An oven dessert to share
Small Skillet Chocolate and Marshmallow Dip
Chocolate melts under a layer of marshmallows in a small oven safe skillet. Put fruit and graham crackers alongside and let the hot pan settle briefly before anyone dips.
- Makes
- 4 small dessert portions with crackers and fruit
- Preparation
- About 10 minutes
- Cooking or chilling
- About 10 to 15 minutes, plus 5 minutes cooling
Get everything ready
Ingredients
4 small dessert portions with crackers and fruit
What you need
Oven, small oven safe skillet about 6 inches across, spoon and heatproof trivet.
Time to cook
Method
Warm the chocolate
Heat the oven to 350°F. Put the chocolate and cream in a small oven safe skillet. Bake about 4 to 5 minutes until the chocolate softens.
Stir before adding the top
Carefully remove the hot pan using heat protection. Stir the chocolate and cream until smooth. If needed, return to the oven for 1 minute and stir again.
Add marshmallows
Scatter the marshmallows in a shallow layer over the chocolate. Bake another 5 to 8 minutes until puffed and lightly golden. Watch closely near the end and remove before the tops burn.
Let the pan settle
Put the skillet on a stable heatproof trivet and cool 5 minutes. The handle remains hot. Set out the graham crackers and strawberries and spoon portions onto plates for children rather than having them reach over the hot skillet.
Before you make it
Small is part of the method
A deep dish or doubled pan changes the melting time. Use more small skillets for extra batches and check each one.
Serve soon
The chocolate firms as it cools. This is four small desserts, not a full bowl of dip for each person.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.