3-Ingredient S’mores Dip—Campfire Flavor at Home
This is everything you love about s’mores—melty chocolate, gooey marshmallows, and that cozy campfire feeling—minus the smoke, bugs, and awkward marshmallow burning.
With just three ingredients and a few minutes in the oven, this s’mores dip turns your couch into the best seat at the campfire.
Warm, nostalgic, and dangerously scoop-able, it’s the kind of dessert that disappears fast.
This 3-ingredient s’mores dip gives you everything you love about a campfire treat—gooey marshmallows, melty chocolate, nostalgic vibes—without leaving your couch.
Pajamas stay on. Happiness levels go way up. Let’s do this.
3-Ingredient S’mores Dip Recipe
Ingredients
- Chocolate chips 2 cups – Milk chocolate is classic, but semi-sweet works if you like balance and maturity.
- Marshmallows 2 cups – Mini marshmallows melt faster, but big ones bring drama. Choose your fighter.
- Graham crackers for dipping – Non-negotiable. They’re the crunch that keeps this dip from becoming chaos.
Instructions
- Preheat your oven to 375°F (190°C).
- Yes, preheating matters. No, your oven will not “figure it out later.” Rookie mistake avoided already.
- Spread the chocolate chips in an oven-safe skillet or baking dish.
- Make it an even layer so every scoop gets chocolate. We’re aiming for fairness here.
- Cover the chocolate with marshmallows.
- Go edge to edge. Gaps are how sadness happens.
- Bake for 7–10 minutes.
- Watch closely. You want marshmallows puffed and lightly golden, not “campfire accident.”
- Remove and cool slightly.
- Give it 2–3 minutes unless you enjoy roof-of-the-mouth burns. Patience is self-care.
- Grab graham crackers and dig in.
- Dip, scoop, swirl. No judgment. No rules.
Why This Recipe Is Awesome
First of all, three ingredients. That’s it. If you can count to three and turn on an oven, you’re already qualified.
Second, it tastes like childhood summers but requires zero outdoor effort. No sticks. No fire pit.
No arguing over who gets the last marshmallow.
It’s also ridiculously fast. From “I want dessert” to “why is this pan already empty?” takes about 10 minutes. It’s idiot-proof—yes, even on a lazy Tuesday night.
IMO, that’s elite dessert energy.
Ingredients You’ll Need
You might already have these. If not, the grocery trip will be short and painless.
- Chocolate chips (2 cups) – Milk chocolate is classic, but semi-sweet works if you like balance and maturity.
- Marshmallows (2 cups) – Mini marshmallows melt faster, but big ones bring drama. Choose your fighter.
- Graham crackers (for dipping) – Non-negotiable. They’re the crunch that keeps this dip from becoming chaos.
That’s it. No secret ingredient. No nonsense.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
Yes, preheating matters. No, your oven will not “figure it out later.” Rookie mistake avoided already. - Spread the chocolate chips in an oven-safe skillet or baking dish.
Make it an even layer so every scoop gets chocolate. We’re aiming for fairness here. - Cover the chocolate with marshmallows.
Go edge to edge. Gaps are how sadness happens. - Bake for 7–10 minutes.
Watch closely. You want marshmallows puffed and lightly golden, not “campfire accident.” - Remove and cool slightly.
Give it 2–3 minutes unless you enjoy roof-of-the-mouth burns. Patience is self-care. - Grab graham crackers and dig in.
Dip, scoop, swirl. No judgment. No rules.
How to Serve
Serve this dip hot and immediately. It waits for no one.
Place the pan in the center of the table with graham crackers, and watch people hover like it’s a campfire.
Want to feel fancy? Add fruit slices or pretzel sticks on the side.
Want to feel honest? Eat it straight from the pan with one cracker you keep reusing.
Both are valid.
Nutrition Facts
Let’s be real—this is dessert, not a green smoothie. But here’s the rundown (approximate per serving):
- Calories: ~280
- Carbohydrates: 35g
- Fat: 14g
- Sugar: 25g
- Protein: 3g
Translation: It’s indulgent, comforting, and worth every bite.
Common Mistakes to Avoid
- Overbaking the marshmallows.
Blackened tops don’t equal “authentic.” They equal bitterness. - Using a dish that’s too small.
Overflowing marshmallows = oven cleanup nightmare. Size matters here. - Skipping the cooling minute.
Molten chocolate is not forgiving. Ask me how I know. - Not making enough.
This disappears fast. Double it if you’re feeding more than two people with self-control issues.
Alternatives & Substitutions
Feeling creative? Here’s how to remix without ruining the vibe:
- Chocolate swaps: Dark chocolate for richer flavor, white chocolate for chaos, or a mix because balance is overrated.
- Marshmallow fluff: Works in a pinch, but it browns less. Still tasty, just less dramatic.
- Dippers: Vanilla wafers, digestive biscuits, apple slices, or pretzels for sweet-salty magic.
- No oven? Broil on low for 1–2 minutes and don’t blink. Seriously.
FYI, changing too much defeats the whole “3-ingredient miracle” thing. Keep it simple.
Final Thoughts
This 3-ingredient s’mores dip proves that dessert doesn’t have to be complicated to be amazing.
It’s cozy, nostalgic, and dangerously easy to make again and again.
Whether you’re sharing with friends or quietly eating half of it yourself, you’ve earned this moment.
Now go impress someone—or just your couch—with your new culinary skills. Zero shame, all reward.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
You can, but it’s best fresh. Reheated s’mores dip is still good, just less magical.
Can I microwave it instead?
Technically yes. Emotionally? The oven gives better texture and browning.
What if my marshmallows don’t brown?
Pop it under the broiler for 30 seconds. Watch it like a hawk.
Can I use chocolate bars instead of chips?
Absolutely. Chop them up so they melt evenly.
Is this kid-friendly?
100%. Just help with the oven and prepare for sticky fingers everywhere.
How do I store leftovers?
Cover and refrigerate for up to 2 days. Reheat gently and manage expectations.
Can I eat it straight with a spoon?
Look… no one’s stopping you. Just live your truth.
