Last fall, during a community clean-up day, a group of us gathered to pick up litter along the trail behind the library. It was one of those crisp Saturdays that smells like firewood and wet leaves.
We were muddy, tired, and hungry by noon, so I invited a few neighbors over for something warm and easy. As I rifled through my pantry, I spotted a dusty box of graham crackers, a half-used bag of marshmallows from the summer’s last campfire, and a few chocolate bars tucked in a snack bin.
I’d seen deep-fried Oreos at the state fair and thought—why not try it with s’mores? Within minutes, I had marshmallows and chocolate wrapped up, dunked in batter, and sizzling away in hot oil. When I handed out those first golden bites—crispy outside, gooey center, the smell of melted chocolate and warm sugar filling the kitchen—it was the kind of silence that only happens when people are too busy chewing to talk.
Since then, it’s become a regular treat whenever someone stops by. They’re messy, indulgent, and absolutely joyful. It’s not the kind of snack you serve with linen napkins. This one belongs on paper towels, shared with sticky fingers and wide grins.
Short Description
Deep Fried S’mores Bites combine the classic campfire treat with a crispy, golden batter—melty marshmallows, gooey chocolate, and graham crackers turned into warm, handheld magic.
Key Ingredients
- 8 large marshmallows
- 8 small chocolate squares or a handful of chocolate chips
- 8 graham cracker squares (or crushed graham crackers for rolled version)
- 1 cup pancake mix (or homemade batter)
- ½ cup water (adjust for consistency)
- Oil for deep frying (vegetable or canola)
- Powdered sugar, for dusting (optional)
- Chocolate or caramel sauce, for drizzling (optional)
Tools Needed
- Mixing bowl
- Whisk
- Deep pan or fryer
- Slotted spoon
- Paper towels
- Tongs
Cooking Instructions
Step 1: Assemble the Bites
Place one marshmallow and a chocolate square between two graham cracker squares. Press gently to sandwich them.
If using crushed graham crackers, roll the marshmallow and chocolate into a ball and coat generously in the crumbs.
Step 2: Make the Batter
In a bowl, mix pancake mix with water. The batter should be smooth but thick enough to coat each bite—aim for a consistency similar to heavy cream. Add more water a tablespoon at a time if it’s too thick.
Step 3: Heat the Oil
In a deep pan, pour enough oil to submerge the bites. Heat to 350°F (175°C). Use a thermometer for accuracy.
Step 4: Dip and Fry
Using tongs or your fingers, dip each s’mores bite into the batter until fully coated. Carefully lower into the hot oil. Fry for about 1 to 2 minutes on each side until golden and puffy. Don’t overcrowd the pan.
Step 5: Drain and Serve
Remove with a slotted spoon and place on paper towels to drain. Dust with powdered sugar or drizzle with warm chocolate or caramel sauce before serving. Serve hot.
Why You’ll Love This Recipe
Crunch Meets Melt: Crisp batter outside, molten chocolate and gooey marshmallow inside.
Quick to Make: Just a few minutes of frying transforms simple ingredients into a decadent dessert.
Party-Ready: Perfect for casual gatherings, birthday treats, or a fun weekend surprise.
Kid-Friendly Fun: No campfire needed—just as fun to make as they are to eat.
Customizable: Add peanut butter, Nutella, or flavored chocolate for your own spin.
Mistakes to Avoid & Solutions
Oil Too Cool or Too Hot: Use a thermometer. If it’s under 325°F, your bites will soak up oil. Over 375°F, they burn before the inside melts.
Thin Batter: Batter should cling, not run off. If it’s sliding off the graham cracker, add a spoonful of dry mix.
Overcrowding the Fryer: Fry in small batches. Crowding drops the oil temp and makes bites greasy.
Soggy Graham Crackers: Assemble just before frying to keep the crackers from softening.
Chocolate Leakage: Tuck the chocolate securely between the marshmallow and graham crackers or roll tightly in the crushed version.
Serving and Pairing Suggestions
Best served hot and fresh with a dusting of powdered sugar.
Pair with hot cocoa, cold milk, or even espresso for grown-ups.
