Desserts · Part 3 of 3: Tips & recipe card

Campfire S’mores Skillet Dip with Graham Crackers Tips, FAQ & printable recipe

Name: Campfire S'mores Skillet Dip with Graham Crackers
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 1 tbsp unsalted butter, softened; 1 cup semisweet chocolate chips; 1 cup peanut butter chips; 16 large campfire marshmallows, halved; 12 graham crackers, broken into pieces for dipping

By Clara Weller · Oct 21, 2026

Cast iron skillet filled with melted chocolate, peanut butter chips, and toasted marshmallows

Prep: 5 min
Cook: 8 min
Total: 13 min
Serves: 8

Tips for success

For the best texture, serve the dip immediately after baking while the chocolate is molten and the marshmallows are soft. If the dip starts to set, you can return the skillet to the oven for a minute or two to re-melt.

Use a sturdy graham cracker for dipping—the extra-thick ones won't break as easily when scooping up the gooey center.

To get those beautiful dark spots on the marshmallows, you can use a kitchen torch after baking. Hold the flame a few inches away and move it in a circular motion until the marshmallows are charred to your liking. This adds a authentic campfire flavor and makes the dip look even more impressive.

Variations

Peanut Butter Cup: Swap the semisweet chocolate chips for chopped peanut butter cups and use milk chocolate chips instead of semisweet. Add a few extra peanut butter chips on top for a double dose of peanut butter flavor.
Mint Chocolate: Use mint chocolate chips in place of the semisweet chocolate chips. After baking, sprinkle the top with crushed peppermint candies or a drizzle of melted white chocolate for a festive touch.
Salted Caramel: Drizzle caramel sauce over the chocolate chips before adding the marshmallows. After baking, sprinkle with flaky sea salt to balance the sweetness and add a savory crunch.
Berry Swirl: Drop spoonfuls of raspberry or strawberry jam over the chocolate chips before adding the marshmallows. The jam will create pockets of fruity flavor that pair beautifully with the chocolate and peanut butter.

Storage and make-ahead

Fridge: Leftover dip can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
Freezer: Freezing is not recommended as the texture of the marshmallows and chocolate will change upon thawing.
Reheat: Reheat in the microwave in 30-second bursts, stirring in between, or in a 350°F (175°C) oven for 5-7 minutes until warm and melted.

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warm and melted.

Alternatively, reheat in the oven at 350°F (175°C) for 5–7 minutes, or until bubbling. The texture may not be as smooth as fresh, but it's still delicious.

You can assemble the dip ahead of time and refrigerate it, unbaked, for up to 24 hours. Cover the skillet tightly with plastic wrap or foil.

When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes, then bake as directed. You may need to add a couple of extra minutes to the baking time since the skillet will be cold.

Serving ideas

Serve the s'mores skillet dip warm, straight from the oven, with a generous pile of graham crackers for dipping. The contrast between the crisp cracker and the gooey, warm filling is irresistible.

For a fun twist, offer additional dippers like pretzel rods, apple slices, or vanilla wafers—though graham crackers are the classic choice.

This dip is perfect for parties, game nights, or a cozy family dessert. Place the hot skillet in the center of the table and let everyone dig in. The communal nature of the dish makes it great for sharing, and it's sure to disappear quickly. Just be sure to provide plenty of napkins!

Frequently asked questions

Can this s'mores dip be made without a cast iron skillet?

Yes, any oven-safe skillet or baking dish will work. An 8-inch round cake pan or a small casserole dish are good alternatives. Just note that the cooking time may vary slightly depending on the material and size. A cast iron skillet retains heat better, but a regular baking dish will still produce a delicious dip.

What if the marshmallows aren't golden brown after 8 minutes?

Every oven is different, so if your marshmallows aren't golden after 8 minutes, continue baking for another 1-2 minutes, watching closely. You can also use a kitchen torch to brown the tops after baking. The key is to avoid overbaking, which can cause the marshmallows to melt too much and lose their shape.

Can this dip be made in a microwave?

While it's possible to make a quick version in the microwave, it won't have the same toasted marshmallow effect. To microwave, layer the ingredients in a microwave-safe dish and heat in 30-second intervals, stirring between, until the chocolate melts and the marshmallows puff. It will still be tasty, but the texture will be different.

Is it necessary to halve the marshmallows?

Halving the marshmallows helps them melt evenly and cover the chocolate surface better. If you use whole marshmallows, they may not melt as uniformly, and you might end up with large pockets of unmelted marshmallow. Halving also makes it easier to arrange them in a single layer, ensuring every bite has chocolate and marshmallow.

Can this dip be made with dark chocolate only?

Absolutely. Use dark chocolate chips or a chopped dark chocolate bar instead of semisweet. Dark chocolate with a high cocoa percentage will give a richer, less sweet flavor. You can also add a little extra sugar to balance the bitterness if desired, but the marshmallows and graham crackers already provide plenty of sweetness.

Recipe card

Campfire S'mores Skillet Dip with Graham Crackers

Prep 5 minCook 8 minTotal 13 minServes 8

Ingredients

1 tbsp unsalted butter, softened
1 cup semisweet chocolate chips
1 cup peanut butter chips
16 large campfire marshmallows, halved
12 graham crackers, broken into pieces for dipping

Instructions

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.
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.
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.
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.
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.

Contains: gluten, milk, peanuts, soy

Estimated nutrition per serving

Calories: 350
Protein: 4 g
Carbohydrates: 45 g
Fat: 18 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.