4th July Smores Dip (Printable)

Gooey chocolate and toasted marshmallows combine in a cast iron skillet for a festive summer dessert.

# What You'll Need:

→ Chocolate Layer

01 - 2 cups semi-sweet chocolate chips
02 - 1 tablespoon unsalted butter

→ Marshmallow Layer

03 - 3 cups large marshmallows

→ Decorations and Dippers

04 - 1/4 cup red, white, and blue chocolate candies
05 - 16 graham crackers, broken into pieces
06 - 1 cup sliced strawberries
07 - 1 cup blueberries

# Directions:

01 - Preheat your oven to 400°F
02 - Place the chocolate chips and butter in the bottom of a 10-inch cast iron skillet
03 - Bake in the oven for 3 to 4 minutes, or until the chocolate is just melted
04 - Remove the skillet carefully and stir the melted chocolate and butter until smooth
05 - Arrange the marshmallows in a single, even layer over the melted chocolate, covering the entire surface
06 - Return the skillet to the oven and bake for 5 to 7 minutes, or until the marshmallows are golden brown and toasted on top
07 - If desired, sprinkle red, white, and blue chocolate candies over the top for a festive appearance
08 - Let cool for 3 to 5 minutes, then serve warm with graham crackers, strawberries, and blueberries for dipping

# Expert Hints:

01 -
  • It looks way more impressive than the five minutes of effort it actually takes, which means you can spend more time with people instead of stuck in the kitchen.
  • The warm chocolate and toasted marshmallow texture is something you can't quite replicate any other way, and once you've made it, you'll want it every summer.
  • There's built-in flexibility—swap in different berries, add peanut butter drizzle, use festive candies, or keep it simple depending on what you have on hand.
02 -
  • Timing is everything with this dip—the moment those marshmallows turn golden is your window, and five minutes too long means you'll have something closer to marshmallow leather instead of that cloud-like texture.
  • Cast iron retains heat like nothing else, so even after you pull it from the oven, it keeps cooking the marshmallows slightly, which is actually perfect if you watch it carefully.
03 -
  • Room-temperature marshmallows toast more evenly than cold ones, so leave them on the counter for a few minutes before assembling everything.
  • If you're worried about burning the marshmallows, tent the skillet loosely with foil during the first three minutes, then remove it to let them brown—it's an easy way to have full control without hovering.
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