Oreo S'mores Dip the Ultimate Lazy Dessert for Chocolate Lovers - Easy, Gooey, and Crowd-Pleasing

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 8 servings

Oreos (18–24 cookies) – Regular or Double Stuf both work. Crush some and keep a few whole for layering.
Chocolate – About 2 cups total. Use chocolate chips, chopped bars, or a mix of milk and semi-sweet for balance.
Mini marshmallows (3–4 cups) – Minis melt and toast evenly. Large marshmallows can be halved if needed.
Butter (2 tablespoons, optional) – Helps the base get a little richer and the Oreos hold together.
Pinch of salt (optional) – Wakes up the chocolate flavor.
Dippers – Graham crackers, pretzels, apple slices, strawberries, vanilla wafers, or more Oreos for scooping.
Pan – 8- or 9-inch oven-safe skillet, pie dish, or small baking pan.
Nonstick spray or parchment – To keep cleanup easy.

Preheat the oven to 375°F (190°C). Lightly grease your baking dish or skillet, or line it with parchment.
Make the Oreo base: Crush about two-thirds of the Oreos into coarse crumbs. Mix with melted butter and a pinch of salt. Press this mixture into the bottom of the pan to form a loose crust. It doesn’t need to be perfect—rustic is fine.
Add chocolate: Scatter chocolate chips or chopped chocolate evenly over the Oreo base. Aim for a generous, even layer so every scoop is gooey.
Top with marshmallows: Cover the chocolate with mini marshmallows. Pack them in close so you get a toasty, golden lid.
Finish with Oreo pieces: Break the remaining Oreos into chunks and sprinkle over the top. This adds a crunchy bite and looks great.
Bake for 8–12 minutes, until the marshmallows are puffed and golden-brown and the chocolate is melted.
Optional broil: For extra toast, switch to broil for 30–60 seconds. Watch closely—marshmallows burn fast.
Cool slightly: Let it sit 3–5 minutes so it sets up a bit but stays molten inside.
Serve warm with your favorite dippers. Scoop from the edge so you get a little of everything in each bite.