# Grilled S'mores Dip > A quick, shareable grill-finished dessert: melted semisweet chocolate finished with toasted mini marshmallows in a cast-iron skillet (or disposable tin). Serve straight from the grill with graham crackers and fresh strawberries for dipping. Canonical URL: https://www.topshelf.recipes/recipes/grilled-smores-dip ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 21, 2026 Last Updated: September 21, 2026 ## About This Recipe This Grilled S'mores Dip is the short-order, crowd-pleasing dessert that turns the ritual of a campfire s'more into something effortlessly sharable and slightly more grown-up. Melting semisweet chips with a touch of butter (or coconut oil) produces a glossy, spoonable base that stays fluid longer than chopped chocolate, while a tight single layer of mini marshmallows toasts into a crackly, molten crust. Serve it straight from the cast-iron skillet or a disposable tin and watch people ditch plates for graham crackers and strawberry halves as makeshift spoons. What makes this version work is the balance: semisweet chocolate brings bittersweet depth to offset marshmallow sugar, the skillet holds heat for a long, gooey middle, and grilling — rather than broiling — adds a faint smoky edge without risking scorched sugars. It’s ideal for backyard gatherings, date-night dessert on the patio, or a quick finish to an al fresco dinner; kids love the hands-on dipping, and adults can easily customize the mix with a sprinkle of flaky salt or a shot of bourbon stirred into the melted chocolate. ## Recipe Information - Prep Time: 11 minutes - Cook Time: 10 minutes - Total Time: 21 minutes - Servings: 3 - Difficulty: Easy - Category: Grilling ## Ingredients ### Melt chocolate with butter and vanilla - 12 oz Semisweet chocolate chips - 2 tbsp Unsalted butter (or coconut oil for vegan) - 1 tsp Vanilla extract ### Top with mini marshmallows - 2 cups Mini marshmallows ### Serve with graham crackers and strawberries - 12 whole crackers Graham crackers (whole squares) - 1 cup Strawberries (hulled and halved) ## Instructions ### 1. Preheat grill and prepare pan 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. Melt chocolate with butter and vanilla 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. Top with mini marshmallows 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. Toast marshmallows on the grill 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. Serve with graham crackers and strawberries 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 996 kcal - Protein: 9.5 g - Carbohydrates: 155.2 g - Fat: 45.9 g - Saturated Fat: 26.3 g - Trans Fat: 0 g - Fiber: 9.4 g - Sugar: 104.7 g - Added Sugars: 0 g - Cholesterol: 0 mg - Sodium: 389 mg - Potassium: 584 mg - Calcium: 85 mg - Iron: 5.9 mg - Vitamin D: 0 mcg ## Tips ### Warm the skillet first Heating the pan on the grill before adding chocolate shortens melt time and prevents shock cooling that can make chips clump. ### Use low, indirect heat Melt the chocolate over low or indirect heat to keep it glossy and prevent graininess; finish marshmallows over direct heat for color. ### Stir until glossy Keep stirring while the chocolate melts so butter or oil fully emulsifies and yields a silky texture that clings to dippers. ### Arrange marshmallows thinly Spread minis in a single, even layer so they toast uniformly and form a tender, slightly crisp top rather than a dense mound. ### Protect hands and surface Cast iron holds heat—use heavy gloves and set the skillet on a trivet; disposable tins are lighter but transfer heat quickly, so handle with care. ## Variations and Substitutions ### Vegan coconut swap Use dairy-free semisweet chips and replace butter with coconut oil; opt for vegan marshmallows to keep the dip fully plant-based. ### Salted caramel twist Drizzle a spoonful of thick caramel or browned butter caramel into the melted chocolate and sprinkle flaky sea salt right before serving for a sweet-salty counterpoint. ### Adult bourbon kick Stir 1–2 tablespoons of bourbon or dark rum into the melted chocolate off heat for a boozy warmth that complements the toastiness. ### Nutty crunch add-in Fold in toasted chopped pecans or hazelnuts to the melted chocolate for texture and a toasty flavor that plays well with graham crackers. ## Notes This is a playful, crowd-friendly riff on s'mores that finishes on the grill so everyone can dip and toast to their own level. It’s perfect for backyard nights — rustic, fast, and infinitely customizable. ### Storage and Make-Ahead Store leftovers covered in the refrigerator for up to 3 days; keep graham crackers and fresh fruit separate to avoid sogginess. Reheat gently on the grill over low/indirect heat or in a 325°F oven until just bubbly—stir once or twice to restore smoothness. Avoid freezing, as thawing changes the marshmallow texture and can make the dip grainy. ### Serving Suggestions Serve the skillet on a wooden board with stacks of graham crackers, halved strawberries, banana slices, and sturdy dippers like pretzel rods or shortbread for variety. For drinks, pair with cold milk or a campfire-style hot chocolate for kids, or offer a tawny port, sweet sherry, or an espresso martini for adults to echo the dessert's richness. ## Frequently Asked Questions ### Can I make this indoors if I don't have a grill? Yes—melt the chocolate over a double boiler on the stovetop and transfer to an ovenproof skillet, then broil briefly to toast the marshmallows, watching closely to avoid burning. ### Why do the chocolate chips sometimes look grainy? Graininess happens when chocolate overheats or comes into contact with water; melt slowly over low heat, ensure utensils and skillet are dry, and include the butter or oil to smooth the melt. ### My marshmallows browned too fast—how can I prevent that? They likely sat over too-high direct heat; move the skillet to indirect heat, close the lid to even temperature, and open briefly if any spots begin to blacken. ### Can I use chopped chocolate instead of chips? Yes—chopped couverture or bar chocolate often melts more evenly and can be a bit smoother, though chips are formulated to hold shape and still work very well when stirred with butter or oil. ### How can I keep the dip warm during a long gathering? Leave the skillet on the grill set to the lowest setting with the lid open occasionally to stabilize temperature, or transfer to a small portable burner or chafing dish to maintain serving heat without burning the marshmallows. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)