Crunch. Melt. Ooze. That’s the trio that hits your senses the moment you bite into a Fried S’mores Bomb—seriously, it’s like the campfire classic got a wild makeover in your kitchen. The first time I made these, my house smelled like marshmallow heaven and my kids went totally nuts (I had to make a second batch, you know, just to “test” them again). I stumbled onto this fried smores bombs recipe during a late-night snack attack, craving the gooey nostalgia of s’mores but without the campfire—or, let’s face it, the patience for roasting marshmallows one by one.
What I love most is how these Fried S’mores Bombs are perfect for parties, family movie nights, or those times when you just want a dessert that’s a little extra. You get that golden, crispy shell (think carnival funnel cake vibes) wrapped around melty chocolate and marshmallow, all bundled up in a bite-sized treat. It’s comfort food, but with a playful twist—and honestly, it’s a showstopper for anyone who thinks they’ve seen it all when it comes to s’mores. I’ve tried a lot of s’mores variations over the years, but frying them? Total game changer.
This recipe is a lifesaver for busy hosts, picky kids, and anyone craving a little nostalgia with a crunchy upgrade. If you love classic s’mores but want a dessert that’s easy, portable, and guaranteed to make people ask for the recipe, Fried S’mores Bombs are your answer. After testing these a dozen times (no, I’m not exaggerating), I’m convinced this is the ultimate smores dessert—no campfire required, just pure joy in every bite!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, these Fried S’mores Bombs fit right into your busy schedule or last-minute party plans.
- Simple Ingredients: No need for a special grocery trip—everything is likely already in your pantry (or at least on your regular shopping list).
- Perfect for Parties: Whether it’s a birthday bash, holiday gathering, or backyard BBQ, these bite-sized treats are always a hit.
- Crowd-Pleaser: I’ve yet to meet a kid (or adult) who doesn’t reach for seconds. They disappear fast, so double the batch if you want leftovers!
- Unbelievably Delicious: That mix of crunchy, gooey, and chocolatey? It’s comfort food that’s fun and totally addictive.
Here’s the thing—what makes my Fried S’mores Bombs different is a simple technique: wrapping the classic s’mores trio in biscuit dough before frying. It seals in the marshmallow and chocolate, so you get that molten core without the mess. Plus, you can customize the filling—chunky chocolate, flavored marshmallows, even a sprinkle of sea salt if you’re feeling fancy.
I’ve tested this fried smores bombs recipe with all sorts of chocolate bars (milk, dark, even caramel-filled) and marshmallow sizes, and I can promise: this method works. The result is a dessert that’s playful, comforting, and way easier than baking a whole pan of brownies. It’s the kind of treat that turns a regular night into something a little more special—close your eyes, take a bite, and you’re right back at the campfire, minus the bugs and smoke!
If you want a dessert that’s both nostalgic and new, easy but impressive, and guaranteed to get people smiling, Fried S’mores Bombs are your ticket. They’re the ultimate smores dessert, and honestly, you’ll probably want to keep a stash in your freezer at all times!
Ingredients Needed
This fried smores bombs recipe keeps it simple with classic ingredients—no fancy stuff, just the basics that make s’mores magical. You’re looking at pantry staples with a few fun options to switch things up.
- For the Bombs:
- 1 can refrigerated biscuit dough (about 8 biscuits, or 340g)
- 8 marshmallows (regular size, or mini ones stacked for extra gooeyness)
- 8 small chocolate pieces (milk chocolate bars, dark chocolate squares, or chocolate chips—about 120g total)
- 8 graham cracker squares (or substitute digestive biscuits, crushed; roughly 50g)
- For Frying:
- Vegetable oil (enough for deep frying, about 3 cups/700ml)
- For Topping (Optional):
- Powdered sugar (for dusting, 2–3 tbsp/20–30g)
- Melted chocolate or chocolate sauce (for drizzling, 50g)
- Extra crushed graham crackers (for garnish, 2 tbsp/20g)
Ingredient Notes:
- Biscuit dough: Go for classic refrigerated biscuits (like Pillsbury). Crescent roll dough works in a pinch—just pinch the seams closed.
- Marshmallows: Regular size is best for that gooey center, but mini marshmallows stacked up work too and melt even faster.
- Chocolate: I like Hershey’s classic bars for nostalgia, but any chocolate square or chunk does the trick. Try caramel-filled or peanut butter chocolate for a twist!
