Philacatessen | S’mores Fondue


Earlier this summer, I spent a week in Vermont with my tween nieces. They taught me a fantastic twist on the campfire classic of s’mores.

This version is visually appealing, communal (if desired) and fun to eat. We had this two nights in a row for dessert, and the second night they added some creative elements to the traditional — Nutella, Reese’s cups, different types of chocolate.

The dish offers multiple benefits.

It is supremely simple and can be done ahead except for the last step.

It has a sweet nostalgia associated with it, but elevates the traditional with a dramatic presentation.

It is versatile — if you need a nondairy dessert, this can easily be accomplished, and you can customize the fondue as desired, using different layers, playing with the chocolate-to-marshmallow ratio, and expanding the dippers beyond graham crackers to include pretzels, fruit, etc.

Oh, and did I mention that it’s fun? Kids from 2 to 92 will dive in gleefully!

We made the dish in Vermont, where the temperatures were delightfully cool, so we used the oven. However, this could easily be heated on a covered grill. Just place the pan on the top rack, and keep an eye on it.

S’mores Fondue

  • Cooking spray
  • 3 to 4 large chocolate bars
  • Approximately 2 cups mini marshmallows, or large marshmallows cut in half
  • Graham crackers for dipping

Heat your oven to 350 degrees.

Spray a baking dish with cooking spray.

Line the bottom of the dish with chocolate bars.

Cover the chocolate with a single layer of marshmallows.

Bake for about 10 to 15 minutes until the marshmallows are lightly browned and the chocolate is melted. Serve immediately.


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