Chocolate Peanut Butter Dip is a quick and easy dessert whether you’re camping or at home and can easily be dressed up for the holidays.
There are some things that simply are made for each other. Peanut butter and chocolate are one of those iconic pairings made even better by toasted marshmallows. Try our Peanut Butter Brownies or Peanut Butter Fudge to satisfy your sweet tooth.
This post has been updated from its original March 31, 2018 publishing with new photography, content, and clarified recipe card.
We absolutely love this recipe for camping. Simple and easy ingredients plus the only prep involved is opening the packages.
Even when we’re not camping, we’ll whip this up for family game night. We love how toasty the marshmallows get.
What are marshmallows made of?
Marshmallows are one of those delicious yet mysterious treats.
Sugar, corn syrup, water, gelatin, and air are all that is needed to make these little tasty pillows. I should say corn syrup is only used in the extra fluffy packaged American marshmallows. The European version does not use corn syrup.
Gelatin is what stabilizes the other ingredients. A lot of air needs to be whipped into them as well to give them the fluffy or spongy texture.
Are marshmallows vegan?
From the looks of them, you’d think they are, but they are not. Gelatin is made from collagen which is protein extracted from both bovine (cow) and porcine (pig) parts. I’ll spare you the details of what parts, Google has your back if you’re interested.
What are Peeps made of?
Peeps are just marshmallows rolled in colored sugar, so they’re made of sugar, corn syrup, water, gelatin, and air.
The eyes of the Peeps are a food grade wax.
That’s it folks. Simple really.
- Chocolate chips — we used semi-sweet.
- Peanut butter chips — Reese’s brand were the only ones we could find and were delicious.
- Marshmallows/Peeps — We used jumbo size and Easter chicks in assorted colors but any kind or size would work.
- Optional Dippers — For dipping we served graham crackers, Nilla wafers, and shortbread cookies.
Step by step directions
Step 1 — Mix the chocolate and peanut butter chips together and place them in the skillet.
Step 2 — Top with marshmallows or Peeps. Bake and serve hot with your favorite dippers.
Recipe FAQs and Variations
Absolutely. Milk, dark, semi-sweet will all work well in this recipe. Even a mixture of them all too.
Sure, the flavor will be a bit different but just as delicious.
No, if you dislike them, you can omit them. Simply cover loosely with foil while baking.
The marshmallow weight needed will vary based on the type of marshmallow or Peeps you’re using. We used 20 jumbo on one 6.5″ skillet. Simply use as many as you want or as needed to cover.
An 8″ cast iron skillet or 2-6.5″ cast iron skillets seasoned with BuzzyWaxx were used for this recipe.
Chocolate Peanut Butter Dip
- 8" cast iron skillet OR
- 2-6.5" cast iron skillets (recipe will be divided between both pans at once)
- 12 oz chocolate chips semi sweet
- 10 oz peanut butter chips
- 6 oz Marshmallows or Easter Peeps
- Graham crackers, Nilla wafers, shortbread cookies For dipping
- Preheat Oven to 400°F.
- Combine the chocolate and peanut butter chips in a medium bowl (or directly in the skillet.)
- Add the chips to the skillet(s).
- Top completely with marshmallows or Easter Peeps.
- Bake for 9-11 minutes, making sure the Easter Peeps do not burn but the marshmallows get toasty.
- Serve with graham crackers, Nilla wafers, shortbread cookies or your favorite dippers for dipping.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.