Are you ready to give a campfire classic an indoor makeover? Then look no further than this quick and easy recipe for Peanut Butter Cup S’mores Dip!
I first shared this s’mores dip recipe on Facebook, and little did I know that tens of millions of people would tune in to the video below. So it seemed fitting to finally share the recipe here in all of it’s printable, pinnable glory.
Next up: the mallows! I prefer to stack them vertically, rather than lay them on their sides, so you get more “puff” out of each marshmallow and can squeeze even more into the skillet.
And speaking of skillet…
The great thing about this two-ingredient recipe is that you can use any pan imaginable, from nonstick cake pans to cast-iron skillets.
Best of all, if you do opt for a skillet, you can place this beauty right atop a grill and really get your crowd-friendly s’mores dip fix over an open flame. If possible, place the skillet over indirect heat and cover the grill. In about 8 minutes, you’ll be staring at the below creation that’s just begging to be enjoyed!
So no matter how you serve it, the result is one seriously sticky-sweet dessert dip complete with graham crackers for dunking. Now you can enjoy this summer favorite year-round, no sticks needed!
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Ingredients
- 1 (12-oz.) bag Reese's Peanut Butter Cups
- 1 (10-oz.) bag marshmallows
- Graham crackers, for serving
Instructions
- Preheat the oven to 450°F.
- Arrange the Reese's Peanut Butter Cups in a single layer in a 9-inch cake pan. Top the Reese's with the marshmallows.
- Bake the dip for 8 to 10 minutes until the marshmallows are golden and toasted.
- Remove the dip from the oven and serve immediately with graham crackers for dipping.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This dip is addicting! My kids loved dunking graham crackers and I loved using thin pretzels for a salty, sweet combo. Thanks for sharing this recipe.
How would u store leftovers?
Hi Brian! The leftovers wouldn’t really last all that well because the marshmallows would really harden, so I wouldn’t recommend trying to save this for later consumption.
How long do u bake this and at what temp
Hi Elle – Per the recipe above, you bake it at 450°F for 8 to 10 minutes or until the marshmallows are toasted.
Can it be reheated the next day? Or eaten cold? I’d like to make this and take it to work. Thanks!!
Hi Heather – I wouldn’t recommend reheating it, as the marshmallow will harden.
can this be done in the microwave??
I haven’t tried that yet, Sadonna, so I’m not sure! It wouldn’t get as toasted and you’d want to use a microwave-safe dish of course!
I think you could do in microwave just do a few minuited at a time to get top toasty burn with a grill lighter just till a little toasted.