One dusty summer afternoon, we were deep into a backyard cookout, the sun high and our bellies halfway full. While the adults swapped stories around the grill, my niece and nephew circled me like bees to honey, searching for something gooey and chocolatey to finish off the day.
The grill ran out of gas, and the usual s’mores plan went sideways. I spotted a can of biscuit dough next to chocolate bars and marshmallows—so I improvised. We flattened biscuits and tucked in a marshmallow and chocolate piece, sealing each one into a little dough ball.
As I carefully dropped them into the fryer outdoors—keeping an eye so neighbors didn’t peek—aromas of warm sugar and chocolate wafted through the air. The kids’ eyes grew wide when the golden orbs emerged, dusted in cinnamon sugar and still-steaming. We each sank a bite inside, and that moment of gooey marshmallow and melted chocolate made them giggle with delight.
Back inside, I drizzled chocolate sauce and watched napkins vanish under sticky fingers. No campfire needed, no burnt marshmallows, just this simple, decadent twist on a cherished childhood treat. It turned a minor inconvenience into a new favorite, full of shared laughter, fleeting summer light, and the memories that come from mixing tradition with a bit of spontaneity.
Short Description
Golden Fried Smores Bombs bursting with melted chocolate and marshmallow, rolled in cinnamon-sugar and drizzled in chocolate—an indulgent twist on classic s’mores.
Key Ingredients
- 1 tube refrigerated biscuit dough (8 biscuits)
- 8 large marshmallows
- 8 pieces of chocolate (~1-inch squares) or chocolate chips
- ½ cup crushed graham crackers
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- Vegetable oil for frying
- Chocolate sauce for drizzling
Tools Needed
- Heavy-bottomed pot or deep fryer
- Candy or deep-fry thermometer
- Slotted spoon or spider strainer
- Mixing bowls
- Paper towels for draining
Cooking Instructions
Step 1: Heat the Oil
In a deep pot or fryer, pour in about 2 inches of vegetable oil. Heat it to 350 °F, monitoring with a thermometer.
Step 2: Prep Dough Balls
Flatten each biscuit into a 3-inch circle. Place chocolate and a marshmallow in the center. Pinch edges to seal completely with no gaps.
Step 3: Coat Cinnamon-Sugar
Mix crushed graham crackers, sugar, and cinnamon in a bowl. Set aside.
Step 4: Fry the Bombs
Carefully add dough balls to the hot oil in batches—don’t overcrowd. Fry 2–3 minutes, turning halfway, until golden brown and crisp.
Step 5: Coat & Drain
Lift each bomb with a slotted spoon. Roll immediately in the cinnamon-sugar mixture. Place on paper towels to drain excess oil.
Step 6: Serve Warm
Arrange on a plate, drizzle with chocolate sauce, and serve while warm and gooey.
Why You’ll Love This Recipe
Flavor Explosion: Sweet marshmallow, rich chocolate, crisp dough, and crunchy sugar coating in every bite
Quick & Fun: Ready in under 15 minutes with simple ingredients
Crowd-Pleasing: A hit with all ages—perfect for outdoor gatherings or indoor treats
Customizable: Try different chocolates or nuts inside for variation
Mistakes to Avoid & Solutions
Oil too hot can burn the outside before the center melts
Solution: Keep oil at a steady 350 °F, adjusting the heat as needed
Open seams cause leaking
Solution: Pinch thoroughly and test one before frying all
Overcrowding the fryer cools oil and leads to greasy bombs
Solution: Fry in small batches for consistent temperature
Ignoring oil temperature changes leads to uneven cooking
Solution: Monitor and adjust heat between batches
Serving and Pairing Suggestions
Serve warm on a platter at parties, fairs, or family nights
Pair with cold milk, coffee, or a scoop of vanilla ice cream
Ideal for buffet-style dessert tables or game nights
Storage and Reheating Tips
Best eaten fresh, texture changes after cooling
To reheat, warm in a 300 °F oven for 5–7 minutes until center is gooey again
Not suitable for freezing, frying texture degrades upon thawing
FAQs
1. Can I bake instead of frying?
You can bake at 375 °F for 12–15 minutes, but fried bombs have the best texture and flavor.
2. What oil works best?
Use a neutral oil with a high smoke point, like vegetable or canola.
3. Can I use chocolate chips?
Yes. Use 1–2 tsp per bomb to avoid overflow.
4. Are mini marshmallows okay?
Large marshmallows create a better gooey center—mini ones work but may not melt as nicely.
5. Any allergy-free options?
Use dairy-free biscuits and chocolate, but note frying may be cross-contaminated.
Tips & Tricks
Slightly freeze marshmallow and chocolate combos before sealing to prevent leaks
Dry-roll bombs in sugar before frying to reduce sticking
Maintain consistent oil temperature by adjusting burner
Allow bombs a minute to settle before eating—hot syrup inside
Recipe Variations
Peanut Butter Surprise: Add a small dollop of peanut butter with chocolate and marshmallow
Strawberry Dream: Add a fresh strawberry slice inside before frying
Spiced Delight: Add a pinch of cocoa powder and cayenne to cinnamon-sugar for a warm kick
Final Thoughts
Handing those warm, sugar-dusted bombs to my niece and nephew that summer afternoon felt like passing along a bit of sweetness both in flavor and memory. Every crunchy bite hid the softest, warmest center, and I could tell they’d remember this treat long after the dishes were done.
I like that such a simple idea—biscuit, chocolate, marshmallow—can spark that kind of joy. If you’re looking to surprise someone with a nostalgic twist or just need a fun weekend project, these Fried Smores Bombs are bound to deliver smiles and sticky fingers aplenty.
Fried Smores Bombs
Print ThisIngredients
- 1 tube refrigerated biscuit dough (8 biscuits)
- 8 large marshmallows
- 8 pieces of chocolate (~1-inch squares) or chocolate chips
- ½ cup crushed graham crackers
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- Vegetable oil for frying
- Chocolate sauce for drizzling
Instructions
Step 1: Heat Oil
Heat 2 inches of vegetable oil in a deep pot to 350 °F.
Step 2: Fill Dough
Flatten each biscuit to 3 inches. Add chocolate and a marshmallow to the center. Seal tightly.
Step 3: Make Coating
Mix graham crackers, sugar, and cinnamon in a bowl.
Step 4: Fry
Fry dough balls in batches for 2–3 minutes, turning halfway, until golden.
Step 5: Coat & Drain
Remove with a slotted spoon. Roll in cinnamon-sugar and drain on paper towels.
Step 6: Serve
Drizzle with chocolate sauce and serve warm.
