Why this easy recipe works
This gluten-free s’mores dip recipe is a spin on the classic s’mores. With peanut butter cups and a graham cracker crumble layer, this easy gluten-free dessert recipe is taken up a notch. Creamy melted chocolate chips, mixed with toasted marshmallows round out this delicious dip.
Best of all? It’s ready in just under 15 minutes. I love that I can easily throw this dessert together with a few simple ingredients and there is minimal effort.
Plus, it’s so easy to customize! My version is gluten-free made with gluten-free graham crackers. This dip can also easily be made peanut-free, dairy-free or vegan as needed.
Trust me, this dip is super easy and always a crowd pleaser with my guests! No camp fire or bonfire needed!
- peanut butter cups – I love to use a combination of peanut butter cups and chocolate chips for a peanut butter surprise in this dip. If you don’t have peanut butter cups, you can use additional chocolate chips instead.
- gluten-free graham cracker crumbs – I love to add crunchy graham crackers to this dips underneath the marshmallows for some added texture. I used my gluten-free graham crackers recipe for the crumbs. I like the addition especially if you’re using a dipper that isn’t a graham cracker, like strawberries so you still get the taste of s’mores in every bite.
- mini marshmallows – I like mini marshmallows in this recipe, but you can easily use large marshmallows instead. You’ll need less for your layer of marshmallows since they cover more surface area.
What do you serve with s’mores dip?
- Gluten-free graham crackers
- Fresh fruit – My favorites are strawberries and granny smith apples
- Gluten-free Oreos
- Gluten-free pretzels
- Gluten-free chocolate chip cookies
- Sea salt potato chips
You’ll love how simple this ooey gooey s’mores dip is to make! With just a few ingredients, you can easily make this delicious dessert dip perfect for backyard BBQs, summer get togethers, and cozy bonfires. Just follow these steps with their matching pictures. Scroll down to the recipe card for more information, tips and the printable recipe card.
To make this smores dip, you’ll need a handful of ingredients, a cast iron pan, and your oven.
- While gluten-free graham crackers are the classic dipper for this dip, have some other options like apple slices, strawberries, or gluten-free Oreos to change it up.
- If you don’t have a cast iron skillet use an oven safe baking dish or pie plate. It’s much easier to use a dish with some handles for easy removal from the oven.
- If you’re planning on putting this s’mores dip on a s’mores charcuterie board, cut the recipe in half and put it in a smaller ramekin or baking dish so it fits on the board easily.
While it is best served right away, you can store leftover s’mores dip in the refrigerator for 1-2 days. I like to transfer mine from the cast iron skillet to an airtight container if I plan on reheating in the microwave.
S’mores dip is served best fresh from the oven because the marshmallows will harden. However, if you have leftovers you can reheat them in the oven at 350F for a few minutes, until the chocolate is melted and the marshmallows are soft enough to scoop up with a graham cracker. You can also reheat in the microwave in a microwave safe dish in 10 second increments.
Yes, just add an additional cup of chocolate chips instead of the peanut butter cups.
Instead of semi-sweet chocolate chips and peanut butter cups, you can use Hershey bars, chopped chocolate, white chocolate chips, peanut butter chips, milk chocolate chips, or dark chocolate chips in this recipe.
Yes, swap the butter for dairy-free butter. Use a dairy-free variety of chocolate chips. Swap the peanut butter cups for dairy-free peanut butter cups or for additional dairy-free chocolate chips.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
- 1 tbsp butter (softened)
- 10 oz semi-sweet chocolate chips (340g, approximately 2 cups from 1 regular size bag of chocolate chips )
- 1 cup mini peanut butter cups (150g, 5oz)
- ½ cup gluten-free graham cracker crumbs (60g)
- 3 cups mini marshmallows (150g)
- gluten-free graham crackers (for serving)
- strawberries (for serving)
- Preheat the oven to 400F.
- Place the butter in an 8-inch cast iron skillet and spread around until the bottom is all covered.
- Add the chocolate chips and peanut butter cups to the cast iron skillet in an even layer.
- Bake at 400F for 2-3 minutes on the center rack of your oven, until the chocolate is glossy and starting to melt.
- Sprinkle the crumbled gluten-free graham crackers over the melted chocolate.
- Top with mini marshmallows.
- Place the cast iron skillet on the top rack of your oven. Bake for another 6-7 minutes, until the marshmallows are toasted. Keep an eye on the marshmallows so they don’t burn. They may be done quicker than mine were depending on your oven.
- Serve with gluten-free graham crackers, strawberries or your favorite dippers!
- 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.
- You can use store-bought gluten-free graham crackers or my homemade gluten-free graham crackers for this recipe.
- For peanut free, use almond butter cups or additional chocolate chips in place of the peanut butter cups.
- For dairy-free, use dairy-free peanut butter cups, dairy-free butter, and dairy-free chocolate chips.
- For vegan, use the dairy-free suggestions and vegan marshmallows. You may need to use a kitchen torch to brown the vegan marshmallows if they are not getting browned enough in the oven.