Campfire S’mores Skillet Dip with Graham Crackers

This s'mores skillet dip turns the classic campfire treat into an easy, shareable dessert that comes together in minutes. A cast iron skillet is layered with chocolate chips, peanut butter chips, and halved marshmallows, then baked until the marshmallows puff into golden clouds and the chocolate turns into a molten lake.

Crisp graham crackers are perfect for scooping up the gooey mixture, making every bite taste like a toasted s'more without the fire.

This s'mores skillet dip is the ultimate indoor campfire dessert. It starts with a buttered cast iron skillet, which gets filled with a layer of semisweet chocolate chips and peanut butter chips.

Large marshmallows are halved and arranged cut-side down in concentric rings over the chocolate, then the whole skillet is baked at 425°F (220°C) for just 8 minutes.

The result is a bubbling, golden-topped dip that's perfect for scooping up with graham crackers. It's quick, requires minimal prep, and delivers all the flavors of a campfire s'more in one pan.

Ingredients

Why this recipe works

Baking the dip in a cast iron skillet is key. The heavy pan heats evenly and retains heat well, so the chocolate chips melt into a smooth, warm sauce while the marshmallows toast on top. The buttered skillet also adds a subtle richness and helps the edges of the dip get slightly crisp, creating a nice contrast with the gooey center.

Halving the marshmallows and placing them cut-side down ensures they melt evenly and form a cohesive topping. The cut side caramelizes against the hot chocolate, while the rounded tops puff up and brown in the oven. This technique gives you that classic toasted marshmallow flavor without needing an open flame.

Notes and substitutions

Use high-quality semisweet chocolate chips for the best flavor, but any brand works. Peanut butter chips add a salty-sweet note that complements the chocolate; if you're not a fan, substitute with butterscotch chips or skip them entirely.

Large campfire marshmallows are ideal because they hold their shape during baking—mini marshmallows can be used but may melt too quickly.

An 8-inch cast iron skillet is perfect for this recipe. If you only have a larger skillet, the dip will spread thinner and cook faster, so reduce the baking time slightly. You can also use an oven-safe baking dish, but the cast iron gives the best heat retention and presentation.

• peanut butter chips: butterscotch chips or white chocolate chips for a different flavor
• semisweet chocolate chips: milk chocolate chips for a sweeter dip, or dark chocolate for less sweetness
• unsalted butter: salted butter, and skip any additional salt
• large marshmallows: mini marshmallows; use about 3 cups and skip halving

Equipment

• 8-inch cast iron skillet
• Butter knife or pastry brush
• Cutting board
• Chef's knife
• Oven mitts