Fried S’mores Bombs

I take everything I love about classic campfire s’mores and turn it into a warm, crispy, gooey dessert bite. These Fried S’mores Bombs are golden on the outside, filled with melted chocolate and fluffy marshmallow on the inside, and rolled in graham cracker crumbs for that perfect nostalgic finish. They are quick to make and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can refrigerated biscuit dough

8 large marshmallows

8 chocolate squares (milk or dark)

4 graham crackers, crushed into fine crumbs

1 cup vegetable oil (for frying)

Optional: powdered sugar or chocolate sauce for serving

Directions

Prep filling:

I flatten each biscuit into a 3–4 inch circle. I place one marshmallow and one chocolate square in the center of each piece of dough.

Seal bombs:

I wrap the dough around the filling and pinch it tightly to seal. I roll it gently in my hands to form a smooth ball, making sure there are no cracks so the filling does not leak out while frying.

Crush graham crackers:

I place the crushed graham crackers in a shallow bowl or plate and set them aside for coating later.

Heat oil:

I pour about 1 inch of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C).

Fry:

I carefully fry 2–3 bombs at a time, turning them as needed, until they are golden brown, about 1–2 minutes per side. I avoid overcrowding the pan to keep the oil temperature steady.

Drain and coat:

I remove the bombs with a slotted spoon and place them on paper towels to drain. While they are still warm, I roll them in the crushed graham crackers.

Serve:

I enjoy them warm for the best gooey texture. I sometimes drizzle melted chocolate over the top or dust them with powdered sugar before serving.

Servings and Timing

Servings: About 8 bombs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Variations

I sometimes replace the chocolate square with a spoonful of Nutella for a hazelnut twist.

I like adding a peanut butter chip or two inside for a peanut butter and chocolate version.

If I prefer not to fry, I bake them at 350°F for about 13–15 minutes. I notice frying gives the crispiest outside and the best gooey contrast, but baking still works well.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.

To reheat, I warm them in the oven or air fryer at 350°F for about 5–7 minutes to help bring back the crisp exterior. I avoid microwaving if possible because it can make the outside soft instead of crispy.

FAQs

Can I make these ahead of time?

I can assemble the bombs a few hours ahead and keep them covered in the refrigerator. I fry them just before serving for the best texture.

Why did my bombs open while frying?

I make sure to pinch the seams tightly and roll the dough smooth without cracks. If the seal is weak, the marshmallow can leak out during frying.

Can I use different chocolate?

I use milk or dark chocolate, but I can also experiment with flavored chocolate bars or filled chocolate squares for a fun twist.

Can I air fry these instead?

I can air fry them at 350°F for about 6–8 minutes, checking halfway through. I lightly spray them with oil to help them brown.

Do I have to roll them in graham crackers after frying?

I like the extra crunch and flavor from the graham cracker coating, but I can skip it or simply dust them with powdered sugar if I prefer.

Conclusion

I love how these Fried S’mores Bombs transform simple ingredients into a warm, gooey dessert that feels both nostalgic and indulgent. Whether I fry or bake them, I always end up with a treat that disappears quickly. Whenever I want something fun, sweet, and comforting, this is the recipe I reach for.

📖 Recipe:

Fried S’mores Bombs

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• Author: Sophia
• Total Time: 30 minutes
• Yield: 8 bombs
• Diet: Vegetarian

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Description

Golden and crispy on the outside with a warm, gooey marshmallow and melted chocolate center, these Fried S’mores Bombs are a fun twist on the classic campfire treat. Rolled in graham cracker crumbs, they deliver nostalgic flavor in every bite.

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Ingredients

1 can refrigerated biscuit dough (8 biscuits)

8 large marshmallows

8 chocolate squares (milk or dark)

4 graham crackers, crushed into fine crumbs

1 cup vegetable oil (for frying)

Optional: powdered sugar or chocolate sauce for serving

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Instructions

1. Flatten each biscuit into a 3–4 inch circle. Place one marshmallow and one chocolate square in the center of each.
2. Wrap the dough around the filling and pinch tightly to seal. Roll gently into a smooth ball with no cracks.
3. Place crushed graham crackers in a shallow bowl and set aside.
4. Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).
5. Fry 2–3 bombs at a time for 1–2 minutes per side, turning as needed, until golden brown. Do not overcrowd the pan.
6. Remove with a slotted spoon and drain on paper towels.
7. While still warm, roll each bomb in crushed graham crackers.
8. Serve warm, optionally drizzled with chocolate sauce or dusted with powdered sugar.

Notes

Seal the dough tightly to prevent marshmallow from leaking during frying.

For a baked version, bake at 350°F for 13–15 minutes until golden brown.

Air fry at 350°F for 6–8 minutes, lightly spraying with oil.

Substitute chocolate squares with Nutella or add peanut butter chips for variation.

Best served warm for maximum gooey texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 bomb
• Calories: 210
• Sugar: 12g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 5mg