Ingredients:

  • 2 cups (340g) semi-sweet chocolate chips
  • 2 tbsp (30ml) heavy whipping cream
  • 0.5 tsp flaky sea salt
  • 10 oz (280g) jumbo marshmallows, halved crosswise
  • 8 sheets honey graham crackers for serving

Instructions:

  1. Preheat your oven to 200°C (400°F) or set your broiler to high.
  2. In your 23cm skillet, combine the 340g of chocolate chips and the 30ml of heavy whipping cream.
  3. Place the skillet in the oven for about 2 minutes until the chocolate begins to look shiny and soft. Remove it carefully and use a spatula to stir the cream into the chocolate until it is completely smooth and velvety. Sprinkle the 0.5 tsp of flaky sea salt over the top.
  4. Arrange the 280g of halved jumbo marshmallows in concentric circles over the chocolate base. Place them cut side down so they stick to the chocolate and don't slide around.
  5. Return the skillet to the oven (ideally on the top rack under the broiler). Bake for 2 to 3 minutes until the marshmallow tops are toasted to a deep golden brown. Watch them like a hawk!
  6. Let the dip sit for exactly 2 minutes before serving. Serve with the 8 sheets of honey graham crackers, broken into quarters.