Picture this: golden, crispy-on-the-outside, gooey-on-the-inside pockets of chocolate, marshmallow, and graham cracker—basically a campfire s’more gone rogue and deep-fried. Welcome to the magic of Fried S’mores Bombs, the ultimate indulgent dessert that takes everything you love about the classic treat and cranks it up to dessert legend status.
These little sweet bombs are everything your inner child dreams of. Soft, melty centers with chocolate and marshmallow oozing out with every bite, hugged by a buttery biscuit or dough shell and fried to crunchy golden bliss. And to top it all off? A light dusting of powdered sugar, maybe a drizzle of melted chocolate, or even a scoop of ice cream if you’re feeling extra. Spoiler: you should be.
Fried S’mores Bombs are party-perfect, ridiculously easy to make, and guaranteed to blow minds at any gathering. They’re the kind of dessert you bust out when you want to go all in—no campfire, no baking sheets, just a hot skillet, a few pantry staples, and about 15 minutes to dessert greatness.
Why You’ll Love These Fried S’mores Bombs
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All the classic s’mores flavors—but crispier, hotter, and more indulgent.
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Ooey-gooey center of melted chocolate and marshmallow in every bite.
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Quick to make—less than 30 minutes from start to finish.
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Uses halal-friendly ingredients with no pork-based gelatin or alcohol.
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Totally customizable: add Nutella, peanut butter, caramel, or banana slices.
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Perfect for parties, late-night cravings, or wow-factor treats.
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Made with biscuit dough, crescent dough, or homemade pastry.
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Deep-fried, air-fried, or baked—you pick your favorite method.
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Make them ahead of time and fry just before serving.
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Seriously addictive—expect zero leftovers.
Preparation Time and Yield
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Prep Time: 15 minutes
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Cook Time: 5–6 minutes
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Total Time: 20–25 minutes
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Yield: 8–10 bombs
Nutritional Information (Per Bomb)
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Calories: 210
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Carbohydrates: 24g
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Protein: 2g
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Fat: 12g
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Fiber: 1g
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Sugar: 12g
Ingredients for Fried S’mores Bombs
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1 can refrigerated biscuit dough or crescent roll dough (halal-certified)
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1 cup mini marshmallows or halal-friendly marshmallow pieces
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1/2 cup milk chocolate chips or chocolate squares
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1/4 cup crushed graham crackers
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1 egg, beaten (optional, for sealing)
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Vegetable oil for frying
Optional Toppings:
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Powdered sugar
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Melted chocolate for drizzling
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Extra graham cracker crumbs
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Whipped cream or vanilla ice cream (for serving)
Step-by-Step Instructions for Fried S’mores Bombs
Step 1: Prep the filling
In a bowl, mix together mini marshmallows, chocolate chips, and crushed graham crackers. You want enough for about 1–2 tablespoons of filling per bomb. Set aside.
Step 2: Flatten the dough
Separate your dough into 8–10 pieces. Flatten each piece into a 3–4 inch circle. If using crescent dough, press the seams together first.
Step 3: Add the filling
Place a spoonful of the marshmallow-chocolate-graham cracker mix in the center of each circle. Don’t overfill—just enough to close the dough comfortably around the filling.
Step 4: Seal the bombs
Fold the dough up around the filling, pinch to seal completely, and roll gently into a ball shape. You can brush the edges with a little beaten egg to help seal them tighter.
Step 5: Heat the oil
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Make sure the oil is hot enough before frying—this keeps the bombs from absorbing too much oil.
Step 6: Fry the bombs
Carefully drop 2–3 bombs at a time into the oil. Fry for 1–2 minutes per side, or until golden brown all over. Don’t overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.
Step 7: Finish and serve
Dust with powdered sugar while still warm, drizzle with melted chocolate, and serve immediately—preferably with a scoop of vanilla ice cream for the full experience.
Ingredient Background
Marshmallows give the signature s’mores stretch—use halal-certified versions made with plant-based or fish-derived gelatin.
Chocolate brings the melty richness. Classic milk chocolate gives you that nostalgic flavor, but dark chocolate or Nutella can add depth and complexity.
Graham crackers, slightly sweet and crisp, provide crunch and balance the creaminess of the marshmallow and chocolate. When crushed and added to the filling, they mimic the campfire treat inside a fried, flaky shell.
Dough, whether biscuit or crescent, becomes a pillowy, golden envelope that holds everything together. It puffs up and crisps when fried, making it the perfect edible pocket for your gooey filling.
Technique Tips for Fried S’mores Bombs
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Seal them tightly so the filling doesn’t escape while frying.
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Don’t overfill—less is more when it comes to melted fillings.
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Use a thermometer to keep oil at 350°F for the perfect fry.
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Drain on paper towels immediately after frying to remove excess oil.
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Serve right away for maximum goo factor.
Alternative Presentation Ideas
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Serve sliced on a dessert charcuterie board with fresh berries and dipping sauces.
