I am so excited to share this with you! Just a couple of weeks ago I received a package in the mail from Blossom & Bean, it was filled with yummy candies and marshmallows. I don’t know who was more happier about it, the kids or me! The one item I couldn’t wait to try was this s’more kit. My kids have been asking for this dip, so I thought I would use this kit for just that, I did and here it is!
The kit came with a bag of marshmallows, graham crackers and a bag of chocolates. You can get your own package at blossomandbean.com. Blossom and Bean is a Canadian company that sells halal marshamallows and candies. We are enjoying taste testing, and coming up with recipes with all the yum yums that came our way!
There isn’t enough chocolate bits in this bag for the size of pan that I used, so I had to add more chocolate. My kids are not fans of all dark or semi sweet, and I didn’t have any milk chocolate chips so I added a milk chocolate bar. I don’t recommend doing that! Maybe other chocolate bars would work, but I don’t think I will try it, from now on I will be using only chocolate chips, a mixture of semi sweet and milk would work perfectly I think, maybe even a little butter.
The amount of chocolate and marshmallows all depends on how large your skillet is. It’s not really about measuring, its more about eyeing it. I have a large cast iron pan, I used all the marshmallows and chocolate chips for it, it’s a 12 inch pan, I would say a 10 inch would work best for this amount of ingredients, or if you want less dip you can use a 6 inch pan.
What you will need:
- an oven safe pan such as a cast iron pan
- 300 g large marshmallows
- 1 -12 oz bag chocolate chips
- graham crackers
Preheat oven to 420.
Pour the chocolate chips in a oven safe pan, top with marshmallows. Bake for 4-6 minutes until top of marshmallows are browned.
Serve with graham crackers and enjoy!