S’mores – Now With Less Camping!

Smores Dip

You’re welcome and I’m sorry.

This is addictive and a super-convenient way to easily eat the equivalent of 7 or 8 S’mores in one sitting when you’d normally have 1 or 2.

Don’t want to sleep in a tent? Not interested in being eaten by a bear? Prefer forks instead of eating off of a dirty stick you found on the ground? Good news! None of this crap is necessary anymore! Whee!

I’ve seen variations where the recipe uses peanut butter cups instead of chocolate chips and this sounds pretty amazing. I haven’t tried it yet because frankly I’m scared to eat the entire thing all by myself.

Tip: A key element of S’mores Dip is smooth, melted chocolate. To ensure success, make sure there isn’t any water in the pan at any time and keep all liquids away from the chocolate after it has melted. The first time I made this I added vanilla thinking it was a great idea and it wasn’t at all – The chocolate seized right up and it was then dry and crumbly instead of smooth and melted. It was still edible but it sure wasn’t easy to scoop up with a graham cracker stick. Also, when you melt the chocolate remember: LOW AND SLOW. It doesn’t need high-heat to melt as it easily will melt in your hands. Patience will pay off.

If you happen to seize your chocolate, here’s some info from CraftyBaking.com on how to fix it or what to do with it if it’s beyond repair.

 

S'mores Dip in 20 Minutes!
Print Recipe
From www.SharonGreen.me
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
5 minutes 5 minutes
S'mores Dip in 20 Minutes!
Print Recipe
From www.SharonGreen.me
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
5 minutes 5 minutes
Ingredients
  • 1 tbsp butter
  • 1 1/2 cup chocolate chips
  • 1 bag marshmallows large or mini
  • 1 package graham crackers substitute with gluten free if you prefer!
Servings: people
Instructions
  1. Move rack to the middle of the oven, put a small skillet (about 5" +/-) on the rack and then preheat the oven to 450 F. Assemble and measure out your ingredients. *If you don't have a skillet use the heaviest cookware you have. If it's different than 8" diameter you may need to adjust the amounts of your ingredients but don't worry - you can't screw this up!
  2. Once the oven is preheated remove the skillet USING A POTHOLDER. Don't be a hero.
  3. Place the butter in the skillet and move it around to coat the skillet evenly.
  4. Put the chocolate chips in the bottom of the skillet evenly.
  5. Finally place the marshmallows on top of the chocolate chips - yep, you guessed it - evenly.
  6. Pop the skillet back in the oven for about 5 minutes to toast the marshmallows. Keep an eye on it because this can go from deliciously golden to tragically carbonized in no time.
  7. When it's just right, remove from the oven. Again, use an oven mitt. Now is not the time to test your pain threshold.
  8. Let the skillet rest for about 5 minutes to let the chips finish melting. Serve immediately with graham cracker squares or sticks.
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