Set up a dipping station with sauces: caramel, strawberry, or peanut butter.
Serve at backyard parties, movie nights, or casual dessert buffets.
For special occasions, plate with a scoop of vanilla ice cream on the side.
Storage and Reheating Tips
Store cooled bites in an airtight container for up to 2 days.
Reheat in an oven or toaster oven at 300°F for 5–7 minutes until crisp and warm. Avoid microwaving—they’ll go soggy.
Freeze pre-fried, battered bites on a sheet tray, then store in a zip-top bag. Fry from frozen, adding 30 seconds to the fry time.
FAQs
1. Can I use mini marshmallows instead of large ones?
Yes, stack 2–3 minis together for similar gooeyness. They’re easier to roll if using crushed graham crackers.
2. What pancake mix works best?
Any basic mix will do—avoid sweetened or flavored versions for more control. You can also make a homemade batter with flour, baking powder, salt, and milk.
3. Can I make these in an air fryer?
Technically, yes, but results vary. Use a thicker batter and spray with oil. Air fry at 375°F for 6–8 minutes, turning once.
4. How do I keep the chocolate from leaking out?
Place it snugly between the marshmallow and cracker or use less-chunky chips. A thicker batter also helps seal it in.
5. Can kids help make this?
Absolutely, let them assemble the bites and dip into batter (with supervision). Leave the frying to adults, though.
Tips & Tricks
Chill assembled bites for 10 minutes before dipping, they’ll hold shape better.
Use tongs to dip into batter, it keeps fingers clean and makes coating easier.
Test one bite first to check oil temp and batter thickness. Adjust as needed.
Use milk chocolate for classic flavor, but dark chocolate adds richness.
For a campfire twist, add a pinch of cinnamon to the batter.
Recipe Variations
1. Peanut Butter S’mores Bites
Spread a bit of peanut butter on the graham crackers before assembling. The salty-sweet combo is irresistible.
2. Strawberry S’mores
Add a thin slice of fresh or dried strawberry between the chocolate and marshmallow. Adds tartness and color.
3. Caramel-Stuffed Bites
Use a soft caramel square in place of chocolate. They melt into a golden, buttery center.
4. Coconut Crunch
Roll assembled bites in shredded coconut before dipping in batter. Adds a tropical note and crispy finish.
5. Nutella-Filled
Swap chocolate for Nutella and use hazelnut spread inside. Pairs beautifully with banana slices added post-frying.
Final Thoughts
I made another batch of these Deep Fried S’mores Bites last weekend for my grandson’s birthday picnic in the backyard. We had balloons tied to the garden fence, finger paints on the table, and little hands reaching eagerly as the s’mores bites came out of the fryer. The powdered sugar puffed up in the breeze, dotting cheeks and noses.
Watching them bite into that crispy shell, eyes wide as the warm chocolate oozed out, reminded me why I keep returning to simple recipes like this. They aren’t fancy, but they deliver joy in the most immediate way—bite by bite, smile by smile. It’s a small pleasure, deep-fried and shared with people you love.
Deep Fried S’mores Bites
Print ThisIngredients
- 8 large marshmallows
- 8 small chocolate squares or a handful of chocolate chips
- 8 graham cracker squares (or crushed graham crackers for rolled version)
- 1 cup pancake mix (or homemade batter)
- ½ cup water (adjust for consistency)
- Oil for deep frying (vegetable or canola)
- Powdered sugar, for dusting (optional)
- Chocolate or caramel sauce, for drizzling (optional)
Instructions
Step 1: Assemble
Sandwich a marshmallow and chocolate square between two graham crackers. Or roll them into a ball and coat in crushed graham crackers.
Step 2: Make Batter
Mix pancake mix with water until smooth and thick like heavy cream. Add water gradually if needed.
Step 3: Heat Oil
Heat oil in a deep pan to 350°F (175°C). Use a thermometer to check.
Step 4: Dip & Fry
Dip each s’mores bite in batter and fry for 1–2 minutes per side until golden. Don’t overcrowd the pan.
Step 5: Drain & Serve
Drain on paper towels. Dust with powdered sugar or drizzle with chocolate or caramel. Serve warm.
