Cast Iron S’mores Dip on the Grill
This cast iron s’mores dip is an easy backyard BBQ dessert made with melted chocolate, toasted marshmallows, and graham crackers. Make it on the grill, smoker, pellet grill, or in the oven for a fast, warm, gooey dessert that is perfect for cookouts, game day, camping nights, and family BBQs.
Equipment
- 10-inch cast iron skillet
- Grill, smoker, pellet grill, or oven
- Heat-resistant gloves
- Silicone spatula or spoon
- Measuring cups
- Serving board or tray
- Small plates or napkins
Ingredients
For the S’mores Dip:
- 1 tablespoon butter for greasing the skillet
- 1 1/2 cups milk chocolate chips or chopped milk chocolate bars
- 1/2 cup semi-sweet chocolate chips
- 10 ounces marshmallows regular or mini
- 1/4 teaspoon flaky salt optional
For Serving:
- Graham crackers
- Pretzels
- Strawberries
- Vanilla wafers
- Banana slices
- Apple slices
- Butter cookies
Optional Add-Ins:
- 1/4 cup peanut butter chips
- 1/4 cup caramel sauce
- 1/4 cup crushed chocolate sandwich cookies
- 1/4 cup chopped pecans
- 1/4 cup butterscotch chips
- Pinch of cinnamon
- Tiny pinch of cayenne for sweet heat
Instructions
- Preheat the grill. Set your grill, smoker, pellet grill, or oven to 350°F. If using charcoal, set it up for indirect heat.
- Grease the skillet. Rub the inside of a 10-inch cast iron skillet with butter to help prevent sticking.
- Add the chocolate. Spread the milk chocolate and semi-sweet chocolate evenly across the bottom of the skillet.
- Add the marshmallows. Place the marshmallows over the chocolate in an even layer. Do not pack them too tightly because they will puff as they cook.
- Cook the dip. Place the skillet on the grill over indirect heat, close the lid, and cook for 8 to 12 minutes, or until the chocolate is melted and the marshmallows are puffed and golden.
- Rest before serving. Carefully remove the skillet from the grill and let it rest for 3 to 5 minutes.
- Serve warm. Serve with graham crackers, pretzels, strawberries, vanilla wafers, banana slices, apple slices, or butter cookies.
Oven Instructions:
- Preheat the oven to 350°F.
- Build the s’mores dip in the cast iron skillet the same way.
- Bake for 8 to 12 minutes until the chocolate is melted and the marshmallows are puffed.
- For more color, broil for 30 to 60 seconds at the end, watching closely so the marshmallows do not burn.
Notes
Use indirect heat on a charcoal grill so the chocolate does not scorch.
Do not cook over high direct heat.
A 10-inch cast iron skillet works best for this recipe.
Use milk chocolate for classic s’mores flavor.
Use a mix of milk chocolate and semi-sweet chocolate for better balance.
Let the dip rest for a few minutes before serving so nobody burns their mouth on molten chocolate.
Serve warm while the chocolate is soft and scoopable.
Keep extra graham crackers nearby because this dip goes fast.
For a smoky version, use light smoke from cherry, apple, or pecan wood.
Desserts pick up smoke quickly, so do not over-smoke this recipe.
For a peanut butter version, add peanut butter chips or small spoonfuls of peanut butter before adding the marshmallows.
For a salted caramel version, drizzle caramel over the chocolate before adding marshmallows.
Leftovers can be reheated gently in a 300°F oven until the chocolate softens again.