S'mores Dip with Graham Crackers

S'mores take their name from the campfire chorus of "some more," a sweet American classic of chocolate, marshmallow, and graham. This skillet dip melts two chocolates under mini marshmallows, ready for dunking with crisp crackers.

Serves 6 · 10 min prep · 15 min cook

Estimate for one serving

• 480 cal
• 5g protein
• 62g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 4 cups mini marshmallows
• 2 tbsp unsalted butter
• 16 full sheets graham crackers
• 1/2 tsp flaky sea salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over low heat. Add butter and swirl until melted and foamy, coating the bottom and sides.
2. 2Pour semi-sweet and milk chocolate chips into the warm skillet in an even layer. Drizzle vanilla over the chips and let sit off heat for 1 minute so edges begin to soften.
3. 3Transfer skillet to the oven and bake 6 to 8 minutes until chocolate is mostly melted and glossy when stirred gently with a spatula.
4. 4Remove skillet carefully—handle will be hot—and smooth chocolate into an even layer. Scatter mini marshmallows densely over the entire surface so almost no chocolate shows.
5. 5Return skillet to the oven and bake another 4 to 6 minutes until marshmallows puff, turn golden in spots, and look toasty on the peaks. For extra char, switch to broil for 30 to 60 seconds, watching constantly.
6. 6Pull skillet from oven and immediately sprinkle flaky sea salt over the molten marshmallow top. Let the dip rest 2 to 3 minutes so it thickens slightly but stays scoopable.
7. 7Break graham crackers into sturdy rectangles or triangles and arrange the skillet on a wooden board for easy grabbing.
8. 8Serve the skillet family-style in the center of the table. Instruct guests to scoop deep so every bite gets chocolate and marshmallow, re-warming briefly if the dip firms up.