull them out when they look just barely golden rather than waiting for dark brown or you'll end up with burnt edges.
  • This dip hardens as it cools, so serve it while it's still warm—waiting too long means you're chiseling chocolate instead of dipping graham crackers.
03 -
  • Watch the marshmallows through the oven window starting around the 5-minute mark—the difference between perfectly toasted and overdone happens in about 30 seconds.
  • If your oven runs hot, start checking at 4 minutes because every oven has personality and you know yours better than I do.
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