Toasted Marshmallow S'mores Dip

Serves 6 · 10 min prep · 9 min cook

Ingredients

• 1 1/2 cups semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 pinch pinch of kosher salt
• 12 ounces large marshmallows
• 12 full sheets graham crackers
• 2 cups fresh strawberries
• 2 cups banana slices
• 2 cups pretzel rods

Instructions

1. 1Preheat the oven to 450°F with a rack in the upper third, or prepare a grill for indirect medium-high heat around 425–450°F if you want true backyard smoke. Lightly butter a 10-inch cast-iron skillet.
2. 2Scatter semisweet and milk chocolate chips evenly in the skillet. Drizzle sweetened condensed milk over the chips, dot with butter, and add vanilla and salt.
3. 3Warm the skillet over low stovetop heat for 2 to 3 minutes just until the chips at the edges begin to look glossy, then remove from heat so nothing scorches before the oven step.
4. 4Arrange marshmallows snugly in a single layer over the chocolate, covering the surface completely so every scoop gets a toasted top and molten center.
5. 5Bake on the upper rack for 6 to 9 minutes, watching closely, until marshmallows are deeply golden, blistered, and puffed with a few darker toasted spots like a campfire toast. For grill use, place the skillet over indirect heat, close the lid, and toast 8 to 12 minutes until the same color.
6. 6Meanwhile, break graham crackers into dippable squares and arrange on a board with strawberries, banana slices, and pretzel rods for salty-sweet contrast.
7. 7Carefully remove the hot skillet—handles will be extremely hot—and set on a heatproof trivet at the center of the table. Let rest 1 to 2 minutes so the chocolate finishes melting underneath without burning tongues.
8. 8Invite everyone to scoop straight from the skillet, stretching the toasted marshmallow into the fudgy chocolate layer. Refresh dippers as needed and keep the skillet warm on a low grill zone or warming tray for longer grazing.