S'mores Pie Dip

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
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Ingredients

Nonstick cooking spray, for greasing the baking sheet

One 10-ounce bag mini marshmallows

Two 8-ounce packages cream cheese, at room temperature

1 cup marshmallow creme

1 teaspoon vanilla extract

Pinch of fine salt

One 10-ounce bag mini chocolate chips

One 14.4-ounce box graham crackers

Directions

Special equipment:
a kitchen torch
  1. 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.)
  2. 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.
  3. 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. 
  4. 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.

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