The Best S’Mores Dip Recipe — a rich, gooey chocolate and marshmallow dip. Using a milk chocolate bar keeps the chocolate from scorching or hardening so the dip stays soft and melty.
If you’ve ever made S’mores Dip by scattering chocolate chips in a skillet and topping them with marshmallows, you know how the chocolate can quickly harden and stick to the pan, creating a mess and a disappointing texture. This version solves that problem so you get a smooth, long-lasting gooey dip without fuss.
This really is the best S’mores Dip—my family agrees. The key tricks keep the chocolate silky and prevent it from seizing or becoming grainy. The dip stays warm and ooey-gooey for a long time, so you can enjoy it at a relaxed pace without rushing or risking burns. It’s a serious contender next to my other favorite dessert dips.
Instructions:
- Place the broken milk chocolate bar and the half-and-half in a microwave-safe mixing bowl. Heat in short intervals (about 12 seconds), stirring after each until the chocolate is melted and the mixture is smooth and thick.
- Grease a 10″ cast iron skillet, 9″ pie plate, or any heat-safe dish (coconut oil works well). Spread the chocolate mixture evenly across the bottom.
- Top the chocolate with large marshmallows, covering the surface.
- Broil in a 415°F oven for 2–3 minutes, or until the marshmallows are golden brown on top. Watch closely to avoid burning.
- Remove from the oven and place on a heat-safe surface. Let the dip cool slightly, then serve with graham crackers for dipping.
Chocolate bar vs. chocolate chips
The main secret: use a chocolate bar, not chips. Chocolate chips include stabilizers that help them keep shape when baking, so they don’t melt smoothly. Bars melt into a uniform, creamy layer that stays soft longer. I use Hershey’s milk chocolate for a classic, sweet s’mores flavor. If you prefer a less sweet option, choose a dark chocolate bar such as Hershey’s Special Dark or another favorite brand.
How to prevent chocolate from seizing
Add a little half-and-half (or milk) to the broken chocolate and melt them together in the microwave. This creates a smoother, more stable melted chocolate and shortens the time the dip needs in the oven, helping maintain that perfect, gooey consistency.
Give this recipe a try—it’s quick, easy, and perfect for summer gatherings, bonfires, or any time you want an effortless last-minute dessert that everyone will enjoy.
More dessert dip recipes:
- Tiramisu Dip
- Caramel Apple Dip
- Skinny Peanut Butter Cup Dip
If you make this recipe, take a photo and share it on Instagram. Tag @crunchycreamysweet so it can be seen and I can leave a comment!
The Best S’mores Dip Recipe
Ingredients
- 7 oz milk chocolate bar, broken into pieces (I used Hershey’s Milk Chocolate XL)
- 2 tablespoons half and half
- 1 package large marshmallows
Instructions
- Place the chocolate and half-and-half in a microwave-safe bowl. Microwave in short bursts (about 12 seconds), stirring until melted and smooth. The mixture will be thick.
- Grease a 10″ cast iron skillet or 9″ pie plate (coconut oil works well). Spread the chocolate mixture across the bottom.
- Top with marshmallows, covering the chocolate layer.
- Broil in a 415°F oven for 2–3 minutes, or until the marshmallows are golden brown. Watch closely to avoid burning.
- Remove from the oven, set on a heat-safe surface, and let cool slightly. Serve with graham crackers.
Video
Notes
I used Hershey’s Milk Chocolate XL bars for this recipe. If you don’t have half-and-half, substitute equal parts milk and heavy cream or use just milk.
Variations:
- Add about 3 tablespoons of creamy peanut butter to the chocolate mixture before melting for a peanut butter-chocolate version.
- Sprinkle a pinch of sea salt over the melted chocolate before topping with marshmallows to brighten the flavors.
- Drizzle the baked dip with caramel for extra richness.
Nutrition
Calories: 457 kcal | Carbohydrates: 100 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 4 mg | Sodium: 132 mg | Potassium: 47 mg | Sugar: 74 g | Vitamin A: 55 IU | Vitamin C: 0.2 mg | Calcium: 46 mg | Iron: 0.4 mg
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