As the weather finally turns colder, I begin to think longingly of roasting marshmallows around a fire. Unfortunately, in Berkeley, this is not likely to happen. Fireplaces are uncommon, and of those that do exist, most are not in working condition. It would seem that my cravings for s’mores would sadly always go unfulfilled until the next time I could get away to go camping — that is, until a friend of mine turned me on to a homemade s’mores dip that, in my opinion, may be one of the best and most easily made desserts ever.
All you have to do is pour a layer of chocolate chips into a baking dish of some kind, followed by a layer of marshmallows. Then, bake it at 450 degrees until the marshmallows are golden brown. Dip graham crackers in it, and you have yourself a s’more.
This is a dish best shared with friends. A brownie-pan-sized helping will easily satisfy 10 people, a nine-inch cake pan five, a bread pan three and a four-inch cake pan two. In a brownie pan, the dip will take about 10 minutes to cook. In a smaller pan, it can take as little as three minutes. Keep a close eye on it to avoid burned marshmallows.
Also, if you have ever wished that you could add more to your s’more than chocolate and marshmallows without everything falling out, now is your chance to experiment. Mix butterscotch or caramel chips with the chocolate chips. Add a layer of sliced bananas or strawberries on top of the chocolate. Spoon in a few helpings of Nutella. Whether you decide to stick with the classic chocolate-and-marshmallow s’more or get creative, be prepared to fall in love with your creation.