- Graham crackers: If you’re outside the US, digestive biscuits are a good swap. Crush them for easier wrapping or leave whole for extra crunch.
- Vegetable oil: Canola or sunflower oil works best—neutral flavor and high smoke point. Don’t use olive oil, it’s too strong here.
- Powdered sugar & toppings: Totally optional, but adds a carnival feel. I sometimes skip this for a less sweet finish.
Substitutions: Use gluten-free biscuit dough for allergy-friendly bombs. Dairy-free marshmallows and vegan chocolate also work—just check your labels for hidden dairy. If you want to cut down on sugar, try dark chocolate and skip the powdered sugar. Trust me, the classic combo is hard to beat, but these swaps mean everyone can enjoy!
Pro tip: If you have leftover s’mores ingredients from a camping trip, this is the recipe that’ll use them up in the most delicious way possible.
Equipment Needed
- Deep Fryer or Heavy-Bottomed Pot: A deep fryer gives perfect results, but a sturdy pot (like a Dutch oven) works just as well—just make sure it’s deep enough for frying.
- Slotted Spoon or Spider Strainer: For lifting the Fried S’mores Bombs out without splashing hot oil everywhere (trust me, don’t skip this).
- Paper Towels or Wire Rack: For draining excess oil and keeping your bombs crispy.
- Rolling Pin: If you need to flatten the biscuit dough—sometimes I just use my hands, but a rolling pin makes things neater.
- Small Bowls: For prepping the filling—keep chocolate, marshmallows, and graham crackers separate for easy assembly.
- Kitchen Thermometer: Helps keep oil at the right temp (350°F/175°C). If you don’t have one, drop a small piece of dough in to test—it should sizzle and float.
No deep fryer? No problem. I’ve used a regular saucepan plenty of times, just watch the oil depth and don’t overcrowd the pan—otherwise the bombs stick together. If you’re on a budget, dollar store kitchen tools do the job! Just check for sturdy handles and don’t use anything plastic near hot oil. After frying, let your tools cool before washing and dry thoroughly to prevent rust.
Preparation Method
- Prep the Filling:
Break the chocolate bars into 8 small squares (about 15g each). Crush the graham crackers into coarse crumbs or leave whole for extra crunch. Set aside with marshmallows for easy assembly. This takes about 5 minutes. - Flatten the Dough:
Open the biscuit dough and separate into 8 pieces. Using your hands or a rolling pin, flatten each piece into a 3-inch (7.5cm) circle. The dough should be thin—but not see-through—to wrap the filling securely. About 5 minutes. - Assemble the Bombs:
Place one marshmallow, a piece of chocolate, and a spoonful of graham cracker crumbs in the center of each dough circle. Gently gather the edges of the dough and pinch to seal, making sure there are no gaps. Roll into a ball shape. If dough tears, patch with extra bits. This part sometimes gets sticky—dust hands with flour if needed. 8–10 minutes. - Heat the Oil:
Pour vegetable oil into your deep fryer or pot to a depth of at least 2 inches (5cm). Heat to 350°F (175°C). You’ll know it’s ready when a scrap of dough sizzles immediately. Never leave hot oil unattended! - Fry the Bombs:
Using a slotted spoon or spider strainer, carefully lower 2–3 bombs into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown on all sides. Don’t overcrowd the pan—this keeps the oil hot and the bombs crispy. - Drain and Cool:
Transfer fried bombs to a plate lined with paper towels or a wire rack. Let cool for 2–3 minutes before serving—they’ll be molten inside. - Add Toppings:
Dust with powdered sugar, drizzle with melted chocolate, and sprinkle extra graham cracker crumbs if desired. This step is optional but makes them look irresistible for parties and Pinterest!
Preparation Notes: If a bomb splits open during frying, don’t panic—it happens! Just patch the dough more tightly next time. The marshmallow may ooze out a little, but that’s part of the charm. If your bombs are browning too fast, lower the oil temperature slightly. And always let them cool a bit before biting in—molten marshmallow can burn.
Efficiency tip: Set up a little assembly line with your fillings, dough circles, and a floured surface. Kids love helping with the filling part (and sneaking bites of chocolate), but I recommend you handle the frying for safety.
Cooking Tips & Techniques
Having fried a lot of sweet treats over the years, I’ve picked up a few tricks for perfect Fried S’mores Bombs. Here’s what you need to know:
- Seal the Dough Well: If you rush the sealing, marshmallow will leak out. Pinch and twist the edges tightly—don’t be shy.
