Grilled S'mores Dip

How to Make Grilled S'mores Dip

1. 1

   Step 1: Preheat grill and prepare pan

   Active 6 min · Passive 1 min

   Light a gas grill or build a medium-hot charcoal fire and preheat to medium (around 350–400°F / 175–200°C). Place a clean cast-iron skillet or a sturdy disposable foil pan on the grate to warm while you gather ingredients and utensils.
   
2. 2

   Step 2: Melt chocolate with butter and vanilla

   Active 2 min

   Carefully remove the warm skillet from the grill with heatproof gloves, then add the semisweet chocolate chips and unsalted butter (or coconut oil). Return the skillet to the grill over low/indirect heat and stir constantly until the chocolate and butter form a smooth, glossy dip; stir in the vanilla extract, then smooth the surface with a spatula.

   For this step

   • 12 ozSemisweet chocolate chips
   • 2 tbspUnsalted butter (or coconut oil for vegan)
   • 1 tspVanilla extract
   
3. 3

   Step 3: Top with mini marshmallows

   Active 1 min

   Evenly scatter the mini marshmallows over the melted semisweet chocolate so they form a single layer that will toast quickly. Work briskly so the marshmallows sit neatly on the warm chocolate.

   For this step

   • 2 cupsMini marshmallows
   
4. 4

   Step 4: Toast marshmallows on the grill

   Active 1 min · Passive 9 min

   Return the skillet to the grill grate and move to direct medium heat. Close the lid and watch closely: let the mini marshmallows toast until golden and the chocolate is bubbling at the edges, about 6–9 minutes depending on grill temperature. If any tops are browning too fast, open the lid briefly to let heat balance.
   
5. 5

   Step 5: Serve with graham crackers and strawberries

   Active 1 min

   Carefully pull the skillet off the grill and set it on a heatproof surface. Arrange the graham crackers and halved strawberries around the skillet and invite everyone to dip — use graham crackers or strawberries to scoop up melted semisweet chocolate and toasted mini marshmallows. Leftovers can be reheated briefly on the grill if needed.

   For this step

   • 12 whole crackersGraham crackers (whole squares)
   • 1 cupStrawberries (hulled and halved)
   

1. Light a gas grill or build a medium-hot charcoal fire and preheat to medium (around 350–400°F / 175–200°C). Place a clean cast-iron skillet or a sturdy disposable foil pan on the grate to warm while you gather ingredients and utensils.
2. Carefully remove the warm skillet from the grill with heatproof gloves, then add the semisweet chocolate chips and unsalted butter (or coconut oil). Return the skillet to the grill over low/indirect heat and stir constantly until the chocolate and butter form a smooth, glossy dip; stir in the vanilla extract, then smooth the surface with a spatula.
3. Evenly scatter the mini marshmallows over the melted semisweet chocolate so they form a single layer that will toast quickly. Work briskly so the marshmallows sit neatly on the warm chocolate.
4. Return the skillet to the grill grate and move to direct medium heat. Close the lid and watch closely: let the mini marshmallows toast until golden and the chocolate is bubbling at the edges, about 6–9 minutes depending on grill temperature. If any tops are browning too fast, open the lid briefly to let heat balance.
5. Carefully pull the skillet off the grill and set it on a heatproof surface. Arrange the graham crackers and halved strawberries around the skillet and invite everyone to dip — use graham crackers or strawberries to scoop up melted semisweet chocolate and toasted mini marshmallows. Leftovers can be reheated briefly on the grill if needed.