Smores Dip

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Skip the firepit and enjoy this Smores Dip. Graham crackers scoop up this quick and easy melty chocolate-marshmallow recipe.

Prep Time7

Cook Time5

Total Time12

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

2 bars chocolate bars 1.55 oz. each
¼ cup Nutella
1 rectangle graham cracker coarsely crumbled (I used my hands for this)
½ teaspoon salt
15 full-sized marshmallows cut in half
Optional dippers: graham crackers, strawberries, vanilla wafers, biscoff cookies

Preheat the oven to 400°F.
Spray an 8-inch cast-iron pan with nonstick cooking spray.
Break the chocolate bar into individually sized squares and lay them on the bottom of the cast iron pan.
Drop spoonfuls of Nutella evenly over the chocolate and sprinkle on the graham crackers and salt.
Cut the marshmallows in half and lay the marshmallow sticky side down in the pan.
Bake in the oven for 3 minutes.
Turn your oven on the broil setting, and broil the marshmallows for 1-2 minutes. Keep a close eye because they can burn quickly. Remove the pans as soon as the marshmallows are evenly toasted, golden brown, and beginning to blister.
Serve immediately with your cookie of choice optional. Dip carefully because the pan will still be very hot. Best when served fresh.

Nutella: You could use another hazelnut spread if desired. Peanut butter would also be a great replacement.
Be sure to add just a little sprinkle of salt to offset some of the sweetness. This dish is VERY sweet, so the salt is vital to balance out the sweet parts.
I coarsely crumbled the graham crackers for the dip with my hands to make sure there was still a little bit of a crunch. Make sure not to make them too big so that they are still easy to scoop up.
When baking, keep a close eye on the marshmallows, so they don't burn!