I hate to admit it but I am new to this wonderful world of s’mores. It’s not that we don’t have marshmallows and graham crackers in the Philippines, but when one would say “graham crackers”, I would immediately think about Filipino’s refrigerator cake. Another reason is my family didn’t really do a lot of camping, which I believe where s’mores are most famous for. The very first time I had s’mores was during my very first camping trip since moving to the Pacific Northwest four years ago. My husband taught me how to lightly roast the marshmallow and sandwich it between graham crackers with chocolate. It was a piece of heaven!
This recipe for S’mores dip is a good alternative to traditional s’mores-making without making use of the campfire. I used my 6-inch cast iron skillet but any baking dish would work. You can also use a favorite chocolate bar or even peanut butter cups. Just be careful of the skillet once it’s out of the oven – it will be hot! It got me once but thankfully it was nothing serious. I guess I was just too excited to dip the graham crackers into the s’mores dip! When I first had this I thought it wouldn’t be the same as having it the traditional way, but trust me, it was just as good!
- 3/4 cup semisweet chocolate chips
- 8 large marshmallows; cut in half
- Graham crackers for dipping
- Preheat oven to 450 degrees F.
- In a small cast iron skillet, put chocolate chips in an even layer.
- Arrange the marshmallows on top of the chocolate.
- Bake in the oven for 6-8 minutes, until marshmallows are lightly browned.
- Remove from the oven and let stand for 5 minutes.
- Serve with graham crackers for dipping.
- Skillet will be hot!
- You may use mini marshmallows as an alternative.