Ingredients
Equipment
Method
Bake the chocolate base and toast the marshmallows
- Preheat your oven to 425°F (220°C). Set a 9-inch cast-iron skillet near the oven so it’s ready to go.
- Spread the milk chocolate chips and semi-sweet chocolate chips evenly in the cast-iron skillet. Keep them in an even layer so they melt uniformly.
- Arrange the marshmallows over the chocolate layer. Place them close together so the top bakes into a full, golden blanket.
- Bake for 6–8 minutes at 425°F (220°C) until the marshmallows are golden brown and toasted. Watch for toasted peaks rather than pale marshmallow.
Make the flag and serve
- Remove the skillet from the oven. Let it cool only briefly so the marshmallows stay gooey.
- Create a flag design using the blueberries in the upper corner. Press them lightly so they adhere to the hot marshmallows.
- Arrange the strawberry pieces in rows to resemble red stripes. Keep the rows straight for a clear flag pattern.
- Sprinkle the white chocolate chips between rows if desired. Aim for thin lines so the stripes look defined.
- Serve immediately with graham crackers for dipping. Bring it to the table right after assembly so it stays molten.
Notes
For clean rows and better adhesion, press blueberries and diced strawberries just enough to stick—don’t smother the marshmallows. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat in short bursts (or the skillet in a low oven) to re-soften. Freezing isn’t recommended because the marshmallows and fruit topping can change texture. If you need a dairy-free swap, use dairy-free chocolate chips and dairy-free marshmallows, then proceed the same way.