Easy Salted Ghost S’mores Dip in 20 Minutes
This easy Salted Ghost S’mores Dip gives you a bubbling cast iron skillet of warm, stretchy marshmallow over a rich chocolate layer in just 20 minutes. Adding heavy cream and flaky sea salt cuts the sweetness so you can actually enjoy every scoop.
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The Secret to a Dippable Chocolate Base
Most indoor s’mores recipes instruct you to dump dry chocolate chips directly into a pan. I started melting the chocolate with heavy cream first because plain chips harden into cement as they cool. The cream turns the base into a smooth ganache that stays soft and scoopable while you eat, and a generous pinch of salt balances out the intense sugar.
How to Build Your Spooky Skillet
Set your oven to 400°F (200°C) and grab an 8-inch cast-iron skillet. The whole process moves fast once the chocolate melts.
Melt the Ganache
Place your skillet over low heat on the stovetop. Stir the semi-sweet chocolate chips and heavy cream continuously for 3 to 5 minutes. I always use a silicone spatula here so I can easily scrape the edges and spread the glossy mixture into an even layer. Once it is completely smooth, pull the pan off the heat and stir in the vanilla extract and a quarter teaspoon of flaky sea salt.
Keep the heat low so the chocolate and cream melt together smoothly without scorching.
Arrange the Marshmallows
Pack the ghost marshmallows tightly over the warm chocolate. Ignore any empty spaces between them, as they expand significantly as they toast and will spread out to hide the chocolate completely. Those painted faces melt off as soon as they get hot, so gently push mini chocolate chips into the marshmallow to rebuild the eyes and mouths.
Bake and Toast
Move the skillet to the middle rack of your oven and bake for 7 to 9 minutes. Keep a close eye on the pan during the final two minutes because sugar goes from toasted to burnt very quickly. Pull the pan when the marshmallows are puffed and have a deep golden brown color on top. Let the dish rest on a heatproof surface for at least 3 minutes before eating so you do not burn your mouth on the molten sugar.
Serving and Leftovers
- Serve immediately: This dessert is meant to be eaten warm right out of the oven.
- Dippers: Graham crackers are classic, but salty pretzel snaps hold up better to the thick chocolate.
- Storage: Baked marshmallows turn rubbery in the fridge. Plan to finish the skillet in one sitting because it does not reheat well.
Common S’mores Dip Questions
Can I bake this without a cast iron pan?
Yes, a 9-inch oven-safe baking dish works perfectly. Melt the chocolate and cream in a microwave-safe bowl in 30-second bursts, stir in the salt and vanilla, then spread it into your baking dish before adding the ghosts.
Will regular marshmallows work?
Absolutely. If you cannot find ghost shapes, standard large marshmallows work exactly the same way. You will still want to bake them until that top layer is golden and crispy.
Set the warm skillet right in the center of the table and let everyone dig in while the marshmallows are at their stretchiest. I love saving a tiny extra pinch of flaky salt to sprinkle over the toasted tops right before serving for a little extra crunch.
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Salted Ghost S’mores Dip
A 20-minute, one-pan Halloween dessert that upgrades the classic party dip. Adding a generous pinch of flaky sea salt and a splash of vanilla to the chocolate base cuts the intense sugar, while ghost marshmallows puff and toast perfectly in the oven.
- Total Time20 minutes
- Yield1 skillet (serves 8) 1x
Ingredients
Chocolate Ganache Base
- 10 ounces (about 1 ⅔ cups / 283g) semi-sweet chocolate chips
- ⅓ cup (80ml) heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon flaky sea salt, plus extra for finishing
Topping & Serving
- 1 (4.5-ounce / 127g) package ghost-shaped marshmallows (such as Peeps)
- 1 tablespoon mini chocolate chips
- Graham crackers and pretzel snaps, for dipping
Instructions
- Prep the oven and pan: Preheat your oven to 400°F (200°C). Set out an 8-inch cast-iron skillet (or a 9-inch oven-safe dish).
- Melt the chocolate base: Place the skillet on the stovetop over low heat. Add the semi-sweet chocolate chips and heavy cream, stirring continuously for 3 to 5 minutes until completely melted and smooth. (If using a glass or ceramic dish, melt the chocolate and cream in a microwave-safe bowl in 30-second bursts, then transfer to your dish). Remove from heat and stir in the vanilla extract and flaky sea salt. Spread into an even layer.
- Add the ghosts: Arrange the ghost marshmallows over the warm chocolate layer, packing them tightly. Gently press the mini chocolate chips into the marshmallow faces, directly over the existing eyes and mouths (the factory-printed faces will melt away in the heat).
- Bake and serve: Bake for 7 to 9 minutes, or until the marshmallows are puffed and golden brown. Remove from the oven, sprinkle with the extra flaky sea salt, and let rest for 3 minutes. Serve warm with graham crackers and pretzels.
Notes
- Why it works: Melting the chocolate chips with heavy cream before baking creates a smooth, rich ganache base that provides a perfect, dip-friendly consistency while warm.
- Marshmallow expansion: Ghost marshmallows expand significantly as they bake. Don’t worry if there are tiny gaps when you arrange them; they will puff up to completely cover the chocolate layer.
Nutrition (per serving — estimates)
Calories: 261 | Total Carbs: 34g (Fiber: 3g, Sugar: 28g) | Fat: 13g (Saturated: 8g) | Protein: 2g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 5 minutes
- Resting Time: 3 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8th of skillet
- Calories: 261
- Sugar: 28g
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
