There’s just something magical about s’mores, isn’t there? The gooey marshmallow, the rich, melted chocolate, and that little crunch of graham cracker — it’s pure nostalgia in every bite. But today, I’m taking our beloved campfire classic to the next level with these Fried S’mores Bombs. Trust me, once you try them, you’ll be hooked!
I first made these for a family get-together, and let’s just say they disappeared fast. Everyone was oohing and aahing over the crispy outside and the gooey, chocolatey center. My kids actually called them “s’mores doughnut holes,” which made me smile because, honestly, that’s not too far off!
These little treats are perfect for parties, fairs, or when you just want to indulge your sweet tooth. And the best part? You don’t need a campfire, just a skillet and a few simple ingredients you probably already have at home.
WHY YOU’LL LOVE THESE FRIED S’MORES BOMBS
Quick and Easy: The whole process from start to finish takes less than 30 minutes.
Minimal Ingredients: You only need seven basic ingredients.
Party Favorite: These are a guaranteed crowd-pleaser.
Fun to Make: Great for getting the kids involved in the kitchen.
Alright, let’s dive into the recipe and get you started on making these irresistible little bombs of happiness!
INGREDIENTS YOU’LL NEED
10 large marshmallows
120g chocolate chips
120g graham cracker crumbs
240g pancake mix
120ml water
Vegetable oil for frying
Powdered sugar for dusting (optional)
STEP 1: HEAT YOUR OIL
Before we get started assembling, it’s important to heat your oil properly. Use a deep fryer or a large, deep skillet and bring your vegetable oil up to 350°F (175°C).
Pro Tip: Use a thermometer if you have one — it makes all the difference in getting that perfectly golden, crispy coating. If the oil isn’t hot enough, your batter will soak up too much oil and become greasy instead of crispy.
STEP 2: STUFF THE MARSHMALLOWS
Now for the fun part! Take each of your large marshmallows and make a small slit in the side. Gently stuff a few chocolate chips into each one. Don’t overstuff — you want them to close back up and hold together when you’re frying.
Variation Tip: If you want an extra burst of chocolate, you can also tuck a small square of your favorite chocolate bar inside instead of the chips. This gives you a slightly richer, more decadent center.
STEP 3: COAT IN GRAHAM CRACKER CRUMBS
Once your marshmallows are stuffed, roll them in graham cracker crumbs. Press gently as you roll to help the crumbs stick to the marshmallow surface. This layer not only gives you that classic s’mores flavor but also helps the pancake batter adhere better during the next step.
Helpful Hint: If the crumbs aren’t sticking well, you can lightly dampen the marshmallow with a touch of water before rolling.
STEP 4: MIX THE BATTER
In a small bowl, combine your pancake mix and water. Stir until smooth and lump-free. The batter should be thick enough to coat the marshmallows well but not so thick that it clumps up. Think slightly thinner than cake batter — you want it to flow but still cling.
Quick Tip: If your batter seems too thin, add a tiny bit more pancake mix. If it’s too thick, a splash of water will loosen it up.
FRIED S’MORES BOMBS: FINISHING TOUCHES AND EXPERT TIPS
Welcome back! Now that we’ve prepped our marshmallows and have them perfectly stuffed, crumb-coated, and ready to go, it’s time for the most exciting part — frying! This is where the magic really happens and those little bombs turn into crispy, golden pockets of gooey goodness.
Before we jump in, let me just say: don’t be intimidated by deep-frying. I know some people get nervous around hot oil (I used to be one of them!), but with a few simple precautions, you’ll have nothing to worry about.
Let’s pick up right where we left off.
STEP 5: DIP THE MARSHMALLOWS IN BATTER
Now it’s time to coat your prepped marshmallows in that smooth pancake batter. One by one, dip each graham cracker-coated marshmallow into the batter. Make sure they’re completely covered — you don’t want any of that gooey filling peeking out, or it may leak during frying.
You can use a fork or small skewer to make dipping easier and a bit less messy.
Helpful Tip: Let any excess batter drip off before you place them into the oil. This will help them fry up more evenly without creating little batter tails.
STEP 6: FRY TO GOLDEN PERFECTION
Carefully lower your battered marshmallows into the hot oil using a slotted spoon or skimmer. Don’t overcrowd the pan — I like to fry about 3 or 4 at a time, depending on the size of my skillet.
Fry each batch for about 2-3 minutes, or until the exterior is golden brown and crispy. You’ll see the batter puff up slightly as it cooks, sealing in all that melty chocolate and gooey marshmallow inside.
Safety Reminder: Always keep an eye on your oil temperature. If it drops too low, your bombs will absorb too much oil; if it gets too hot, they can burn on the outside before the inside is properly heated.
STEP 7: DRAIN AND COOL
Once your s’mores bombs are beautifully golden, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain off any excess oil.
Let them cool for just a minute or two — they’ll be molten hot inside right after frying, and you don’t want any burned tongues!
STEP 8: OPTIONAL FINISHING TOUCHES
For an extra touch of sweetness and that classic fair-style vibe, you can dust your fried s’mores bombs with powdered sugar right before serving. It’s totally optional but definitely adds a pretty presentation.
