Sprinkle the 3 cups milk chocolate chips over the bottom of a 9-inch, heavy cast-iron or another ovenproof skillet.
Arrange the 10 ounces large marshmallows on top, snuggling them in tightly.
Bake for 8-10 minutes, but watch closely for the marshmallows to be golden brown.
Remove the pan from the oven and allow the pan to sit for a few minutes to allow the chocolate to fully melt.
Serve the dip with graham crackers, strawberries or other dippers.
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Notes
No need to spray the skillet with non-stick cooking spray, it doesn't make a difference, marshmallow is sticky no matter what. If you like charred marshmallows like I do, place the skillet under a high broiler for 1-2 minutes. Watch closely because they can burn fast and potentially start a fire.