4th July Smores Cast Iron (Printable Version)

Gooey melted chocolate topped with toasted marshmallows, served warm from a cast iron skillet for festive gatherings.

# What You'll Need:

→ 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

# How to Prepare:

01 - Preheat oven to 400°F.
02 - Place chocolate chips and butter in the bottom of a 10-inch cast iron skillet.
03 - Bake in oven for 3 to 4 minutes until chocolate is just melted.
04 - Remove skillet carefully using oven mitts 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 patriotic appearance.
08 - Let cool for 3 to 5 minutes, then serve warm with graham crackers, strawberries, and blueberries for dipping.

# Expert Suggestions:

01 -
  • It's literally s'mores without the campfire drama or burnt fingers, which means you can actually enjoy the moment instead of nursing blisters.
  • One skillet means one dish to wash, and the whole thing comes together faster than arguing about who forgot the bug spray.
  • It feeds a crowd and somehow feels fancy enough for guests but casual enough for a Tuesday night, which is the sweet spot for any dessert.
02 -
  • The skillet stays hot long after it comes out of the oven, so don't assume it's safe to touch by looking at it—burn scars tell stories you don't want to tell.
  • Marshmallows toast unevenly if you use small ones or pack them too tight, so give yourself permission to arrange them carefully instead of just dumping them on top.
  • This dip waits for no one; it hardens as it cools, so having your dippers ready beforehand means you actually get to enjoy it instead of racing against time.
03 -
  • Buy your marshmallows fresh and check them a few days before you plan to make this, because stale marshmallows don't fluff up and toast the same way.
  • If you're worried about the chocolate seizing or your marshmallows burning, use a lower oven temperature (375°F) and add a couple of extra minutes; slow and steady actually wins this race.
  • Leftover dip (if that's even possible) can be gently reheated in the oven for about 3 minutes, though it'll never taste quite as good as the first time around.
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