- Don’t Overcrowd the Oil: Fry in small batches so the oil stays hot and the bombs get crispy, not soggy.
- Watch the Temperature: Too hot, and the outside burns before the inside melts; too cool, and the bombs soak up oil. I learned this the hard way once—no one wants greasy s’mores!
- Turn Carefully: Use a slotted spoon to roll the bombs gently so they brown evenly. If you see a bubble forming, that’s the marshmallow puffing up inside—good sign!
- Rest Before Serving: Hot marshmallow burns! Give the bombs a minute or two to cool before serving. I’ve bitten in too soon and regretted it.
- Prep Ahead: You can assemble the bombs a few hours before and chill them in the fridge. Fry right before serving for best crunch.
Common Mistakes: Under-sealing the dough (leaks), frying at the wrong temp (either burnt or oily), and overcrowding the pan. If in doubt, test-fry one bomb first—it’s your taste test and troubleshooting step rolled into one.
For multitasking, set up your toppings while the bombs are frying. And if you want them all hot at once, keep finished bombs warm in a 200°F (95°C) oven until ready to serve. Consistency is key—same dough size, same filling amount, and same fry time for each batch. That way, every Fried S’mores Bomb is as irresistible as the last.
Variations & Adaptations
One of my favorite things about this fried smores bombs recipe is how easy it is to switch up the flavors and make it work for just about anyone. Here are a few twists I’ve tried (and loved):
- Gluten-Free Version: Use gluten-free biscuit dough and graham crackers. The texture is just as good—nobody even notices the swap.
- Vegan S’mores Bombs: Sub in vegan biscuit dough, dairy-free chocolate, and vegan marshmallows. The frying method is the same! I made these for a friend’s party and they vanished instantly.
- Seasonal Flavors: Add a pinch of pumpkin pie spice to the dough in autumn, or use peppermint chocolate for a wintery twist. Around Christmas, a sprinkle of crushed candy cane on top is fun and festive.
- Nutty Crunch: Slip a spoonful of peanut butter or Nutella inside each bomb for a creamy surprise. Almond butter works too, especially if you want something a little less sweet.
- Air Fryer Adaptation: You can make these in an air fryer! Brush the bombs lightly with oil, air fry at 375°F (190°C) for about 8 minutes, turning halfway through. They get crisp, but a little less “deep-fried” flavor.
- Allergen Substitutions: For nut allergies, skip nut butters and double up the chocolate. For dairy allergies, use coconut oil for frying and dairy-free fillings.
Personal twist: I once mixed cinnamon chips with the chocolate for a spicy-sweet version—big hit with my family. Don’t be afraid to play around; this recipe is super forgiving and perfect for experimenting. Let your taste buds lead the way!
Serving & Storage Suggestions
These Fried S’mores Bombs are best served warm, right after frying—when the center is gooey and the outside is perfectly crisp. Pile them up on a platter and dust with powdered sugar for that “carnival treat” look. If you’re hosting a party, arrange them in cupcake wrappers for easy grabbing (and less mess!).
Pair with cold milk, hot chocolate, or even a scoop of vanilla ice cream for the ultimate dessert experience. They also taste great alongside fresh berries or a drizzle of caramel sauce. For grown-up parties, a coffee or espresso makes a nice contrast to the sweetness.
To store, let any leftovers cool completely, then pop them in an airtight container. They keep in the fridge for up to 3 days. For longer storage, freeze the bombs on a tray, then transfer to a freezer bag; they’ll keep for about a month. Reheat in a 350°F (175°C) oven for 8–10 minutes or pop into the air fryer for 5 minutes to restore the crunch. The flavors mellow and meld a bit over time—so honestly, they’re pretty tasty even the next day (if you have any left, that is!).
Tip: Don’t microwave, as it makes them soggy. Oven or air fryer is the way to go for that fresh-from-the-fryer texture!
Nutritional Information & Benefits
Each Fried S’mores Bomb clocks in around 210 calories, 9g fat, 30g carbs, and 2g protein (based on classic ingredients). They’re definitely a treat, but the portion size means you can enjoy one or two without going overboard. If you use dark chocolate, you’ll add antioxidants and a richer flavor with less sugar.
Marshmallows provide a light sweetness, while graham crackers add a bit of fiber and crunch. If you use vegan or gluten-free substitutes, the bombs are allergy-friendly and still delicious. For those watching sugar, choosing dark chocolate and skipping powdered sugar helps cut down on the sweetness.
