ADJUST THE RACK TO THE CENTER POSITION OF THE OVEN AND PLACE AN 8 INCH CAST IRON SKILLET OR OTHER OVEN SAFE DISH ON THE RACK. PREHEAT THE OVEN TO 450°F WITH THE SKILLET INSIDE. ONCE OVEN IS PREHEATED, USE A POT HOLDER TO REMOVE THE HOT SKILLET FROM THE OVEN
POUR THE CHOCOLATE CHIPS IN AN EVEN LAYER INTO THE BOTTOM OF THE SKILLET. IF YOU’RE USING CHOCOLATE BARS, BREAK THEM UP INTO PIECES AND SPREAD THEM ACROSS THE BOTTOM OF THE SKILLET. BE CAREFUL NOT TO BURN FINGERS ON THE SIDES OF THE SKILLET! ARRANGE THE MARSHMALLOWS OVER THE SURFACE OF THE CHOCOLATE CHIPS, COVERING THE CHOCOLATE COMPLETELY.
BAKE THE DIP FOR 5 TO 7 MINUTES OR UNTIL THE MARSHMALLOWS ARE TOASTED. I LIKE MINE A LITTLE EXTRA TOASTED, SO I LEFT IT IN FOR 7 MINUTES. WATCH IT CLOSELY SO IT DOESN’T OVERCOOK. USING OVEN MITTS, CAREFULLY REMOVE THE SKILLET FROM THE OVEN AND SERVE!
