Fried Smores Bombs Recipe – Easy Campfire Snack in 20 Minutes

The first time I bit into a crispy, gooey fried s’mores bomb, I swear my taste buds threw a party. Imagine warm, melted chocolate and sticky marshmallow wrapped in golden-fried dough—honestly, it’s pure bliss in every bite. The crackle of the crust, the sweet aroma wafting up, and that ooey-gooey pull when you break one open? That’s the kind of campfire magic we all crave (even when you’re stuck inside on a rainy night).

Let me tell you, fried s’mores bombs aren’t just another shortcut dessert—they’re my secret weapon for epic snacking. I first made these during a backyard bonfire with my kids, and they disappeared faster than I could fry them. Since then, they’ve become our go-to treat for sleepovers, cozy movie nights, and yes, every camping trip. You don’t need a fancy fire pit or hours to whip these up either. With just a handful of simple ingredients and about 20 minutes, you’ll have a snack that everyone will fight over (seriously, I’ve seen it happen).

This fried s’mores bombs recipe is perfect for busy families, s’mores lovers, or anyone needing a little comfort food pick-me-up. It’s nostalgic and familiar, but way more indulgent—crispy, creamy, chocolatey, and just over-the-top enough to make you smile. I’ve tested this recipe a dozen times, tweaked the dough, and even experimented with different chocolates (hint: milk chocolate bars are the classic, but there’s room for wild cards). Whether you’re a campfire pro or just looking for a quick dessert to wow your friends, this recipe’s got your back. So, let’s get frying!

Why You’ll Love This Recipe

If you’re on the hunt for a fast, fun snack that packs all the classic s’mores flavor with a crunchy twist, fried s’mores bombs are about to steal your heart (and maybe your dinner plans). I’ve made these dozens of times, from camping trips to late-night cravings, and they never disappoint. Here’s why you’ll be obsessed:

• Quick & Easy: Ready in about 20 minutes, so you get instant campfire vibes—no open flame required!
• Simple Ingredients: Pantry staples and store-bought dough keep things stress-free. No weird specialty items.
• Perfect for Any Occasion: These are a hit at potlucks, family gatherings, and even as a sweet breakfast treat (don’t judge, I’ve done it).
• Crowd-Pleaser: Kids and adults both go wild for these. I have yet to find someone who can resist that crispy shell and melty middle.
• Unbelievably Delicious: Golden-fried dough, gooey marshmallow, and rich chocolate—need I say more?

What sets this fried s’mores bombs recipe apart is the perfect balance of textures: crunch on the outside, molten chocolate-marshmallow inside. I blend mini marshmallows with chocolate squares, wrap them up snug in biscuit dough, and fry until perfectly golden. The result? Bites of nostalgic s’mores in a form that’s easy to dip, share, and totally crave-worthy. Plus, you can tweak the chocolate, swap the dough, or even add a hint of cinnamon for a flavor twist—this recipe is flexible and forgiving (which, let’s face it, is exactly what we need sometimes).

Honestly, fried s’mores bombs are the kind of snack that turn regular nights into something special. They’re comforting, playful, and a little messy—in the best way possible! Whether you’re impressing guests or just treating yourself, these bombs will make you wonder why you ever settled for plain old s’mores. Go ahead, fry up a batch and see for yourself!

Ingredients Needed

This fried s’mores bombs recipe keeps things simple but doesn’t skimp on flavor. You’ll probably have most of these ingredients in your kitchen already. If not, a quick grocery run will set you right—no fancy stuff needed. Here’s what you’ll need:

• For the Bombs:
  • 1 can (16 oz / 454 g) refrigerated biscuit dough (I like Pillsbury Grands, but any brand works—crescent roll dough is a fun swap too!)
  • 1 cup (170 g) semi-sweet chocolate chips or chocolate squares (milk chocolate bars for classic s’mores flavor, dark if you prefer less sweetness)
  • 1 cup (50 g) mini marshmallows (regular marshmallows cut into pieces work—use vegan marshmallows if you need)
  • 8 graham crackers, crushed (about 1 cup / 120 g, for that signature s’mores crunch)
• For Frying:
  • 2 cups (480 ml) vegetable oil (canola or peanut oil is great—just use something with a high smoke point)
• Optional Toppings:
  • Powdered sugar (for dusting)
  • Chocolate sauce or caramel drizzle
  • Extra crushed graham crackers

Ingredient Tips: If you’re gluten-free, swap the biscuit dough for your favorite GF brand and use gluten-free graham crackers. For dairy-free, use vegan chocolate and marshmallows. I’ve tried swapping the biscuit dough for homemade pizza dough, and it works, but isn’t quite as fluffy—still yummy though!

Honestly, the best part is mixing and matching. Use peanut butter cups instead of chocolate squares for a nutty twist (highly recommend). Or, throw in a pinch of cinnamon and a touch of sea salt for a flavor boost. You really can’t mess these up.

