Diy Smores Dip Recipes

GOOEY S'MORES DIP

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.

DIY S'MORES DIP

Steps:

• 1. Create a platter of assorted graham crackers and JET-PUFFED marshmallows.
• 2. Unwrap chocolate bars and peanut butter cups and place on a plate. Keep refrigerated until ready to serve if you are in warm temperatures.
• 3. In a microwave-safe bowl (or over the fire in a cast iron skillet), combine 12-ounces milk chocolate chips with 3 tablespoons of milk. Microwave for 60-90 seconds until chocolate begins to melt. Stir until completely smooth. If the chocolate is still too thick for dipping, continue adding milk 1 tablespoon at a time until it is thinner.
• 4. In a microwave-safe bowl, combine 6-ounces white chocolate chips with 2 tablespoons of milk. Microwave for 60-90 seconds until chocolate begins to melt. Stir until completely smooth. If the chocolate is still too thick for dipping, continue adding milk 1 tablespoon at a time until it is thinner. Serve in a large, shallow bowl for easy dipping
• 5. In a microwave-safe bowl combine 6-ounces unwrapped KRAFT CARAMELS with 1 tablespoons of milk. Microwave 30-60 seconds, stirring after 30 seconds. Watch carefully, caramel can burn easy. Use caution when handling caramels, as they can be extremely hot. Stir until completely smooth and allow to cool before serving. Serve in a bowl with a spoon.
• 6. Place 12 chocolate wafer cookies in a sealed plastic bag. Crush cookies with a rolling pin or wooden spoon. Serve a bowl for easy dipping.
• 7. Unwrap and cut your favorite candy bar into small pieces, about the size of a dime. Serve a bowl for easy dipping.
• 8. Measure out 1 cup of coconut into a bowl. If you prefer toasted coconut, toast in a 425° oven on a cookie sheet for 5-10 minutes until golden brown. Cool completely before serving.
• 9. Place salted crackers in a sealed plastic bag. Crush cracker with a rolling pin or wooden spoon. Serve crushed crackers in a bowl for easy dipping.
• 10. Assemble your set up so your guest can easily create their s'more, dip into your fondue sauces and dip again in the toppings
• 11. Note: If serving chocolate dipping sauce in a cast iron skillet, please use caution, as skillet will be very hot. I suggest to transfer for another dish if children are present.

S'MORES DIP

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.

S'MORES 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.

S'MORES DIP

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.