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
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
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.
S’mores Dip
Ingredients
- 1 tablespoon (14 g) salted butter - softened
- 10 oz (284 g) semi-sweet chocolate chips - approximately 2 cups from 1 regular size bag of chocolate chips
- 5 oz (140 g) mini peanut butter cups - approximately 1 cup
- ½ cup (60 g) gluten-free graham cracker crumbs
- 3 cups (150 g) mini marshmallows
- gluten-free graham crackers - for serving
- strawberries - for serving
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Instructions
- Preheat the oven to 400°F.
- Place 1 tablespoon (14 g) salted butter in an 8-inch cast iron skillet and spread it around until the bottom is coated.
- Add 10 oz (284 g) semi-sweet chocolate chips and 5 oz (140 g) mini peanut butter cups in an even layer.
- Bake at 400℉ on the center rack for 2 to 3 minutes, until the chocolate is glossy and starting to melt.
- Carefully remove the skillet from the oven. Sprinkle ½ cup (60 g) gluten-free graham cracker crumbs over the melted chocolate.
- Top with 3 cups (150 g) mini marshmallows in an even layer.
- Move the skillet to the top rack and bake for another 6 to 7 minutes, until the marshmallows are golden brown. Keep a close eye on them as they can burn quickly.
- Serve immediately with gluten-free graham crackers, strawberries, or your favorite dippers.
Video
Notes
- Nutrition Info: Calories are an estimation since ingredients will vary depending on what brand you use. Nutrition was calculated just on the dip portion of this recipe.
- Graham crackers: You can use store-bought gluten-free graham crackers or my homemade gluten-free graham crackers for this recipe.
- Storage: Best served warm right out of the oven. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F or in the microwave in 10-second increments.
