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 |
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
Instructions
- 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.
Nutrition Facts
| 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 |