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Delicious Easy Fried S’mores Bombs give you the campfire flavor without building a fire. Each little biscuit-dough pocket fries up crisp on the outside, then opens into melted chocolate and soft marshmallow.
I like these for parties because the prep is simple and the payoff is loud. The only fussy part is sealing the dough, and once you get that right, the rest moves fast.
Delicious Fried S’mores Bombs Lineup
Use refrigerated biscuit dough that feels soft but not sticky. Semisweet chocolate balances the marshmallows, and fine graham crumbs cling better than chunky pieces.
- Refrigerated biscuit dough. Wraps around the filling and fries into a golden, tender shell.
- Semisweet chocolate chips. Melt into the center without making the bombs too sweet.
- Mini marshmallows. Soften quickly and give each bite that classic s’mores pull.
- Egg. Helps the dough edges seal so the filling stays inside.
- Graham cracker crumbs. Add the toasted-cracker flavor after frying.
- Cinnamon sugar. Gives the outside a warm bakery finish.
- Canola oil. A neutral frying oil that lets the chocolate and graham flavor stay clear.
- Powdered sugar. Optional, but pretty when dusted lightly over the warm bombs.
Seal, Fry, and Coat
- Flatten the dough. Separate the biscuits and split each one into two thinner rounds, then press each round into a 3-inch circle with the center slightly thicker.
- Add the filling. Place chocolate chips and mini marshmallows in the center. Keep the filling small so the dough can close without stretching thin.
- Pinch the seam. Brush the edge with beaten egg, gather the dough over the filling, and pinch until sealed. Roll gently between your palms to smooth the seam.
- Heat the oil. Warm 2 inches of canola oil to 335°F in a heavy pot. Keep the heat steady and work in small batches.
- Fry until golden. Cook the bombs for 2-3 minutes, turning often, until evenly browned and puffed.
- Finish hot. Drain briefly, then roll the warm bombs in graham crumbs mixed with cinnamon sugar. Dust with powdered sugar if you like.
The Seam Matters Most
The filling is simple, but the seal decides whether these stay neat or turn messy. Biscuit dough stretches well until it gets too thin. Leave the center slightly thicker when you flatten each piece. That gives the chocolate and marshmallows a padded pocket instead of a weak spot.
Use less filling than you think. A teaspoon of chocolate chips and a small pinch of mini marshmallows is plenty for a 3-inch dough circle. Press the edges together first, then twist and pinch the gathered seam until there are no little gaps. If you like stuffed desserts, the same sealing habit helps with Apple Pie Bombs and Chocolate Chip Cookie Brownie Bombs.
Keep The Oil Steady
These bombs need enough heat to puff the dough, but not so much that the outside burns before the center warms. Aim for 325°F to 350°F. I start around 335°F because the temperature drops when cold dough hits the pot.
Fry only four or five at a time. Crowding cools the oil and makes the dough soak up more grease. Turn them often with a spider or slotted spoon so all sides brown evenly. For general frying safety habits, review the USDA food-safety guidance, especially if you are cooking with kids nearby. Hot oil deserves space and a dry work area.
Coating While Still Warm
Graham crumbs stick best while the fried dough is hot and just a little glossy from the oil. Move each batch from the pot to paper towels for only a few seconds, then roll them in the crumb mixture right away. If they cool first, the coating slides off and tastes dusty.
Fine crumbs are better here. Crush the graham crackers in a zip-top bag or pulse them in a food processor until sandy. I mix in a little cinnamon sugar and a pinch of salt. That tiny bit of salt keeps the coating from tasting flat against the sweet marshmallow center.
Swaps Worth Trying
Milk chocolate gives a softer, sweeter campfire flavor. Dark chocolate makes the bombs taste a little more grown-up. You can tuck in a few peanut butter chips with the chocolate, but keep the total filling small. Too much filling leaks before the dough finishes cooking.
For a shortcut platter, make these beside other fried treats like Deep Fried Cheesecake Wontons or Fried Ice Cream Delight. The flavor also works with crushed chocolate graham crackers. I would not use marshmallow fluff here because it gets too runny in hot oil and is harder to seal.
Storage and Reheating
Fried s’mores bombs are at their best within 10 minutes of cooking. The shell is crisp, the chocolate is warm, and the marshmallow has not cooled into a chewy center yet. If you have leftovers, store them in an airtight container at room temperature for one day or in the fridge for up to three days.
Reheat them in an air fryer or oven at 325°F until warm, about 4-6 minutes. Skip the microwave unless you only care about melting the center. It softens the fried shell fast.
Summary
Serve these warm, keep the oil steady, and seal each seam twice before frying.
FAQs
- Can I make fried s’mores bombs without a deep fryer?
Yes. Use a heavy Dutch oven or deep skillet with about 2 inches of oil. A clip-on thermometer helps you keep the oil between 325°F and 350°F so the dough cooks before the outside gets too dark.
- Can I use large marshmallows instead of mini marshmallows?
You can, but cut them into smaller pieces first. Whole large marshmallows expand more as they heat, which can force the dough seam open and leak filling into the oil.
- How do I keep the filling from leaking?
Do not overfill the dough, and pinch the seam until it feels smooth and tight. I also place the sealed side down on the counter for a minute so the dough relaxes into the seal before frying.
- Can I make these ahead of time?
You can assemble the sealed bombs a few hours ahead and chill them on a covered tray. Fry them right before serving. Fried s’mores bombs taste best warm, while the chocolate and marshmallow are still soft.
- What chocolate works best?
Semisweet chocolate chips are easy to portion and melt nicely. Small pieces of milk chocolate bar also work if you want a sweeter, classic campfire flavor.
- Can I air fry s’mores bombs instead?
Yes, but the texture will be more biscuit-like and less carnival-fried. Brush the sealed bombs with melted butter, air fry at 350°F until golden, then roll them in graham crumbs while warm.
- What should I serve with them?
They are rich, so a small bowl of strawberries or raspberries on the side is enough. For a dessert platter, pair them with other small treats like cheesecake bites, brownie bombs, or fried ice cream.
