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Ultimate S’mores Dip

This s’mores dip combines graham crackers, chocolate, and marshmallows for the classic smores taste in a party-perfect crowd-pleasing dip.

If you enjoy s’mores recipe, be sure to try my s’mores barss’mores pie, and even frozen s’mores

Smores dip cooked in a skillet.
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Gooey S’mores Dip 

S’mores are always a huge hit in our house. There’s something about the combination of rich melted chocolate, gooey toasted marshmallows, and graham crackers that just screams summer!

For this s’mores dip recipe, you’ll melt chocolate and butter in a cast-iron skillet on the stovetop then top it with big fluffy marshmallows before baking in the oven for a few minutes. Then, all that’s left to do is grab some graham crackers and get dipping!

A layer of chocolate and a layer of marshmallow is in every bite of this gooey s’mores treat. It’s the perfect summertime dessert for you and your guests! 

What are S’mores?

S’mores (short for ‘some more’) are a traditional camping favorite. Roasted marshmallows and a piece of chocolate are sandwiched in between two graham crackers. They are glorious! 

The flavor combination is so popular that you’ll now find lots of fun variations like s’mores ice cream.

S'mores dip ingredients on marble countertop.


Here’s what you’ll need to make this oven s’mores dip at home:

  • Semi-sweet chocolate chips: Preferably Guittard or Ghirardelli. Nestle does not melt as well. If you prefer milk chocolate chips or dark chocolate chips, you can use those instead.
  • Salted butter: Adding a small amount of butter to the chocolate when melting helps to create a smooth texture for a gooey s’mores dip. I like to use salted butter as a little bit of salt always brings out the flavor of chocolate.
  • Large marshmallows: These are the large size you normally roast around a campfire. I like to cut them in half, so they aren’t as large.
  • Graham crackers: These crackers have a honey cinnamon flavor and are perfect for dipping into the melted marshmallows and chocolate! You could use chocolate graham crackers as well if you prefer.
Step by step collage making s'mores dip.

How to Make S’mores Dip

This irresistible gooey snack is made in just 4 steps. Easy and delicious!

  1. Melt: Preheat the oven to 400°F. Melt the butter and chocolate chips in a cast-iron skillet over medium heat until smooth.
  2. Add marshmallows: Remove the skillet from the heat and evenly place the marshmallows, cut side on top of the chocolate. 
  3. Bake: Place the skillet in the oven and bake for 5 minutes or until the marshmallows are golden brown on top. You can broil the marshmallows instead by placing the skillet on the bottom rack of the oven and broiling for 1 minute. Keep an eye on it though, so the marshmallows don’t burn.
  4. Enjoy! Let the skillet cool a few minutes before serving. Serve the dip warm with pieces of graham crackers for dipping.

Helpful Tips

These tips will ensure your cast iron s’mores dip comes out perfectly every time!

  • Cut the marshmallows in half. Take a pair of kitchen scissors and cut each marshmallow in half horizontally. If you leave them whole, they tend to puff up too much and overflow the skillet.
  • Always watch the marshmallows. Just like when you’re roasting them on the campfire, marshmallows can quickly go from not cooked to burnt in a matter of seconds! All ovens cook differently so make sure you watch them while they’re in the oven baking.
  • Use good quality chocolate. If you can get your hands on some, I suggest using either Guittard or Ghiradelli chocolate chips. They seem to melt the best and have the best flavor.
  • Make individual portions. Everyone will love having their own delicious s’mores dip for individual dipping. Use ramekins instead of a cast iron pan to bake little mini versions!

What to Serve with S’mores Dip

This is one of my favorite dip recipes to make for a family party or a summer BBQ! It’s so easy to serve and makes a great sharing dessert for a crowd. Graham crackers are the classic dippers to serve with it, and here are some other fun ideas, conventional or not:

  • Pretzels
  • Animal crackers
  • Strawberries
  • Apple slices
  • Vanilla wafers
  • Ritz crackers
  • Potato chips
Smores dip cooked in a iron skillet.

How to Reheat

This s’mores dip is best served immediately after baking when the melty chocolate is still smooth and scoopable, and the marshmallows are toasty brown.

If you do find that you have to reheat your s’mores dip, you can pop the skillet back into the oven for about 5 minutes until the chocolate and marshmallows are warmed through again. The marshmallows will be softer and not as puffy once you reheat them.


What size pan should I use?

I like to use an 8-inch skillet, always cast-iron, because it can transfer easily from the stovetop to the oven. I also love that it holds the heat well so the s’mores dip stays warmer longer. You can use any oven-safe skillet. 

If you don’t have an oven-safe pan, (meaning it can go from the stovetop to the oven), you can melt the chocolate in a pan on the stovetop and then pour it into an 8 x 8 casserole dish or pie dish before adding the marshmallows on the top. Then bake in the oven!

Why is my chocolate thick and clumpy?

Working with chocolate can be tricky sometimes! It can be a bit temperamental by ‘seizing up’ when it’s heated. Adding the butter to the chocolate while melting helps to keep the chocolate smooth. Make sure to not turn the heat up too high.

Make sure you don’t bake the dip for much longer than 5 minutes as the longer it bakes, the greater the chances are that your chocolate could become thick and clumpy.

Can I use mini marshmallows to make this dip?

Sure! I like the look of the large marshmallows as they add to the whole campfire vibe, but if you only have mini marshmallows on hand, then go for it! They might only need to bake for 1 – 2 minutes before they are toasted. Keep a close watch!

Can I make this in the microwave?

You could melt the chocolate and butter in the microwave before transferring the mixture to a baking dish. If you’re going to do this, heat the chocolate and butter in short 15-second intervals at 50% power, stirring in between bursts, until everything is melted. Heating chocolate in the microwave for too long will cause it to burn.

Dipping graham cracker into smores dip.

More Fun S’mores Variations

Browse all

Below are a few other fun way to enjoy those classic s’mores flavors!

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Smores dip cooked in a skillet.

S’mores Dip

5 from 4 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This s'mores dip combines graham crackers, chocolate, and marshmallows for the classic smores taste in a party-perfect crowd-pleasing dip.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12



  • 1 Tablespoon salted butter
  • 3 cups semi-sweet chocolate chips , preferably Guittard or Ghirardelli
  • 1 (10-ounce) bag large marshmallows , sliced in half
  • Graham crackers , broken into quarters, for serving


  • Preheat the oven to 400°F.
  • In an 8-inch cast iron skillet, heat the butter and chocolate chips over medium heat. Stir until melted and smooth.
  • Remove from heat and evenly place the marshmallows, cut side on top of chocolate. Bake 5 minutes, or until marshmallows are golden brown on top. Alternatively, place the skillet on the bottom rack and broil 1 minute. Watch carefully, so they don't burn.
  • Remove from the oven and let cool a few minutes before serving. Serve while warm with graham crackers for dipping.


Chocolate: I prefer to use Guittard or Ghirardelli chocolate chips. Those seem to melt the best and have the best flavor. 
For serving: I prefer graham crackers (broken into 4 rectangles), but you could also use animal crackers, strawberries, or apple slices to dip. 


Calories: 344kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 257mg | Fiber: 4g | Sugar: 30g | Vitamin A: 52IU | Calcium: 29mg | Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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