Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
S'mores Pie Dip
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 497
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 333 mg
Sweet and slightly smoky, this dessert dip has all the flavors of campfire s'mores without the bug bites.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 497
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 333 mg
Ingredients
Directions
Special equipment:
a kitchen torch- Coat a small section of a baking sheet with cooking spray and arrange 1 cup of mini marshmallows in a single layer on the greased section. Heat with a kitchen torch until the marshmallows are as toasty as you like them. (The more charred the marshmallows, the smokier the dip will be.)
- Add the cream cheese to a medium bowl and beat with an electric mixer on high until light and fluffy, about 2 minutes. Add the marshmallow creme (see Cook's Note), vanilla extract, toasted marshmallows and salt and beat until combined. Then stir in 1 cup each mini marshmallows and 1 cup chocolate chips until combined. Transfer to a 9-inch pie dish.
- Put the remaining 1 cup chocolate chips in a microwaveable bowl and microwave until melted, stirring every 30 seconds, about 2 minutes. Drizzle over the dip. Top with the remaining mini marshmallows and torch until toasted.
- Serve with graham crackers for dipping.
Cook’s Note
Marshmallow creme is sticky. Spray your measuring cup and spatula with nonstick cooking spray and it will slide right off.
