Campfire S’mores Skillet Dip with Graham Crackers Step-by-step instructions

Before you start

Before starting, preheat the oven to 425°F (220°C). Gather all ingredients: softened butter, semisweet chocolate chips, peanut butter chips, large marshmallows, and graham crackers.

Have an 8-inch cast iron skillet ready, along with a butter knife or pastry brush, a cutting board, and a sharp knife for halving the marshmallows. If the marshmallows are sticky, lightly grease the knife with butter or cooking spray to make cutting easier.

Instructions

Prep and Layer

1. 1Prep the Skillet
   Preheat the oven to 425°F (220°C). Grease the bottom and sides of an 8-inch cast iron skillet with the softened butter, making sure to cover the entire surface evenly. Use a pastry brush or a paper towel to spread the butter into every corner.
   Look for The skillet is evenly coated with a thin layer of butter.
   Tip Buttering the skillet prevents sticking and adds a subtle richness to the edges.
2. 2Layer the Chips
   Pour the semisweet chocolate chips into the skillet in an even layer, spreading them to cover the bottom completely. Then sprinkle the peanut butter chips over the top, distributing them evenly so every bite has both flavors.
   Look for The bottom of the skillet is covered with a single layer of chocolate and peanut butter chips.
   Tip Use a spatula to gently press the chips into an even layer, but don't worry about perfection—they'll melt together.
3. 3Arrange the Marshmallows
   Using a sharp knife, cut each large marshmallow in half crosswise. Arrange the marshmallow halves cut-side down in snug concentric rings over the chocolate chips, starting from the outer edge and working toward the center. Pack them tightly so they cover the surface completely.
   Look for The marshmallow halves form a tight, single layer covering the entire chocolate surface.
   Tip Cutting the marshmallows helps them melt evenly and creates that classic toasted top.

At the end of this phase, the skillet is buttered, the chocolate and peanut butter chips form an even layer on the bottom, and the marshmallow halves are arranged in snug concentric rings, completely covering the chocolate.

The skillet looks neat and full, with no gaps between marshmallows.

Bake to Golden

4. 4Bake the Dip
   Place the skillet in the preheated oven and bake for 8 minutes, until the marshmallows puff up and turn golden brown on top with some darker scorched spots. The chocolate underneath should be fully melted and bubbling around the edges.
   Look for The marshmallows are puffed, golden, and have dark spots; the chocolate is bubbling at the edges.
   Tip Keep an eye on the skillet during the last minute—ovens vary, and you want the marshmallows toasted but not burnt.

After 8 minutes in the oven, the marshmallows have puffed into golden-brown clouds with some dark scorched spots. The chocolate is bubbling around the edges, and the kitchen smells like toasted marshmallow and melted chocolate. The dip is ready to come out of the oven.

Serve and Dip

5. 5Serve and Dip
   Remove the skillet from the oven using oven mitts. Place it on a heatproof surface or trivet. Serve immediately while the dip is hot and gooey, with graham cracker pieces alongside for dipping.
   Look for The dip is bubbling and the marshmallows are golden; the graham crackers are ready for dipping.
   Tip The skillet will be extremely hot—use a trivet to protect the table and warn everyone not to touch the hot edges.

The skillet is out of the oven, the dip is bubbling and gooey, and the graham crackers are ready for dipping. The marshmallows are golden and slightly crisp on top, while the chocolate below is molten and smooth. Serve immediately to enjoy the full effect.

Common mistakes

One common mistake is overbaking, which can cause the marshmallows to burn or turn into a hard crust. Keep a close eye on the skillet during the last minute of baking. Another issue is not buttering the skillet thoroughly, leading to sticking—make sure to coat the entire bottom and sides.

Also, don't skimp on the marshmallows; they need to cover the chocolate completely to create that gooey layer. Finally, let the skillet cool for a minute or two before serving to avoid burning mouths, but don't wait too long or the dip will start to set.

How to tell it’s done

The dip is done when the marshmallows are puffed and golden brown on top, with some darker scorched spots for that toasted campfire look. The chocolate underneath should be fully melted and bubbling around the edges.

To check, gently lift a marshmallow with a spoon—the chocolate should be smooth and flowing. Since there are no raw proteins in this recipe, there is no minimum internal temperature to verify; the visual cues are sufficient.