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Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows
rivindurahal

Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows

A cast-iron skillet of silky melted chocolate is crowned with a toasty blanket of purple, green, and orange mini marshmallows, then given googly monster eyes. Scoop it up with graham crackers for a gooey, warm, shareable Halloween treat. It takes only about half an hour from start to finish, with no layering and no fuss.
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Prep Time 15 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 30 minutes
Servings: 8 People
Course: Dessert, Halloween, Marshmallows, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Chocolate Base
  • 1 1/2 cups semisweet chocolate chips 255 g
  • 1/2 cup milk chocolate chips 85 g
  • 1/3 cup heavy cream 80 ml
  • 1 tablespoon unsalted butter 14 g, plus extra for greasing the pan
  • 1/2 teaspoon pure vanilla extract 2.5 ml
  • 1 pinch fine sea salt
  • Monster Topping
  • 3 cups colorful mini marshmallows 150 g, purple, green, and orange
  • 16 candy eyeballs varied sizes
  • 1 tablespoon halloween sprinkles 12 g, optional
  • For Dipping
  • 12 graham cracker sheets about 190 g, broken into rectangles
  • 1 cup fresh strawberries 150 g, optional

Equipment

  • 10-inch (25 cm) cast-iron skillet
  • Small saucepan or microwave-safe bowl
  • Rubber spatula
  • Oven mitts
  • Serving platter

Method
 

  1. Melt the Chocolate
    Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows
  2. Preheat the oven to 450°F (230°C), with a rack in the upper third. Grease the skillet lightly with butter.
  3. Heat the cream in a small saucepan over medium-low heat until it just begins to steam, about 2 minutes. Remove from the heat. Add the semisweet and milk chocolate chips, the 1 tablespoon (14 g) of butter, vanilla, and salt. Let stand for 1 minute, then stir until smooth and glossy.
    Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows
  4. Pour the chocolate into the greased skillet and spread it into an even layer.
  5. Add the Marshmallows
    Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows
  6. Scatter the colorful marshmallows over the chocolate in a single, tightly packed layer, covering the surface.
  7. Bake for 5 to 7 minutes, until the marshmallows puff up and brown at the tips. Watch closely since they toast quickly. Remove with oven mitts and set on a heatproof surface.
    Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows
  8. Decorate and Serve
  9. Let the dip cool for 5 minutes. Press candy eyeballs into the warm marshmallows in groups to form monster faces, and sprinkle with Halloween sprinkles if using. Serve right away with graham crackers and strawberries for dipping.
    Haunted Monster S'mores Dip Baked In A Skillet With Colorful Marshmallows

Notes

Hot skillet: The skillet handle stays very hot after baking. Leave an oven mitt on it, and keep children away until it cools.
Marshmallows: Use mini marshmallows, which toast evenly. Cover the chocolate completely so that none of it scorches.
Broiler option: Bake at 350°F (175°C) for 5 minutes to melt the chocolate, then broil the marshmallows for 1 to 2 minutes, watching closely.
Cooling: The marshmallows and chocolate are extremely hot straight from the oven. Wait 5 minutes before dipping to avoid burns.
Eyeballs: Press them on after the dip cools slightly. If they go on too hot, they melt and slip.
Dippers: Pretzels, cookies, banana slices, and apple wedges also work well.
Allergies: This recipe contains dairy, wheat, and soy. Marshmallows contain gelatin, so they are not vegetarian.
Storage: Best eaten immediately. Leftovers keep covered in the refrigerator for 2 days and can be reheated in a 350°F (175°C) oven for 5 minutes.
Nutrition (per serving)
Calories 420 kcal
Carbohydrates 62 g
Protein 5 g
Fat 19 g
Saturated fat 11 g
Cholesterol 25 mg
Sodium 140 mg
Potassium 200 mg
Fiber 3 g
Sugar 42 g