S’mores Dip

This s’mores dip has become my go-to dessert when I want something that looks impressive but takes almost no effort. Everything goes into a cast iron skillet and the oven does the work. The peanut butter cups are what make this version different from a standard s’mores dip. They melt into the chocolate layer and give you a peanut butter surprise in every bite.

It works for backyard cookouts, game day, holiday gatherings, or any time you want a dessert that feeds a crowd without much effort. Serve it straight from the skillet with gluten-free graham crackers, strawberries, or whatever dippers you have on hand.

Why You’ll Love This Recipe

• Ready in 15 minutes. A few ingredients, one skillet, and your oven. There’s no stovetop, no tempering chocolate, and no cleanup beyond the pan.
• The peanut butter cups are the secret. They melt into the chocolate layer and give you a peanut butter chocolate flavor that a standard s’mores dip doesn’t have.
• Easy to customize. Peanut-free, dairy-free, and vegan versions all work with simple swaps. Details in the ingredient notes.

Ingredient Notes

• Semi-Sweet Chocolate Chips – The base of the dip. A standard 10-ounce bag is exactly what you need. You can swap in milk chocolate or dark chocolate chips depending on your preference.
• Mini Peanut Butter Cups – These go in with the chocolate chips and melt into the base layer. If you need peanut-free, use almond butter cups or just add extra chocolate chips.
• Gluten-Free Graham Cracker Crumbs – Sprinkled over the melted chocolate before the marshmallows go on top. You get a little crunch and the full s’mores flavor in every bite even if you’re dipping with something other than a graham cracker, like strawberries. I use my homemade gluten-free graham crackers , but store-bought works too.
• Mini marshmallows – They toast faster and more evenly than large marshmallows. If you only have large marshmallows, use fewer and keep an eye on them since they brown quickly.
• Butter – Just a tablespoon to coat the skillet so the chocolate doesn’t stick.

Don’t Have a Cast Iron Skillet?

Any oven-safe baking dish works here. A pie plate, an 8×8 baking dish, or individual ramekins all work well. Just make sure whatever you use has handles or is easy to pull out of a hot oven safely.

Recipe FAQs

Yes. Use an additional cup of chocolate chips instead. The dip will be a more straightforward chocolate s’mores flavor without the peanut butter layer.

Yes. Use dairy-free butter, dairy-free chocolate chips, and dairy-free peanut butter cups. Most mini marshmallows are already dairy-free but check the label to be sure. To make vegan, follow these same instructions but use vegan marshmallows as well.

Expert Tips

• Watch the marshmallows closely. Once they go on the top rack they can go from perfectly toasted to burnt in under a minute. Start checking at the 5-minute mark and pull the skillet when the marshmallows are golden brown.
• Serve it within 10 to 15 minutes of coming out of the oven. The chocolate stays melty and the marshmallows are at their best when it’s warm. Once it cools the chocolate firms back up.

Storage Instructions

Storing: This dip is best served warm right out of the oven. If you have leftovers, transfer to an airtight container and refrigerate for up to 2 days.

Reheating: Reheat in the oven at 350°F for a few minutes until the chocolate is melted and the marshmallows are soft. You can also reheat in the microwave in a microwave-safe dish in 10-second increments.

Serving Suggestions

Gluten-free graham crackers are the classic dipper and my homemade gluten-free graham crackers are worth making if you have the time. Strawberries and granny smith apple slices also work really well for cutting through the richness of the chocolate. If you want to make a full s’mores spread, my gluten-free s’mores board pulls everything together in one place. And if you’re more of a hands-off person, my air fryer s’mores are just as easy and come together in about the same amount of time.