Cookie Butter Swirl S'mores Dip
From Cast Iron Gourmet [1] by Megan Keno
Notes
Let’s not pretend that we don’t all want to dive headfirst into a skillet of melted and swirled Speculoos, or cookie butter, and chocolate chip action. That is, once we get past the top layer of toasted marshmallow cream. Sometimes “elevated” dishes need to take a back seat to fun and simple. The best part is that this sweet dip doesn’t require a campfire.
Note: Substitute cookie butter with peanut butter or another flavored nut butter for a seasonal change.
Ingredients
- 2/3 cup (222 grams) Speculoos, or cookie butter, such as Biscoff
1 cup (170 grams) semisweet chocolate chips
1 cup (128 grams) marshmallow creme
Graham crackers, for dipping
Directions
- Preheat oven to 350°F (190°C).
- Spread the cookie butter over the bottom of a skillet. Sprinkle with chocolate chips, and dollop marshmallow creme on top. The creme will settle and spread, so it does not need to look perfect.
- Place the skillet in the oven for 10 to 15 minutes until the marshmallow on top is toasty and golden brown.
- Remove the skillet from the oven and let stand for 5 minutes before serving. Serve with graham crackers or other cookies.
Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- 6 servings