No matter the time of the year, s’mores are always welcomed. This gooey-chocolate treat comes in many shapes and forms, but we appreciate it as a dip made in a cast-iron skillet. One reason being that there is no fuss with balancing a toasted marshmallow in one hand and graham crackers with chocolate in another while attempting to build a sugary sandwich. By using a cast iron skillet, this s’more dip can be made all year round and is a lot less messier to enjoy. Cast-iron skillets can be used on an open fire, a grill, any stove top, and in an oven; allowing this recipe to be enjoyed every season.
Unlike most s’mores, we opted for a salty cracker to dig into this dish with, causing our tastebuds to explode (it’s a good thing). Easy enough to whip up in minutes, serve this s’mores dip at your next bbq or when you are reminiscing warm summer nights. This recipe will have guest asking for s’more please.
S’more Dip with Saltine Crackers
- ½ tablespoon butter
- 2 cups hazelnut chocolate spread
- 15 jumbo marshmallows halved
- Saltine crackers
- Make sure the rack is set in the middle of the oven and place the 12” cast-iron skillet on the rack. Preheat the oven to 450 degrees Fahrenheit with the skillet inside. By preheating the skillet before filling it with the ingredients, you are ensuring even baking.
- After 10 minutes, use a potholder to carefully remove the cast iron skillet, leaving the oven on, and place the butter in the skillet. Swirl the butter around the cast iron skillet, coating both the bottom and sides to create a non-stick surface.
- Place the skillet on your stove top and add the chocolate hazelnut spread into the skillet, using a silicone spatula to evenly spread and smooth the hazelnut chocolate spread.
- Taking care not to burn your fingers, place the halved marshmallows on top of the hazelnut chocolate spread starting with the outer edge of the cast iron skillet and gradually working your way to the center.
- Once the hazelnut chocolate spread surface is covered, place the skillet back in the oven and bake for 5-7 minutes or until the marshmallows are a beautiful golden brown. Be sure to keep an eye on it as marshmallows have a high sugar content and will easily burn. Use a potholder to remove the cast iron skillet from the oven and allow it to rest for 5 minutes. Enjoy immediately with salted crackers, giving this classic treat a salty-sweet punch.