Smores Dip Recipes

Steps:

• Combine the chocolate chips, heavy cream, corn syrup, butter and 1/8 teaspoon salt in an 8-inch cast iron skillet (see Cook's Note). Put over medium heat. Stir periodically as the mixture comes to a gentle simmer. Simmer for 6 minutes, stirring frequently, until the sauce is smooth and slightly thickened. Turn down the heat if the sauce comes to a full boil. Remove from the heat and let cool at least 15 minutes.
• Preheat the broiler.
• Cover the fudge sauce with a single dense layer of marshmallows. Place under the broiler and broil until the marshmallows are toasty brown, 2 to 3 minutes (watch carefully as they may brown more quickly depending on your broiler.) Serve right away with dippers.

Steps:

• Preheat a grill to medium-high heat. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
• Stir together the cream cheese and marshmallow cream in a large bowl until well combined. Spoon one-third of the cream cheese mixture into the skillet and spread into an even layer. Top with half the candy bar pieces, one-third of the crushed graham crackers and one-third of the marshmallows.
• Spoon half of the remaining cream cheese mixture over the marshmallows and spread into an even layer. Top with the remaining candy bar pieces, half of the remaining crushed graham crackers and half of the remaining marshmallows. Spoon the remaining cream cheese mixture over the marshmallows and spread into an even layer. Top with the remaining marshmallows and crushed graham crackers. Sprinkle with the peanuts.
• Place the skillet on the grill and close the lid. Cook until the center of the mixture is hot and gooey, about 20 minutes. Drizzle with the chocolate fudge and caramel toppings and serve with graham crackers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
• Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
• Serve graham crackers alongside the dip.

Steps:

• Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a low heat until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.
• Grill on high for 1-2 mins until the marshmallows are toasted. Serve with digestives and strawberry and pineapple skewers for dunking.

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place chocolate chips and marshmallows in slow cooker.
• In small bowl, mix heavy cream and vanilla. Pour into slow cooker, and stir together.
• Cover and cook on Low heat setting 1 1/2 to 2 hours, stirring halfway through.
• Serve with choice of dippers.

Steps:

• In large bowl, combine cereals. Add marshmallows; toss to mix. Spread mixture on sheet of waxed paper.
• In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute. Stir until chips are melted and mixture is smooth. If needed, microwave 15 to 30 seconds longer on Medium.
• Using spoon or fork, drizzle melted chocolate over cereal-marshmallow mixture. Let stand about 1 hour or until chocolate is set.