Fried S'mores Bombs Recipe That Melts Hearts

Remember those perfect summer nights around the campfire, roasting marshmallows until they're golden and gooey? That's exactly what I wanted to capture when I first tried making Fried S'mores Bombs. These little pockets of joy transform classic s'mores into something even more magical – crispy fried biscuit dough hiding a molten center of chocolate and marshmallow, all wrapped in a crunchy graham cracker coat.

I'll never forget the first time I served these at a family barbecue. The kids went wild for them (okay, the adults too – let's be honest). There's something about biting through that golden exterior to find the marshmallow stretching like melted cheese that just makes people happy. And the best part? They're ridiculously easy to throw together when you're craving something sweet in a hurry.

Why You'll Love These Fried S'mores Bombs

Trust me, these crispy little bombs will become your new go-to dessert for all the right reasons. Here's why everyone goes crazy for them:

• That magical texture contrast: The crunch of golden graham cracker crumbs gives way to pillowy biscuit dough, then - surprise! - a river of melted chocolate and marshmallow lava.
• Foolproof to make: Even my 10-year-old niece can assemble these (though I handle the frying part). Refrigerated biscuit dough is our secret shortcut.
• Instant party hit: I've brought these to everything from backyard BBQs to book club, and the plate's always empty in minutes.
• Nostalgia in every bite: All the campfire s'mores flavor without needing to build a fire - genius, right?

Ingredients for Fried S'mores Bombs

Here's everything you'll need to make these ooey-gooey treats - I promise it's all super simple stuff you might already have in your pantry!

• 1 tube refrigerated biscuit dough (8 count): The flaky kind works best - no need to get fancy with buttermilk here
• 1 large egg, beaten: This is our glue for that perfect graham cracker crust
• ¼ cup semisweet chocolate chips: I like the mini ones - they melt faster!
• 1 ½ cups mini marshmallows (not large ones): Trust me, the big ones will burst right out
• Canola oil for frying (enough for 2-inch depth): About 4 cups should do it
• ½ cup finely ground graham cracker crumbs (from 4 full sheets): Crush them until they're like sand - no big chunks!

Ingredient Notes & Substitutions

Baking should be fun, not stressful - so here are my tried-and-true swaps if you're missing something:

• Biscuit dough: Out of the tube stuff? Whip up my quick 3-ingredient dough (flour, baking powder, butter) in a pinch
• Chocolate chips: Dark chocolate lovers? Go for it! Chopped chocolate bars work too
• Oil: Canola's my favorite, but vegetable or peanut oil will fry them up just fine
• Graham crackers: Out of these? Crushed cinnamon toast cereal makes a fun twist

Remember - the magic's in the melty center, so don't stress about being perfect!

Equipment You'll Need

Now, let's talk gear - but don't worry, you don't need anything fancy to make these Fried S'mores Bombs shine! I've made them with everything from professional fryers to my grandma's old cast iron pot. Here's what I always reach for:

• Deep fryer or heavy-bottomed pot: My Dutch oven works beautifully - just make sure whatever you use can hold at least 4 cups of oil safely
• Candy thermometer: This is non-negotiable, friends! Getting that oil to 375°F makes all the difference between golden perfection and greasy disappointment
• Paper towels: LOTS of them - for draining those hot little bombs and inevitable chocolatey fingers
• Rolling pin or clean hands: Honestly, I usually just press the dough balls flat between my palms - one less thing to wash!
• Slotted spoon: For safely fishing out your crispy creations without splashing hot oil everywhere

See? Nothing crazy! Just basic kitchen stuff you probably already have. The only "special" thing here is the thermometer, and trust me - it's worth owning one just for these little pockets of joy.

How to Make Fried S'mores Bombs

Okay, let's get to the fun part - transforming these simple ingredients into crispy, melty magic! I'll walk you through each step just like I do when teaching my nieces (minus the chocolate-covered giggles).

Step 1: Prepare the Dough and Filling

First, let's get those biscuit dough disks ready for their big moment. Separate the biscuits and gently flatten each one between your palms - you're aiming for about 3-inch circles. Don't roll them too thin, or they'll tear when we add the good stuff!

Now for the best part - the filling! Scatter about 5-6 chocolate chips and a small handful of mini marshmallows (maybe 8-10) in the center of each dough circle. Here's my secret: fold the dough like you're making a tiny calzone - bring the edges together and pinch, pinch, pinch until it's completely sealed. I sometimes wet my fingertips to help seal any stubborn spots. Warning: marshmallows are sneaky escape artists!

Step 2: Fry to Golden Perfection

While you're assembling, heat your oil to exactly 375°F - this is where that candy thermometer earns its keep! Too cool, and your bombs will soak up oil; too hot, and they'll brown before the centers melt. Once at temperature, dip each bomb in beaten egg, roll in graham crumbs (press gently so they stick), and fry 2-3 at a time - don't crowd the pot!

Watch them puff up like little golden pillows - about 2-3 minutes should do it. You'll know they're ready when they're evenly browned and floating happily. Careful - they might flip themselves over mid-fry, which is always good for a laugh!

Step 3: Drain and Serve

Use a slotted spoon to transfer your crispy creations to a paper towel-lined plate. Now comes the hardest part - waiting exactly 30 seconds before biting in (trust me, molten marshmallow burns are no joke). Serve immediately while that chocolate is still deliciously runny - I like to pile them high on a platter and watch them disappear!