Major allergens: wheat (in biscuit dough), dairy (in chocolate and dough), and eggs (sometimes in dough). Always check your labels if you need to avoid these!
Personally, I think dessert should be joyful. These Fried S’mores Bombs are a fun way to treat yourself or your family—just balance with a healthy meal, and you’re good to go!
Conclusion
If you’re searching for the ultimate smores dessert, look no further—these Fried S’mores Bombs are everything you love about the classic, wrapped in a crispy shell that’s impossible to resist. They’re quick, easy, and totally customizable, perfect for parties or just a fun night in. I love this recipe because it brings smiles every single time, and honestly, it’s become a staple whenever I want something sweet without much fuss.
Try the fried smores bombs recipe as written or put your own spin on it—swap the chocolate, add spices, or make it allergy-friendly. The best part is seeing everyone’s reaction when they bite into that gooey center. If you make these, let me know how it goes! Drop a comment below with your favorite variation, share pics on Pinterest, or tag me on social media—I’m always excited to see your creations.
Go ahead, treat yourself to a batch of Fried S’mores Bombs. You deserve it!
FAQs
Can I make Fried S’mores Bombs ahead of time?
Yes! You can assemble them a few hours before and keep them in the fridge. Fry just before serving for best results.
Can I use an air fryer instead of deep frying?
Absolutely. Brush with oil and air fry at 375°F (190°C) for about 8 minutes, turning halfway through. The texture is slightly different but still delicious.
What if my bombs split open while frying?
It happens sometimes! Try sealing the dough more tightly next time. A little marshmallow leak is normal and adds character.
What’s the best chocolate for Fried S’mores Bombs?
Classic milk chocolate is great, but dark chocolate, caramel-filled bars, or even peanut butter chocolate work well. Use your favorite!
Are these suitable for people with food allergies?
You can make them gluten-free, dairy-free, or nut-free with simple substitutions. Always double-check ingredient labels to keep everyone safe!
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Fried S’mores Bombs
- Total Time: 25 minutes
- Yield: 8 bombs 1x
Description
Fried S’mores Bombs are a playful twist on the classic campfire treat, featuring gooey marshmallow and chocolate wrapped in biscuit dough, deep-fried to golden perfection. These bite-sized desserts are quick, easy, and perfect for parties or family nights.
Ingredients
- 1 can refrigerated biscuit dough (about 8 biscuits, 12 oz)
- 8 regular marshmallows (or mini marshmallows stacked)
- 8 small chocolate pieces (milk, dark, or caramel-filled; about 4 oz total)
- 8 graham cracker squares (or 1/2 cup crushed graham crackers)
- Vegetable oil for deep frying (about 3 cups)
- Powdered sugar for dusting (2–3 tbsp, optional)
- Melted chocolate or chocolate sauce for drizzling (2 oz, optional)
- Extra crushed graham crackers for garnish (2 tbsp, optional)
Instructions
- Break chocolate bars into 8 small squares (about 0.5 oz each). Crush graham crackers into coarse crumbs or leave whole for extra crunch. Set aside with marshmallows.
- Open biscuit dough and separate into 8 pieces. Flatten each piece into a 3-inch circle using your hands or a rolling pin.
- Place one marshmallow, a piece of chocolate, and a spoonful of graham cracker crumbs in the center of each dough circle. Gather the edges and pinch to seal, forming a ball.
- Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 2 inches. Heat to 350°F.
- Using a slotted spoon or spider strainer, carefully lower 2–3 bombs into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown.
- Transfer fried bombs to a plate lined with paper towels or a wire rack. Let cool for 2–3 minutes before serving.
- Dust with powdered sugar, drizzle with melted chocolate, and sprinkle extra graham cracker crumbs if desired.
Notes
Seal the dough tightly to prevent leaks. Fry in small batches to keep oil hot and bombs crispy. Let bombs cool slightly before serving to avoid burns from molten marshmallow. You can prep ahead and fry just before serving. For gluten-free or vegan versions, substitute appropriate dough, chocolate, and marshmallows. Air fryer adaptation: brush bombs with oil and air fry at 375°F for 8 minutes, turning halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 210
- Sugar: 14
- Sodium: 220
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
Keywords: fried smores bombs, easy dessert, party treat, s'mores recipe, deep fried dessert, biscuit dough, marshmallow, chocolate, graham cracker, carnival dessert
