A campfire classic my uncle taught me how to make right in the oven. Melty, toasted, and takes only 4 ingredients to bring back the best childhood memories.

This 4-ingredient s'mores dip is the kind of simple comfort that brings the campfire right into your kitchen. My uncle first showed me how to make it one summer when the rain just wouldn’t let up and the bonfire never quite caught. We pulled out his old cast iron skillet, layered in chocolate and marshmallows, and slid it into the oven instead of roasting on sticks. The smell alone took us straight back to those lakefront nights, and the first scoop—warm, melty, and a little messy—sealed the deal. It’s an easy, nostalgic dessert that tastes like childhood summers, without needing a fire pit or fancy equipment.

Serve this s'mores dip hot from the oven, right in the well-loved cast iron skillet, with plenty of graham cracker squares for dipping. A cold glass of milk or hot coffee balances the sweetness nicely, and vanilla ice cream on the side turns it into a more formal dessert. Set it in the center of the table and let everyone gather around, dipping and chatting, just like you would around a campfire. It’s best enjoyed family-style, while the marshmallows are still puffed and toasty and the chocolate is soft and gooey.

Servings: 6

2 cups semisweet chocolate chips (or chopped semisweet chocolate)

Preheat your oven to 400°F (200°C). Place a well-seasoned 8- to 10-inch cast iron skillet on the counter so it’s ready to use. Make sure the skillet is oven-safe and dry.

Rub the bottom and sides of the cast iron skillet with the softened butter. This helps keep the chocolate from sticking and adds a little extra richness, just like my uncle always did.

Pour the chocolate chips (or chopped chocolate) into the buttered skillet and spread them into an even layer, covering the bottom completely.

Sprinkle the mini marshmallows evenly over the chocolate, covering the surface in a single, snug layer so you can’t see the chocolate underneath. This will give you that puffy, golden blanket on top.

Place the skillet on the middle rack of the preheated oven. Bake for 7–10 minutes, keeping a close eye on it during the last few minutes. The dip is ready when the chocolate is melted and the marshmallows are puffed and toasted a light golden brown on top.

Carefully remove the hot skillet from the oven and set it on a heatproof surface or trivet. Let it sit for 3–5 minutes so the chocolate settles into a gooey pool but is still soft enough to scoop.

Serve immediately by setting the skillet in the center of the table. Use graham cracker squares to dip straight into the melted chocolate and toasted marshmallows, scooping down through the top to get a bit of everything in each bite. Remind everyone that the skillet is very hot and should not be touched.

You can easily adjust this s'mores dip to suit your tastes while keeping the spirit of my uncle’s campfire version. For a darker, less sweet flavor, swap part or all of the semisweet chocolate for dark chocolate chips. If you prefer milk chocolate like the classic campfire bars, use milk chocolate chips instead. Try mixing in a handful of peanut butter chips or butterscotch chips with the chocolate layer for a twist, keeping the total chocolate amount the same so it still melts evenly. For a hint of campfire smokiness, you can add a tiny pinch of smoked sea salt over the chocolate before topping with marshmallows. If you only have large marshmallows, simply cut them in half and place them cut side down in a snug layer. For gluten-free guests, serve with gluten-free graham crackers or sturdy gluten-free cookies, making sure all ingredients (including chocolate) are certified gluten-free. Food safety tips: Always remember that cast iron holds heat for a long time—warn guests not to touch the skillet and consider wrapping the handle with a thick towel or using a silicone handle cover. Place the hot skillet on a stable, heatproof surface away from edges where it could be bumped. Because this dessert is best hot and fresh, only leave it at room temperature for up to 2 hours; after that, cover and refrigerate. Reheat leftovers gently in a 300°F (150°C) oven until warmed through, and avoid microwaving in cast iron. If serving to young children, spoon some dip onto their plates instead of letting them reach over the hot pan.