Pro tip: Have napkins ready. These little bombs tend to ooze deliciously when bitten into - part of the charm if you ask me!

Tips for Perfect Fried S'mores Bombs

After making these dozens of times (okay, maybe hundreds - don't judge my sweet tooth!), I've learned all the tricks to guarantee fried s'mores success every time:

• Thermometer is key: That 375°F oil temp isn't just a suggestion - it's the difference between crispy and soggy. Check it between batches!
• Seal tight or pay the price: If your dough feels dry when sealing, dip your fingers in water - it creates the perfect edible glue to contain that marshmallow lava.
• Double-dip for crunch: Want extra graham cracker goodness? After the egg wash, do a quick second coat of crumbs right before frying.
• Work in small batches: Frying 2-3 at a time keeps the oil temperature stable and prevents sticky bomb collisions.
• Drain well: Let them rest on a cooling rack over paper towels - this keeps bottoms crisp instead of steaming.

Follow these simple tips, and you'll be the fried dessert hero at your next gathering!

Serving Suggestions

Oh, the possibilities with these Fried S'mores Bombs! While they're absolutely heavenly all on their own, I love dressing them up for special occasions. My personal favorite? Placing a still-warm bomb over a scoop of vanilla ice cream - the hot-cold contrast is pure magic. A drizzle of chocolate sauce never hurts either!

For summer parties, I'll arrange them on a platter with fresh strawberries and raspberries - the tart fruit cuts through the sweetness perfectly. And if you really want to wow guests, set up a DIY station with different dips: melted Nutella, caramel sauce, even a quick berry coulis. Trust me, you'll be the most popular person at the party!

Storage & Reheating

Let's be real - these Fried S'mores Bombs are at their absolute best fresh from the fryer when that marshmallow center is still stretching like melted mozzarella. But if (somehow!) you've got leftovers, here's how to handle them:

• Short-term storage: Tuck cooled bombs into an airtight container - they'll keep for about a day, though they'll lose that perfect crispness.
• Reheating magic: My air fryer trick brings them back to life! 350°F for 3 minutes gives you that just-fried crispness again.
• No air fryer? A quick toast in the oven at 375°F for 5 minutes works too - just watch them closely!

Pro tip: If the marshmallows harden, they'll soften again when reheated - nature's little dessert miracle!

Fried S'mores Bombs Nutrition Facts

Okay, let's get real for a minute - we all know these Fried S'mores Bombs aren't health food. But hey, everything in moderation, right? Here's the scoop on what you're getting in each glorious, melty bite (because knowledge is power, even with dessert).

Per bomb (based on making 8 from this recipe):

• Calories: 220 (worth every single one if you ask me)
• Fat: 11g (that's what gives them that irresistible richness)
• Saturated Fat: 3g
• Carbohydrates: 28g (hello, fluffy biscuit and sweet marshmallows!)
• Sugar: 12g (the good kind of sugar rush)
• Protein: 3g (surprising bonus protein from the egg wash!)
• Sodium: 280mg

Now, here's my kitchen truth - these numbers are estimates based on standard ingredients. Your exact counts might vary depending on how generous you are with those chocolate chips (no judgement here) or which biscuit brand you use. The graham cracker crumbs and oil absorption can fluctuate too.

My philosophy? Life's too short to stress over dessert nutrition facts - just enjoy every gooey bite and maybe take an extra lap around the block tomorrow!

FAQs About Fried S'mores Bombs

Over the years, I've gotten so many questions about these gooey little wonders - here are the answers to the ones I hear most often!

Can I bake instead of fry?
Sure thing! Bake at 375°F for 12-15 minutes until golden. They won't get quite as crispy, but still delicious - just watch for marshmallow explosions!

How to prevent marshmallows from leaking?
Two secrets: always use mini marshmallows (big ones burst!) and pinch those edges tighter than you think you need to. A little water on your fingertips helps seal stubborn spots.

Can I make these ahead?
Absolutely! Assemble the dough bombs up to 2 hours before frying (keep them chilled). Fry them fresh though - they lose that magical crispness if they sit.

Why won't my graham crumbs stick?
Make sure your egg wash is beaten well - no streaks! Press crumbs gently into the dough. If they're still being stubborn, try a second quick dip in egg then crumbs.

Are these safe for nut allergies?
Depends on your biscuit brand - always check labels. Most standard biscuit doughs are nut-free, but better safe than sorry!

Ready to Make Fried S'mores Bombs?

Well, what are you waiting for? Grab that biscuit dough and let's get frying! I can practically smell that golden graham cracker crust already. These little bombs of joy are just begging to be made at your next gathering (or, let's be honest - for that midnight snack craving we all get sometimes).

When you do whip up a batch, I'd love to see your handiwork! Tag me on Instagram with your creations - nothing makes me happier than seeing those melty chocolate shots and happy faces around your kitchen. Did you put your own spin on them? I want all the details! And if this recipe becomes a staple in your dessert rotation (trust me, it will), pay it forward by leaving a quick rating. Your feedback helps other dessert lovers find their new favorite treat too.

Now go forth and fry! Your inner child (and everyone around you) will thank you.

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