S’mores dip is one of those recipes that lies to you. The lie: it looks done before it is. The marshmallows puff and go golden and everything looks right, but when you dip in, the chocolate underneath hasn’t melted, or worse, it’s started to seize. I made that mistake the first time. Ten minutes in the oven at 400°F is the number. Pull it at 10, let the cast iron finish it and you have the perfect melt every time.
Why Hershey’s Bars Are A Must-Have
Most s’mores dip recipes use chocolate chips. This one uses Hershey’s milk chocolate bars. That’s the chocolate people expect in a s’more and that’s not incidental. It’s what gives you that familiar flavor when you dip in.
Keep reading lessons I learned making this recipe or go to the full recipe card at the end of the post by clicking here.
What I Learned Testing This Recipe
Recipe Testing Notes – March 2026
The first batch was made like this, with the Hershey bars laid in whole pieces across the bottom (see photo).
At 15 minutes, the marshmallows were golden, the pan smelled incredible, so I took it out of the oven thinking it was done. When I dipped in, there was barely any melted chocolate. The bars were still sitting whole on the bottom, mostly unmelted. In addition, what had started to melt had already picked up a burnt taste.
The Fix: Before they go into the skillet, chop the bars into small pieces (see photo).
When chocolate goes in as larger pieces, the marshmallows on top insulate it. The heat doesn’t reach the bottom evenly before the top looks finished. Smaller pieces melt faster and more evenly, so by the time the marshmallows are ready, the chocolate underneath is already smooth.
You get the same even melt you’d get from chocolate chips — but Hershey’s is the chocolate in a s’more. That’s not interchangeable.
At 10 minutes, most of the marshmallows will be golden and a few will still be a little white. Take it out of the oven. The cast iron holds enough heat to finish it, and the ones that are more white will soften as the dip rests.
Serve It
Give it 5 minutes on the table before anyone digs in. The skillet is hot enough to burn and the dip needs that time to settle into the right consistency. Don’t wait longer — the marshmallows stiffen and the chocolate hardens as it cools and what was gooey at 10 minutes is stiff at 30.
This is not recipe that can be reheated. It’s a gather-around-the-skillet and eat immediately version of s’mores.
If you want something in the s’mores family you can cook ahead, I have 3 alternatives that are served cold (or can be rewarmed) and get better overnight:
- S’mores Lasagna – serve cold, gets better overnight
- S’mores Bites – serve out of the oven or cold
- S’mores Bars – cold or rewarmed
S’mores Dip
Ingredients
- 6 full-size Hershey’s chocolate bars
- 16 ounces marshmallows
- graham crackers, for dipping
Instructions
- Preheat the oven to 400°F.
- Break up the chocolate into small pieces.
- In a greased cast iron skillet, place chocolate in a single layer.
- Top the chocolate with marshmallows.
- Cook for 10 to 15 minutes, until most of the marshmallows are golden. Keep a close eye on the marshmallows so they don’t burn.
- Let sit 5 minutes. Serve with graham crackers for dipping.
Video
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dip at the lower end of the recommended baking time.
- Letting the dip sit for a few minutes will give the hot skillet time to cool a bit so no one burns their hands on the edges when digging in.
Nutrition
Frequently Asked Questions
No. This dip is meant to be served warm. As it sits, the marshmallows firm up and the chocolate sets. If you need a make-ahead option, use a cold s’mores-style dessert instead.
If the chocolate goes in as larger pieces or the dip stays in too long, the heat won’t reach it evenly before the top looks finished. That’s when it either stays solid or starts to seize. Breaking the chocolate into smaller pieces and pulling it at 10 minutes fixes both.
That’s a sign it stayed in the oven too long. Once the marshmallows go past golden, the heat keeps building underneath and the chocolate starts to overcook. Pulling it at 10 minutes prevents that.
That’s expected. At the right bake time, some will be golden and some will still be pale. They continue to soften from the heat of the skillet after you pull it out. If you want more color, use the broiler briefly instead of baking longer.
You can, but they don’t melt the same way and the flavor won’t be the same. Hershey’s bars melt more smoothly under the marshmallows and give you the classic s’mores flavor this recipe is built around
Comments
Layne Henderson says
This is so perfect!