Hey-o! I’m back with a new video! (Did you catch that rhyme there?) I’ll curb my enthusiasm right here. You’re welcome.
So, I made a bunch of videos for you a while ago–back when I was skinny and had a bad haircut. I’m glad one of those things is living on. Baby weight is the worst! When I was pregnant, everyone told me the weight would fall right off while I was breastfeeding. Do you know what they tell me now? Now, they say the weight comes off after I finish breastfeeding. In, like, a year or more. I’m keeping a list of the people who lied to me about pregnancy. Those people will never taste my famous s’mores dip recipe.
This is the original s’mores dip. The original indoor s’mores. Undeniably, this is one of my most popular recipes. But, for every 10 comments I receive from folks saying that they made it and loved it, I get 1 comment from someone who says it didn’t work for them. So, I decided to make a video to show you exactly how I make it.
The primary reason people struggle is because the chocolate seizes, which means it gets too hot. So, if this recipe isn’t working for you, check your oven temperature and bake the dip for less time. You may even lower the oven temperature by 25 degrees. If the marshmallows don’t toast enough for your liking with these alterations, use a culinary torch to toast them.
Ok, onto the video!—>
- 1 cup chocolate chips
- 8 large marshmallows
- graham crackers, for dipping
- Preheat the oven to 450.
- In a cast iron skillet, add the chocolate chips. Snip the large marshmallows in half and top the chocolate chips with them. (You could also use a scoop of mini marshmallows alternatively.)
- Once the oven is up to temperature, add the skillet to the oven. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
- Serve with graham crackers for scooping.
I was inspired by my favorite magazine, Taste of the South.