Gooey 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.

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.

EASY S'MORES DIP

Steps:

• Heat broiler.
• Microwave milk and chocolate in large microwaveable bowl on HIGH 1 min.; stir. Microwave additional 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred.
• Reserve 10 marshmallows for later use. Add remaining marshmallows to chocolate mixture. (Do not stir.) Microwave 1 min. Let stand 1 min.; stir just until marshmallows begin to melt. Spoon into pie plate.
• Cut reserved marshmallows in half; place, cut sides down, on dip. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.

GOOEY S'MORES BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 2 cups graham cracker mixture. Press remaining mixture in pan for crust.
• Sprinkle chocolate chips over crust; press slightly. Drop marshmallow creme by tablespoonfuls over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow creme. Sprinkle with marshmallows. Sprinkle with reserved crumb mixture; press lightly.
• Bake 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

GOOEY TORTILLA S'MORE

Steps:

• Cut frozen marshmallows into smaller pieces.
• Layer graham crackers, marshmallow pieces, and chocolate chips on 4 tortillas, leaving a 1-inch border uncovered. Top with remaining 4 tortillas.
• Heat a lightly oiled griddle over medium heat. Cook tortillas until marshmallow pieces and chocolate chips are melted, about 2 minutes per side. Let cool for 1 minute; cut into 4 wedges.