S’mores Dip with chocolate ganache, toasted marshmallows, and graham crackers for dipping is the perfect easy summer dessert!
Why this recipe works:
If you love classic campfire s’mores, this s’mores dip delivers all the flavors with far less fuss. It swaps the sandwiching step for a warm, shareable dip: a silky chocolate ganache topped with toasted marshmallows and served with crisp graham crackers for dipping.
- Instead of simply melting chocolate, this recipe makes a true chocolate ganache — heated heavy cream poured over chocolate that’s left to melt and then whisked to a glossy, smooth finish.
- Letting the cream sit on the chocolate for a few minutes before whisking is the key. The gentle heat melts the chocolate evenly without scorching, producing a rich, velvety texture.
- A small amount of butter folded in at the end gives the ganache extra sheen and a silky mouthfeel that perfectly echoes the gooey marshmallow topping.
Ingredients needed:
Simple ingredients and familiar pantry staples make this a quick, crowd-pleasing dessert. Below are the amounts used in the recipe.
- 1 cup heavy cream
- 1 1/2 cups chocolate chips (semi-sweet or your favorite blend)
- 2 tablespoons butter, room temperature, cut into small pieces
- 10 ounces marshmallows (mini or regular)
- 5 ounces graham crackers (about 1 sleeve), for serving
Here’s how to make it:
This s’mores dip is quick to prepare and makes a great dessert for parties, family nights, or any time you want something indulgent without the campfire. Follow the steps below for the best results.
- Preheat the oven to 400°F (205°C).
- Make the ganache: heat 1 cup heavy cream in a small saucepan over medium-high heat just until the edges begin to bubble and steam rises. Do not let the cream come to a full boil.
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While the cream warms, place 1 1/2 cups chocolate chips in a medium, heatproof bowl. As soon as the cream starts to simmer, remove it from the heat and pour it over the chocolate chips. Let the mixture sit undisturbed for several minutes so the chocolate softens and melts.
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Whisk the cream and chocolate until smooth and fully combined. Add the 2 tablespoons of butter and whisk again until you have a glossy, silky ganache.
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Pour the ganache into a small baking dish and smooth it into an even layer. It should be spreadable but thick enough to hold marshmallows on top.
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Arrange marshmallows over the ganache in a single layer to cover the surface. Use enough marshmallows so that they touch slightly and melt into a gooey topping.
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Bake in the preheated oven until the marshmallows have melted on the inside and are golden and toasted on top, about 8–10 minutes. If the marshmallows need more browning, move the dish to a higher rack briefly or use a kitchen torch for controlled toasting. Watch carefully to avoid burning.
- Serve immediately with graham crackers for dipping. The contrast between warm, silky ganache and toasted marshmallow is best enjoyed fresh.
Tips: Use high-quality chocolate for a richer flavor. Semi-sweet works well for balance, but feel free to use milk or dark chocolate depending on preference. If you prefer extra gooey marshmallows, bake a little longer on a lower rack so the center melts fully before the tops brown.
Recipe at a glance
- Prep time: 5 minutes
- Cook time: 10 minutes
- Servings: about 12 dipping servings
- Author: Krissy Allori
Nutrition (per serving, approximate)
- Calories: 323 kcal
- Carbohydrates: 44 g
- Protein: 3 g
- Fat: 16 g
- Saturated Fat: 9 g
- Sodium: 136 mg
- Sugar: 30 g
Nutrition information is calculated automatically and should be used as an approximation.
If you tried this s’mores dip and loved it, leave a comment below to let others know how it turned out. It’s an easy, shareable dessert that captures all the nostalgia of campfire s’mores with minimal effort.