Ooey-gooey goodness, without a firepit.
- 8 inch cast iron skillet or oven safe equivalent dish
- Heavy duty oven glove OR pot holder
- ½ tbsp butter
- 1 ½ cups chocolate chips of choice (we recommend semi-sweet or milk chocolate)
- 15 large marshmallows, cut in half
- Graham crackers and fruit, for dipping
Cast iron is recommended as it can promote more even heating and therefore melting.
You can adjust your chocolate to marshmallow ratio to your liking, but a too thick layer of chocolate won’t melt as well or completely.
Fruit recommendations include: bananas, strawberries, and pineapple
- Place your oven rack in the center of the oven, with your skillet on top. Preheat your oven to 450°F with the skillet inside
- Once the oven is preheated, carefully remove the skillet from the oven (be sure you use a pot holder or glove).
- Add the butter in the skillet and swirl it around to coat the bottom and sides. Use a heavy oven glove or pot holder to do this!
- Pour your chocolate chips in an even layer on the bottom of the skillet and arrange the marshmallow halves on top to cover the chocolate. Be careful not to touch the skillet, it will be hot.
- Place back in the oven and bake for 5-7 minutes, or until the marshmallows are sufficiently toasty.
a.Watch it closely, the sugar will go from perfect golden brown to burning fast!
- Remove the skillet again with your oven glove or pot holder and allow it to rest for 5 minutes (to let the chocolate finish melting) before serving with graham crackers!
a.Be careful with fingers of all ages, the skillet (and dip) are going to be very hot!