Delicious Easy Fried S’mores Bombs (Print version)
Golden biscuit-dough bites stuffed with chocolate and marshmallows, then rolled in graham crumbs for a warm s’mores dessert.
# Ingredients:
For the bombs
01 -
1 tube (16.3 oz / 462 g) refrigerated biscuit dough, 8 biscuits
02 -
1 large egg, beaten
03 -
1/2 cup (85 g) semisweet chocolate chips
04 -
1 cup (50 g) mini marshmallows
For frying and coating
05 -
6 cups (1.4 L) canola oil or vegetable oil, for frying
06 -
3/4 cup (75 g) finely crushed graham cracker crumbs
07 -
2 tablespoons granulated sugar
08 -
1/2 teaspoon ground cinnamon
09 -
Pinch of fine salt
10 -
Powdered sugar, for dusting, optional
# Instructions:
01 -
Separate the biscuits and split each one into two thinner rounds. Press each round into a 3-inch circle, keeping the center slightly thicker than the edges.
02 -
Place about 1 teaspoon chocolate chips and 4-5 mini marshmallows in the center of each dough circle. Do not overfill or the seams may open in the oil.
03 -
Brush the dough edges lightly with beaten egg. Gather the dough over the filling, pinch tightly to seal, and roll gently into a ball with the seam fully closed.
04 -
In a shallow bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and salt. Set the bowl near the frying station.
05 -
Pour 2 inches of oil into a heavy pot and heat to 335°F. Keep the temperature between 325°F and 350°F while frying.
06 -
Add 4-5 bombs at a time and fry for 2-3 minutes, turning often, until puffed and golden brown all over. Transfer briefly to paper towels.
07 -
While still hot, roll each bomb in the graham crumb coating. Dust lightly with powdered sugar if desired and serve warm.
# Good to know:
01 -
Best served warm within 10 minutes of frying.
02 -
Chill assembled bombs for up to 4 hours before frying if making ahead.
03 -
Keep oil below 350°F so the dough cooks through before browning too deeply.