1 tablespoon butter or vegan butter (for greasing the skillet)
200 grams milk chocolate (from milk chocolate bars or use chocolate chips)
1 - 1 1/2 bags large marshmallows
Graham crackers and/or fresh strawberries for dipping
*Products used:
Dandies Marshmallows
Scharr Honeygrahams Crackers
Master Chocolate Milk Chocolate Bars
Instructions
Preheat the grill: Heat your grill to medium heat (325-350F) and lightly grease a 10-inch cast-iron skillet with butter.
Layer the Ingredients: Break up and then spread the chocolate bar pieces over the bottom of the skillet, then top with a layer of large marshmallows, to the edges of the skillet.
Grill: Before placing the skillet on the grill, turn one of the lit burners off (you are going to use indirect heat). Place the skillet over the unlit side of the grill and cook for 10-15 minutes or until the chocolate is melted and the marshmallows are softened, puffed up a bit and gooey.
Serve and enjoy Carefully remove the skillet from the grill and let it cool for a minute or two before serving. Use graham crackers or fresh fruit for dipping.
Note:
Generally the grill doesn’t give you that extra-golden brown top to the marshmallows. So if preferred, you can make this dip in the oven for that effect. Preheat the oven to 350F, follow the steps above for layering the chocolate and marshmallows, then bake for 5-7 minutes. Broil for 1-2 minutes at the end for a deep golden brown marshmallow topping BUT keep an eye on the marshmallows so they don’t burn.
