Easy Skillet Smores Dip
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If you have some local fire restrictions or you just want s’mores without making a fire, then these easy skillet smores are for you! Honestly, I might like this better than traditional s’mores, but don’t tell anyone… 😉 Let’s dive in!
What are Skillet Smores?
Skillet s’mores contain all the traditional s’mores ingredients, but instead of toasting a marshmallow over the fire, you simply heat the chocolate and marshmallows in a skillet and dip graham crackers into the gooey warm chocolate marshmallows!
Skillet smores dip is great for when there are fire restrictions, but you still want a fun camping dessert! This is cooked over the camp stove and ready in 10 minutes.
Plus, there are endless ways to customize it with nuts, coconut, peanut butter, and more. I will provide lots of options!
Camp Kitchen Supplies Needed
You don’t need much to make this smores skillet dessert. You’ll need your camp stove, aluminum foil, and a small cast iron skillet.
I use an antique 7-inch cast iron skillet, but this Lodge 6-inch skillet is perfect too!
You can even use a larger skillet and just add more marshmallows and chocolate, but be warned, this is a sweet dessert! I don’t need much to satisfy my sweet tooth.
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How to Make Skillet Smores Dip
I’m telling you, this is almost too easy! You start by adding a little butter to the cast iron skillet. This helps prevent things from sticking and burning. It also makes this smores dip taste even better.
Because butter makes everything better.
Next, add in some chocolate followed by mini marshmallows and a little more chocolate. Cover with aluminum foil and cook over the camp stove on low heat.
It’s important that the heat is not too high because the chocolate on the bottom will burn before the marshmallows are fully puffed up.
Cook low and slow for about 5 minutes until the marshmallows are puffed and the chocolate is melted. Remove from the heat, sprinkle with the nuts, and serve with graham crackers or pretzel crackers for dipping.
Make sure you use a potholder on the skillet handle when serving. It will be hot, and while this might seem obvious, it’s easy to instinctively grab the handle and burn your hand, so make sure you keep it covered. I speak from experience…
Easy Skillet Smores Dip
Equipment
- 6-inch Lodge cast iron skillet (8 inch skillets can also work)
Ingredients
- 2 tbsp butter
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chunks
- 2 cups mini marshmallows
- 2 tbsp toasted sliced almonds
- 2 tbsp chopped walnuts and/or pecans
- 1 package graham crackers (for dipping)
Other Options:
- mini peanut butter cups
- shredded coconut
- Heath bar toffee bits
- Butterfinger baking bits
- Pretzel chips (for dipping)
Instructions
- Cut the butter into a few slices and place them in the cast iron skillet.
- Next, sprinkle about half of the chocolate chips into the skillet followed by the mini marshmallows.
- Top with the remaining chocolate.
- Cover with a lid or aluminum foil and place over very low heat on your camp stove. You also can cook this over a fire, just make sure it’s not directly over flames because that would be too hot.
- Cook low and slow for about 5 minutes until the marshmallows puff up and the chocolate it melted.
- Remove from the heat and top with the nuts. Serve with graham crackers for dipping. Enjoy warm!
Notes
- The ingredient measurements do not need to be exact, you can use more or less chocolate and marshmallows to your taste, or to adjust the serving size.
- The skillet will be hot for a while after cooking so make sure you use a pot holder when serving so no one accidentally burns their hand!
Looking for more easy camping desserts?
I’ve got you covered! Check out some of the other dessert ideas below for your next camping trip:
Hello!
The one question: I am sure many of us have regarding this recipe is, how difficult is it to clean out of the pan after the fun is over? The sugar base of the marshmallows makes me very hesitant to try, I’m imagining rock-hard infused sugar stuck to my pan for all eternity. Please let us know how best to clean the pan after use.
Thanks!
That’s a great question! Having the butter on bottom helps prevent sticking, but also the seasoning on the cast iron pan. I have an antique cast iron pan with a good seasoning so it’s naturally very non-stick and I haven’t had a problem with things sticking too badly. That being said, if needed, I use hot water and a non abrasive brush to scrub any remaining bits off.
H! This is such a great idea! Have you ever tried the vegan marshmellos in this type of recipe?
I have not, but I think they would work okay! If you try it, let me know!