4th July Smores Cast Iron (Print Version)

Gooey chocolate and toasted marshmallows baked in a cast iron skillet for a festive, sharing dessert.

# Components:

→ Chocolate Layer

01 - 2 cups semi-sweet chocolate chips
02 - 1 tablespoon unsalted butter

→ Marshmallow Layer

03 - 3 cups large marshmallows

→ Decorations and Dippers

04 - 1/4 cup red, white, and blue chocolate candies
05 - 16 graham crackers, broken into pieces
06 - 1 cup sliced strawberries
07 - 1 cup blueberries

# Directions:

01 - Preheat oven to 400°F.
02 - Place chocolate chips and butter in the bottom of a 10-inch cast iron skillet.
03 - Bake for 3 to 4 minutes until chocolate is just melted.
04 - Remove skillet carefully and stir melted chocolate and butter until smooth.
05 - Arrange marshmallows in a single, even layer over melted chocolate, covering entire surface.
06 - Return skillet to oven and bake for 5 to 7 minutes until marshmallows are golden brown and toasted on top.
07 - If desired, sprinkle red, white, and blue chocolate candies over the top for festive appearance.
08 - Let cool for 3 to 5 minutes, then serve warm with graham crackers, strawberries, and blueberries for dipping.

# Expert Advice:

01 -
  • It's essentially s'mores without the mess, smoke, or the inevitable burnt fingers that come with roasting marshmallows over actual fire.
  • One cast iron skillet feeds eight people and looks impressive enough to justify the minimal effort it takes to make it.
02 -
  • Timing is everything with this dip; marshmallows go from perfectly toasted to overdone in about ninety seconds, so set a timer and stick around.
  • Serving it immediately while it's still warm and gooey is non-negotiable because once it cools, it hardens into something closer to candy than dip.
03 -
  • Use an oven thermometer to make sure your oven actually runs at 400°F because ovens lie constantly and a ten-degree difference changes how quickly those marshmallows toast.
  • Toast your graham crackers lightly in the oven on a separate rack if you want them warm and crispy rather than soft, which changes the entire textural experience of dipping.
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