Prep Time: 5 minutes
Bake Time: 6–8 minutes
Servings: 8–10

Ingredients

• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• Pinch of flaky sea salt
• 1½ cups mini marshmallows
• ¼ cup red, white, and blue candy-coated chocolate pieces
• 2 tablespoons patriotic sprinkles (optional)

For Serving

• Graham crackers
• Chocolate graham crackers
• Vanilla wafers
• Pretzels
• Fresh strawberries
• Apple slices
• Marshmallows

Instructions

Preheat the oven to 350°F.

Spread the milk chocolate chips and semi-sweet chocolate chips evenly in a 9-inch cast-iron skillet or oven-safe baking dish.

Drizzle the vanilla extract over the chocolate and sprinkle with a small pinch of flaky sea salt.

Top evenly with the mini marshmallows.

Bake for 6–8 minutes, or until the marshmallows are lightly golden and the chocolate is melted.

If you’d like extra toasted marshmallows, broil for 30–60 seconds, watching carefully so they don’t burn.

Immediately sprinkle with the red, white, and blue candy-coated chocolates and festive sprinkles.

Serve warm with your favorite dippers while the chocolate is gooey.

Texas Girl Cooks Tip

For the prettiest presentation, wait about one minute after removing the dip from the oven before adding the candy pieces. They’ll soften just enough to stick without completely melting, keeping those bright patriotic colors beautiful.

Storage

Cover and refrigerate leftovers for up to 3 days.

To reheat, warm in a 300°F oven for 8–10 minutes or microwave individual portions in 15-second intervals until warm and melty.