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Stack on skewers and drizzle with chocolate and crushed grahams for party-ready presentation.
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Cut into mini bites and place in cupcake liners for finger-friendly desserts at showers or parties.
Freezing and Storing Fried S’mores Bombs
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Uncooked: Freeze assembled bombs on a tray, then store in freezer bags. Fry from frozen or thaw before frying.
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Cooked: Store in fridge for up to 2 days. Reheat in the oven or air fryer to crisp them back up.
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Make-ahead: Assemble earlier in the day and fry right before serving.
Healthier Twist Ideas
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Bake at 375°F for 12–15 minutes instead of frying.
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Use dark chocolate and whole wheat graham crackers.
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Opt for reduced-fat crescent dough or homemade whole grain dough.
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Try air-frying at 375°F for 6–8 minutes for a lighter version.
Serving Suggestions for Events
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Movie night: Serve warm with hot cocoa and cozy blankets.
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Birthday parties: Add toppings bar with sprinkles, caramel, and sauces.
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Holiday dessert table: Spice up the filling with cinnamon or peppermint for a seasonal twist.
Frequently Asked Questions (FAQs)
1. Can I bake these instead of frying?
Yes! Bake at 375°F for 12–15 minutes, then brush with butter and roll in cinnamon sugar or dust with powdered sugar.
2. Can I make these in the air fryer?
Absolutely. Air fry at 375°F for 6–8 minutes. Lightly oil or spray the bombs first for crispness.
3. Can I freeze these?
You can freeze them before frying. Don’t freeze once fried—the texture won’t hold up as well.
4. What if I don’t have graham crackers?
Use digestive biscuits, crushed shortbread, or even crushed cookies.
5. Can I use large marshmallows?
Yes, just cut them in half so they melt evenly and don’t overwhelm the filling.
6. What’s the best chocolate to use?
Milk chocolate chips or squares are classic, but semisweet and dark chocolate are great for richer flavor.
7. How do I prevent leaks when frying?
Seal the dough really well. Press the seams tightly, and use egg wash if needed to hold it all together.
8. Can I make these gluten-free?
Use gluten-free dough and graham crackers. Marshmallows and chocolate are usually gluten-free, but always check the label.
9. Are these messy?
They’re meant to be! Serve with forks or on napkins if you’re going for that full gooey, drippy, “worth it” bite.
10. Can I add peanut butter or caramel?
Yes! Just use a thin layer and don’t overfill. It adds incredible flavor and richness.
Conclusion
Fried S’mores Bombs are everything we love about dessert—nostalgic, melty, rich, and totally irresistible—all bundled into one glorious bite. They’re easy to make, wildly fun to eat, and guaranteed to bring big reactions whether you’re serving them at a party or sneaking one in your kitchen after midnight.
They’re not just dessert. They’re a moment. One filled with golden crispness, stretchy marshmallow magic, and a little chocolate-induced happiness. So grab your dough, heat up that oil, and make your kitchen smell like the best part of summer—no campfire required.
Print
Fried S’mores Bombs
- Total Time: 20–25 minutes
- Yield: 8–10 bombs 1x
Ingredients
- 1 can refrigerated biscuit dough or crescent roll dough (halal-certified)
- 1 cup mini marshmallows or halal-friendly marshmallow pieces
- 1/2 cup milk chocolate chips or chocolate squares
- 1/4 cup crushed graham crackers
- 1 egg, beaten (optional, for sealing)
- Vegetable oil for frying
Optional Toppings:
- Powdered sugar
- Melted chocolate for drizzling
- Extra graham cracker crumbs
- Whipped cream or vanilla ice cream (for serving)
Instructions
Step 1: Prep the filling
In a bowl, mix together mini marshmallows, chocolate chips, and crushed graham crackers. You want enough for about 1–2 tablespoons of filling per bomb. Set aside.
Step 2: Flatten the dough
Separate your dough into 8–10 pieces. Flatten each piece into a 3–4 inch circle. If using crescent dough, press the seams together first.
Step 3: Add the filling
Place a spoonful of the marshmallow-chocolate-graham cracker mix in the center of each circle. Don’t overfill—just enough to close the dough comfortably around the filling.
Step 4: Seal the bombs
Fold the dough up around the filling, pinch to seal completely, and roll gently into a ball shape. You can brush the edges with a little beaten egg to help seal them tighter.
Step 5: Heat the oil
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Make sure the oil is hot enough before frying—this keeps the bombs from absorbing too much oil.
Step 6: Fry the bombs
Carefully drop 2–3 bombs at a time into the oil. Fry for 1–2 minutes per side, or until golden brown all over. Don’t overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.
Step 7: Finish and serve
Dust with powdered sugar while still warm, drizzle with melted chocolate, and serve immediately—preferably with a scoop of vanilla ice cream for the full experience.
- Prep Time: 15 minutes
- Cook Time: 5–6 minutes
Nutrition
- Calories: 210
- Sugar: 12g
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g