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Fried S'mores Bombs

Fried S’mores Bombs

  • Author: olivia hartwellen
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Dive into the world of decadent desserts with our Fried S’mores Bombs, a perfect fusion of crispy, golden biscuit dough and the classic, irresistible filling of melting chocolate and gooey marshmallows. This recipe elevates the traditional campfire s’mores to an indulgent treat that can be enjoyed year-round, bringing the essence of summer nights right to your kitchen.


  • 1 tube refrigerated biscuit dough
  • 1 large egg, beaten
  • ¼ cup semisweet chocolate chips
  • 1½ cups mini marshmallows
  • Canola oil, for frying
  • ½ cup finely ground graham cracker crumbs (from 4 sheets of graham cracker)


  1. Cut each raw biscuit into 4 equal pieces. Working with one piece at a time, stretch out the edges of the dough, leaving the middle a bit thicker, to approximately a 1 ½ to 2-inch wide piece.
  2. Brush edges of stretched dough with egg and arrange ½ teaspoon chocolate chips, (about 5 chips) and 4 mini marshmallows in the center of the dough. Using your fingers, pinch the egg-washed edges of the biscuit dough together to form a ball around the filling. Pinch again to make sure the edges are sealed. Repeat with remaining dough, egg, chocolate chips, and marshmallow, evenly spacing prepared balls on a plate or baking sheet.
  3. Heat ¾-inch oil in a nonstick T-fal Jumbo Cooker over medium heat to 325 degrees. Place graham cracker crumbs in a large bowl.
  4. Working in batches of 5 or 6, carefully add the prepared balls to the hot oil and fry until golden brown and cooked through, turning a few times to brown all over, about 2 to 3 minutes, maintaining the oil temperature around 325, but no higher than 350.
  5. Using a spider or slotted spoon, remove fried balls from oil and immediately toss in the bowl with the graham crackers to coat the outside. Remove coated balls to a plate and repeat with remaining balls and graham cracker. Serve warm.


  1. Temperature Control is Key: Maintaining the oil temperature at 325 degrees Fahrenheit ensures that each bomb is cooked to golden perfection without absorbing too much oil or burning. Use a thermometer to monitor the temperature closely during frying.
  2. Seal Them Well: To prevent any filling from leaking out during frying, it’s crucial to pinch the edges of the biscuit dough tightly around the chocolate chips and marshmallows. A good seal also helps to create a nice round shape for each bomb.
  3. Serve Immediately: These bombs are best enjoyed warm, with the chocolate and marshmallows still gooey and the exterior crispy. Prepare them close to serving time for the best taste and texture experience.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Cuisine: American


  • Serving Size: 8 servings
  • Calories: 300 kcal