Description
Velvety ribbons of melted dark and milk chocolate swirl under a blanket of pillowy marshmallows, gently toasting to golden warmth. Grab sturdy graham crackers to scoop up molten, smoky-sweet layers straight from the cast-iron skillet.
Ingredients
- 8 oz semisweet chocolate chips
- 4 oz milk chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 12 graham crackers
- Pinch sea salt
Instructions
- Place a cast iron skillet over medium campfire coals or a medium-hot grill.
- Add butter and heavy cream to the skillet and heat until the butter melts and the cream begins to simmer.
- Stir in semisweet and milk chocolate chips until fully melted and smooth.
- Remove the skillet from heat and stir in vanilla extract and a pinch of sea salt.
- Evenly sprinkle mini marshmallows over the melted chocolate layer.
- Cover the skillet with a grill lid or tent tightly with foil and warm for 2–4 minutes until marshmallows are lightly toasted and gooey.
- Carefully remove the cover and transfer the skillet to a safe surface for serving.
- Serve immediately with graham crackers for dipping.
Notes
- Use a cast iron skillet for even heat distribution and to prevent burning.
- For extra smoky flavor, toast a few marshmallows directly over the flame before topping the dip.
- Leftover dip can be stored in an airtight container in the refrigerator and gently reheated.
- Serve straight from the skillet to keep the chocolate and marshmallows warm and gooey.