TIPS FOR PERFECT FRIED S’MORES BOMBS
Now that you’ve mastered the basic steps, let me share a few of my personal tips and tricks to make sure your fried s’mores bombs turn out perfect every time:
Consistent Oil Temperature: Use a thermometer if you have one. Keeping your oil at a steady 350°F (175°C) is the key to even frying.
Prep Ahead: You can stuff and crumb-coat your marshmallows ahead of time and store them in the fridge for a few hours before frying. Just make sure to dip them in batter right before frying.
Serve Fresh: These are best enjoyed warm, right after frying. That’s when the centers are perfectly melty and gooey.
Experiment with Fillings: Try using different types of chocolate — milk, dark, or even flavored varieties like caramel-filled chocolate squares. You can also add a tiny bit of peanut butter with the chocolate for a fun twist.
Safety First: Always use caution when frying, especially around kids. Keep a close eye on the oil and never leave it unattended.
FRIED S’MORES BOMBS: FAQS AND FINAL THOUGHTS
We’ve gone through all the steps to create these amazing Fried S’mores Bombs, and by now, you’re probably itching to give them a try. Before you head to the kitchen, let’s answer some common questions that might pop up as you’re preparing this recipe. These FAQs should help you troubleshoot and feel extra confident when you start frying.
FREQUENTLY ASKED QUESTIONS
1. Can I use homemade pancake batter instead of a mix?
Absolutely! If you have a favorite homemade pancake batter recipe, feel free to use it. Just make sure the consistency is slightly thicker than your usual pancake batter so it sticks well to the marshmallows and doesn’t run off.
2. What type of oil is best for frying?
Vegetable oil works perfectly for this recipe because it has a high smoke point and a neutral flavor. You can also use canola oil or peanut oil if you prefer.
3. How do I keep the filling from leaking out?
The key is making sure your marshmallows are well sealed after stuffing, coating them evenly in graham cracker crumbs, and fully covering them with batter. If any marshmallow is exposed, it may cause leaks during frying.
4. Can I make these ahead of time?
You can prep the stuffed and crumb-coated marshmallows ahead of time and store them in the fridge for a few hours. However, it’s best to fry them just before serving so you get that perfect crispy outside and gooey inside.
5. What’s the best way to reheat leftovers?
Honestly, these are best enjoyed fresh. But if you do have leftovers, you can reheat them in an air fryer or toaster oven at 300°F for a few minutes to help re-crisp the outside without making them soggy.
6. Can I make these without frying them?
Frying is what gives these bombs their crispy shell, but if you want a lighter version, you could try baking them at 375°F for about 10-12 minutes. They won’t be quite as crispy, but still tasty!
7. Are there other fillings I can try?
Definitely! Get creative — try caramel bits, peanut butter chips, or even Nutella inside your marshmallows for different flavor combinations.
FINAL THOUGHTS
There’s just something incredibly satisfying about biting into one of these Fried S’mores Bombs. The crispy outer shell gives way to that warm, gooey marshmallow and melted chocolate center — all wrapped up with the nostalgic flavor of graham crackers. It’s like your favorite campfire treat got a carnival-style makeover.
I love recipes like this because they’re simple, fun, and always a huge hit with family and friends. Plus, they’re the kind of treat that sparks conversation and brings back happy memories of summers spent roasting marshmallows under the stars.
If you try this recipe, I’d love to hear how it turned out for you! Did you stick with the classic version or put your own twist on it? Leave a comment and let me know — I’m always excited to see what creative spins everyone comes up with.
Happy frying, and enjoy every gooey bite!
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Fried S’mores Bombs
Description
Fried S’mores Bombs are a fun twist on the classic campfire treat, combining gooey marshmallows, melted chocolate, and graham cracker crumbs, all wrapped in a crispy pancake batter coating. Deep-fried to golden perfection, these bite-sized desserts are perfect for parties, fairs, or whenever you’re craving something indulgent and nostalgic.
Ingredients
10 large marshmallows
120g chocolate chips
120g graham cracker crumbs
240g pancake mix
120ml water
Vegetable oil for frying
Powdered sugar for dusting (optional)
Instructions
Heat the vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
Make a small slit in each marshmallow and fill it with a few chocolate chips.
Roll the stuffed marshmallows in graham cracker crumbs, pressing gently so the crumbs adhere to the surface.
In a small bowl, combine the pancake mix and water, stirring until the batter is smooth and free of lumps.
Dip each graham cracker-coated marshmallow into the pancake batter, ensuring it is completely covered.
Carefully lower the battered marshmallows into the hot oil. Fry in batches, cooking each batch for about 2-3 minutes or until the exterior is golden brown and crispy.
Use a slotted spoon to remove the fried s’mores bombs from the oil and place them on paper towels to drain excess oil.
If desired, dust with powdered sugar before serving.
Notes
Be careful not to overcrowd the pan, as this can lower the oil temperature and affect the frying results. Serve the s’mores bombs warm for the best gooey, melted center. You can also experiment by adding a small square of chocolate inside the marshmallows for a richer filling.
