No Bake S’mores Dip
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This easy no bake s’mores dip is made with marshmallow buttercream swirled with chocolate ganache. Serve with graham crackers or your favorite crunchy dipper and have the taste of summer all year long!
S’MORES DIP SIMPLIFIED, NO OVEN NEEDED
Sometimes you need a showstopper layer cake (looking at you, s’mores cake). And sometimes you just need a really good dip (looking at you, this dip right here).
While I love crafting intricate desserts with beautiful toppings and fancy finishes, there are moments that call for simplicity, and this s’mores dip was born out of one of those moments. Years ago, I needed something sweet, travel-friendly, and ready the second I arrived at a bachelorette party. No ovens, no campfires, no timing it just right so the marshmallows are still gooey when I served it. Just mix, garnish, and go.
There, this dip was met with pretzels and graham crackers and general merriment that it even existed. That’s how you know it’s good.
(P.S. I also took this chicken salad and Reuben dip to that party… Needless to say, it was a very good and delicious time.)
Anyway, you’ve probably seen s’mores dip recipes made in cast iron skillets, layered with melted chocolate and toasted marshmallows. Those are great (for those people!). But this one completely simplifies the process with just five ingredients (plus a sixth if you’re into a little torch action like I am) and doesn’t need to be warm to be delicious.
This simple s’mores dip is perfect for a last-minute girls’ night, poker night, or “hey, we’re headed to the neighbor’s” kind of gathering.
GRAB THESE 5 INGREDIENTS
There are two components to this dip: a smooth chocolate ganache and a creamy marshmallow buttercream.
FOR THE GANACHE: you’ll need quality semi-sweet chocolate or semi-sweet chocolate chips. I prefer the former because bar chocolate doesn’t have any stabilizers in it, making it a super smooth melt. But the chips will work if you don’t want to acquire an extra ingredient. You’ll also need heavy cream.
FOR THE MARSHMALLOW BUTTERCREAM: you’ll need unsalted butter, marshmallow creme, and powdered sugar. If you’re feeling extra (I always am), you can add in some mini-marshmallows for effect/garnish. I’ll never say no to a chance for marshmallows nor a chance to torch them. But you do you, my friend. This is your dip!
HOW TO MAKE S’MORES DIP
When I say “easy,” I mean “could not be easier.” Letting the ganache cool is what takes up most of the time for this whole process.
Make the ganache: chop the chocolate and put it into a bowl, then heat the cream to steaming and pour it over the chocolate. The heat of the liquid will melt and soften the chocolate, and then you can stir it to homogenize the mixture and voila, you’ve got yourself ganache.
Make the marshmallow buttercream: beat the butter and marshmallow creme, add the powdered sugar, and then beat it until smooth. If for some reason you want your buttercream to be thinner, you can add some liquid 1 teaspoon at a time.
Layer + swirl: layer approximately ⅓ of the marshmallow buttercream evenly into the bottom of a small serving bowl, followed by half of the ganache. Repeat again, finishing with the last ⅓ of the marshmallow buttercream, then gently swirl it together with a butter knife, taking care to leave it looking swirly.
Top with marshmallows + toast them: this is optional but totally encouraged. If you prefer, you can use the tiny freeze-dried marshmallows I use in my s’mores chocolate chip cookies for some added texture. There’s really no wrong way to garnish/finish this dip, so feel free to get creative with something else entirely!
Creamy dreamy marshmallow buttercream, swirled with ganache is the perfect way to hold onto summer just a little bit longer whenever fall starts creeping in.
Or break it out whenever you’re feeling a little nostalgic for some summer flavors. And really, any time you just want a sweet treat, because MY FRIENDS… This s’mores dip is everything.
MORE RECIPES FOR THE S’MORES LOVERS
S’mores Dip (No Bake Recipe)
Ingredients
CHOCOLATE GANACHE
- 4 ounces (113g) quality semi-sweet chocolate1 coarsely chopped
- 2 ounces (57ml) heavy cream or heavy whipping cream
MARSHMALLOW BUTTERCREAM
- ¼ cup (57g) unsalted butter softened to room temperature
- 3 and ½ ounces (100g) marshmallow creme2
- ¾ cup (90g) powdered sugar
- mini-marshmallows for garnish, if desired
Instructions
CHOCOLATE GANACHE
- Place the finely chopped chocolate into a medium size bowl. Set aside.4 ounces (113g) quality semi-sweet chocolate1
- In a small saucepan over medium heat or in a microwave-safe container, preferably one with a spout, heat the heavy cream until steaming. Remove from heat or microwave and immediately pour over the bowl of chocolate.2 ounces (57ml) heavy cream
- Allow the mixture to sit and soften for 1-2 minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool completely at room temperature before using. You can make the marshmallow buttercream while it cools.
MARSHMALLOW BUTTERCREAM
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).¼ cup (57g) unsalted butter, 3 and ½ ounces (100g) marshmallow creme2
- With the mixer on low, slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).¾ cup (90g) powdered sugar
ASSEMBLE THE DIP
- Layer approximately ⅓ of the marshmallow buttercream evenly into the bottom of a small serving bowl. Layer half of the ganache on top of the buttercream. Repeat again, finishing with the last ⅓ of the marshmallow buttercream.
- Gently stir the dip with a butter knife, allowing the layers to just combine. Top with mini-marshmallows, if using, and toast them with a kitchen torch, if desired.mini-marshmallows
- Serve dip with graham crackers, pretzels, fruit, or any other of your favorite crunchy dippers. Leftover dip can be stored in the refrigerator, covered tightly, up to 5 days. Allow to come to room temperature before serving.
Notes
- Semi-sweet chocolate: you can use semi-sweet chocolate chips here, too. I prefer the creaminess from chopped chocolate, but the chips will work just fine.
- Marshmallow creme: this is the same thing as marshmallow fluff, and this amount is half of a standard jar. You cannot use traditional marshmallows in this recipe.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I found you completely by accident or maybe divine intervention while looking for a quiche recipe. Trying your quiche with a cauliflower crust this week. Looks yummy! Love your story and recipes. Plan to follow your blog. Best wishes and happy baking! Thanks!
I’m so glad you found me, Kathy! Enjoy the recipes 🙂
Yummy! We made this for a summer picnic, and it didn’t last long.
Great things to eat it with: graham crackers, teddy grahams, flat pretzels, a spoon.
We didn’t have the mini marshmallows on hand, but it was still spectacular!
Thanks so much, Karin!