Take your dessert game up a notch with Fried S’mores Bombs—a modern, bite-sized twist on a campfire classic. These indulgent treats combine large marshmallows stuffed with melty chocolate, rolled in graham cracker crumbs, and coated in fluffy pancake batter before being deep-fried to golden perfection. Each bite explodes with gooey sweetness, crunchy coating, and rich chocolate, creating a dessert that’s as fun to make as it is to eat.
⭐ Why You’ll Love These
- Ready in under 30 minutes
- No campfire required—indoor s’mores magic
- Kid-friendly and party-perfect
- Customizable with fillings and coatings
- Impressive and indulgent, yet incredibly easy
🧾 Ingredients
- 10 large marshmallows
- ½ cup chocolate chips (semi-sweet or dark)
- ½ cup graham cracker crumbs
- 1 cup pancake mix
- ½ cup water
- Vegetable oil for frying
- Powdered sugar, for dusting (optional)
👩🍳 Step-by-Step Instructions (Detailed)
1. Heat the Frying Oil
Start by heating about 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot over medium heat. Use a thermometer to bring the oil to 350°F (175°C). Maintain this temperature throughout frying for crisp, golden results without greasy texture.
2. Prepare the Marshmallows
Using a paring knife, make a small incision on the side of each marshmallow to create a pocket. Carefully push 4–5 chocolate chips inside each marshmallow without tearing it open completely. Gently pinch the opening to partially close it around the chocolate.
3. Coat in Graham Cracker Crumbs
Roll the stuffed marshmallows in graham cracker crumbs, pressing lightly with your fingers to help the crumbs stick to the marshmallow’s natural tackiness. For extra crunch, repeat this step twice.
4. Make the Pancake Batter
In a mixing bowl, whisk together 1 cup of pancake mix and ½ cup water until the batter is smooth. The consistency should be thick enough to coat a marshmallow without sliding off. If needed, add a tablespoon of water at a time until just right.
5. Dip Each Marshmallow
Using a fork, skewer, or your fingers (dusted with a bit of powdered sugar), dip each coated marshmallow into the pancake batter. Gently rotate to cover completely, allowing excess batter to drip off.
6. Fry in Batches
Carefully lower 2 to 3 battered marshmallows into the hot oil. Fry for 2–3 minutes, turning them occasionally using a slotted spoon or spider strainer. You’re looking for an even, deep golden-brown exterior. Don’t overcrowd the pot—this helps maintain oil temperature.
7. Drain and Cool
Once golden and crisp, transfer each bomb to a paper towel-lined plate. Let them rest for 1–2 minutes. The inside will be molten—cooling slightly avoids burns and allows the structure to set.
8. Add Finishing Touches
Dust the warm s’mores bombs with powdered sugar using a fine sieve. This optional step adds a pretty finish and an extra hint of sweetness.
🍽️ Serving Suggestions
- Serve warm with vanilla ice cream for a hot-and-cold treat.
- Pair with chocolate sauce or caramel drizzle for dipping.
- Dress them up with crushed graham cracker sprinkle and mini flags for a festive touch.
🎨 Creative Variations
- Peanut Butter Core: Add peanut butter chips or a dab of nut butter inside.
- Holiday S’mores: Mix peppermint bits into the graham coating in winter.
- Adults Only: Add a splash of bourbon or Irish cream to the chocolate chips before stuffing.
💡 Pro Tips
- Use a thermometer to monitor your oil—consistency is key.
- Lightly dust your hands with powdered sugar to prevent marshmallow stickiness.
- Chill stuffed marshmallows for 5–10 minutes before battering to keep their shape.
🧁 Final Thought
Fried S’mores Bombs take the best parts of a campfire classic and turn them into a show-stopping treat you can make anytime, anywhere. Whether it’s a rainy-day dessert or a crowd-pleaser at your next party, these gooey, crispy bites deliver pure joy in every warm, chocolate-filled bite. Don’t be surprised when they disappear faster than you can fry the next batch!