I was introduced to the concept of s’mores dip in college. I was part of a dorm team and we made it as a snack for an event. What a revelation that was! I still think about it from time to time, a decade later. It’s a great way to enjoy s’mores if you (a) don’t have a roaring fire at the ready and (b) need to make a lot of s’mores for a lot of people.
The beauty of the s’mores dip is that it’s tasty yet very easy to make. All you need is chocolate and marshmallows. That’s it! Then use whatever you want for dipping. The strategy for my version of s’mores dip is to use a double boiling method to melt the chocolate before pouring into the pan. The baking step serves the purpose of roasting the marshmallows. This method reduces the risk of the chocolate burning while the pan is in the oven.
Tools and Other Notes
- 9 x 9-inch glass or ceramic pie pan. You will need a glass or ceramic pan for this recipe. The reason for this is because the hot, melted chocolate will not stick to the bottom (unless it dries out or burns, which is just standard chocolate behavior). You can just pour the melted chocolate straight into the pan. They are also easy to clean. If you are using a bigger or smaller pan, adjust the amount of chocolate accordingly.
- Double boiler set up. In the double boiling method, you need a pot, water, and a heat resistant metal or glass bowl that is big enough to sit on the rim of the pot without touching the water. You bring the water to simmer, then place the bowl on top and add its contents. The steam from the water will heat the bowl, which in turn heats the content inside the bowl. Alternatively, you could melt the chocolate in the microwave – just use medium power and check on it every 20 – 30 seconds.
- Chocolate! Use whatever flavor chocolate you want. In the spirit of s’mores, I used Hershey’s semi-sweet chocolate chips for melting. Not a paid promotion! Hershey’s chocolate has just been pretty iconic for s’mores making in my life. Just three ingredients – Hershey’s, marshmallows, and graham crackers. I also find that their chocolate chips melt very smoothly.
- Add-ons. You can fold add-ons like nuts into the melted chocolate to play with flavor and texture. Just make sure they are not cold, or the chocolate will seize.
- Dipping food. This recipe uses graham crackers, but you can use whatever your heart desires for dipping!
- Keep everything dry. Water/any cold liquids will cause the chocolate to seize. Make sure all your tools are dry, and that the bowl you are using fits over the rim of the pot. Before you pour the chocolate into the pan, pick up the bowl and wipe down the bottom so that the water does not drip down as you are pouring the chocolate.
- Storage. S’mores dip is meant to be made and eaten right away. If it gets cold, reheat in the oven at a lower temperature so that it does not burn. From my research, it seems that you could store leftovers in the fridge and eat it within a few days.
Ready, Set, Bake!
S’mores Dip
Prep Time: 25 minutes
Cook Time: 6 – 10 minutes
Yield: One 9 x 9-inch pan of s’mores dip
Ingredients
- 1 kg, or 3 standard bags of Hershey’s semi-sweet chocolate chips
- Jumbo marshmallows, for topping
- Graham crackers, for dipping
Instructions
- Preheat oven to 375° F. Prepare tools, including 9 x 9-inch pie pan, by making sure they are clean and dry.
- Pour water into the pot. The water should be enough for simmering, but not so much it is touching the bottom of the bowl you will use for melting.
- Once you are satisfied with the water level, bring the water to a simmer. Keep the water at a simmer throughout the melting process.
- Place the bowl over the pot, and then pour the the chocolate into the bowl. Depending on the size of your double boiling set up, you may need to melt the chocolate in portions.
- As the chocolate melts, use a spatula to stir constantly. It will take a few minutes for all of the chocolate to melt.
- Once chocolate is fully melted, turn off the heat.
- Pour the chocolate into the pie pan, making sure it is distributed evenly.
- Arrange the marshmallows on top of the chocolate.
- Bake at 375° F for 6 – 10 minutes, or until the marshmallows are roasted (puffed, browned on top, and insides softened).
- Serve immediately with graham crackers or other dipping food of choice.
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