Outdoor entertaining season is here and I’m ready to rock it out at our next backyard party with this amazing vegan skillet s’mores dip, complete with homemade graham crackers!
I can’t take credit for the idea (thanks Food Network) but I did put my own spin on it by making it vegan. Think crunchy graham cracker crumbs topped with warm, melted chocolate and gooey toasted marshmallow. You use the graham crackers as a layer in the dip as well as a vehicle for scooping!
The marshmallow is made from the beloved chickpea water (aka aquafaba), the liquid drained from canned or cooked chickpeas which, when whisked with a little guar gum and sugar, creates a thick, fluffy and slightly sticky texture reminiscent of real marshmallows. When this dip is baked for a few minutes the marshmallow topping becomes a little crispy on top just like toasted marshmallows over an open fire. It’s magical.
Since vegan graham crackers are so hard to find, I went ahead and created a super easy oat-based version. The great part is that the dough is soft enough that it doesn’t require rolling out with a rolling pin—you just spread it out onto a cookie sheet, score it and bake! How awesome is that? Feel free to make a double batch so you can have them on hand when another s’mores dip craving hits (trust me, it’ll happen).
Once you have those components made, the assembly is very quick. Take a cast iron skillet (I used a 12-inch skillet), spread out a layer of crushed graham crackers, then a layer of chocolate chips, then a layer of marshmallow creme (you can pipe it like I did or just spread it with a spoon). Then put the whole thing in the oven for a few minutes, broil for a minute to brown the top, and then serve with the rest of the graham crackers for dipping!