Equipment Needed

You don’t need a gourmet kitchen to make fried s’mores bombs, which is exactly why I love this recipe. Here’s what you’ll want on hand:

• Deep, heavy-bottomed skillet or Dutch oven: Cast iron is my go-to, but stainless steel works too. Avoid thin pans—they can heat unevenly.
• Slotted spoon or spider strainer: For scooping out the bombs without taking half the oil with you.
• Mixing bowls: One for crushed graham crackers, one for toppings.
• Rolling pin (optional): If your dough is thick, gently roll it out for easier wrapping.
• Kitchen thermometer: Honestly, this is a lifesaver for frying. You want the oil at about 350°F (175°C)—nothing ruins fried snacks like burnt outsides and raw insides.
• Paper towels: For draining off excess oil. Trust me, you’ll need these!
• Small plates and serving platter: To make sharing (and dipping) easier.

Alternatives: If you don’t have a deep skillet, a regular saucepan works for small batches. I’ve even tried using an air fryer for a lighter version (not as crispy, but still tasty!). For the thermometer, you can test oil temperature by dropping in a bit of dough—it should sizzle and brown in about 60 seconds.

Maintenance Tip: Clean your pan thoroughly after frying, especially if you use melted chocolate—sticky bits love to hide! Budget-wise, any basic slotted spoon and mixing bowl will do. No need to splurge on fancy gadgets here.

Preparation Method

1. Prep your ingredients:
   
   Crush the graham crackers into fine crumbs (you can use a zip-top bag and a rolling pin). Set out the mini marshmallows and chocolate chips/squares. Open the biscuit dough and separate into individual pieces—flatten each piece slightly with your hands or a rolling pin.
   
   Time: 5 minutes
2. Fill the bombs:
   
   Place about 1 tablespoon (15 g) of chocolate chips and 1 tablespoon (5-6 pieces) of mini marshmallows in the center of each dough round. Sprinkle a little crushed graham cracker on top.
   
   Tip: Don’t overfill, or they’ll burst during frying! If you’re using chocolate squares, break each into smaller pieces.
   
   Time: 5 minutes
3. Seal the dough:
   
   Gently bring the edges of the dough together and pinch tightly to seal. Roll each ball between your hands to make sure it’s closed up with no gaps.
   
   Warning: Any holes will leak filling into the oil—messy and sad.
   
   Time: 5 minutes
4. Heat the oil:
   
   Pour oil into your skillet or Dutch oven and heat to 350°F (175°C). Use a thermometer for best results. If you don’t have one, drop a small piece of dough in—the oil should bubble and sizzle right away, turning golden in about 1 minute.
   
   Safety tip: Never leave hot oil unattended!
   
   Time: 3 minutes
5. Fry the bombs:
   
   Carefully add 3-4 bombs at a time to the hot oil. Fry for 2-3 minutes per batch, turning gently with a slotted spoon until golden brown on all sides.
   
   Sensory cue: They’ll smell like toasted marshmallows and the dough will be a beautiful deep golden.
   
   Time: 6-8 minutes (total for all batches)
6. Drain and coat:
   
   Remove bombs with a slotted spoon and place on paper towels to drain off excess oil. While still warm, roll each bomb in crushed graham crackers for extra crunch.
   
   Time: 2 minutes
7. Serve:
   
   Arrange on a platter and dust with powdered sugar, drizzle with chocolate or caramel sauce if desired. Serve immediately while warm and gooey!
   
   Time: 2 minutes

Troubleshooting Tips: If your bombs burst or leak, try using less filling and double-check your sealing technique. If the dough browns too fast, the oil is too hot—lower the heat a bit. For best results, fry in small batches to keep the oil temperature steady.

Efficiency tip: Prep all bombs before heating oil—less stress, more fun!

Cooking Tips & Techniques

Making fried s’mores bombs is mostly straightforward, but little tricks can make a big difference. Here’s what I’ve learned after a few kitchen disasters (and lots of victories):

• Seal like a pro: Pinch the dough edges tightly and roll into a ball—any open seams will leak filling everywhere, and that’s just sad.
• Keep the oil hot, but not smoking: 350°F (175°C) is the sweet spot. Too cool and the bombs absorb oil (greasy, ugh); too hot and they burn before the inside melts.
• Small batches win: Fry only a few at a time. Crowding the pan drops oil temp, making bombs soggy and unevenly cooked.
• Watch your fillings: Don’t go overboard on marshmallows or chocolate—trust me, I’ve made lava bombs more than once! Stick to about a tablespoon each.
• Be gentle: Use a slotted spoon to turn and remove bombs—forks poke holes and ruin the seal.
• Multitasking magic: While one batch fries, prep the next round. Makes the whole process quicker and keeps things moving.
• Consistency tip: Crush graham crackers evenly—big chunks don’t stick as well. A food processor works, or good old rolling pin in a bag.
• Personal fail: Once, I tried using full-size marshmallows. They melted way too fast and burst through the dough—mini ones are way safer!

These tips will help you nail the perfect fried s’mores bombs every time. Don’t worry if they’re not picture-perfect—rustic is part of the charm!

Variations & Adaptations

One thing I love about this fried s’mores bombs recipe is how easy it is to customize. Here are some fun twists (and a few I’ve tried myself):

• Gluten-Free: Use gluten-free biscuit dough and graham crackers. King Arthur’s GF biscuit mix works well if you’re making dough from scratch.
• Vegan: Swap for vegan chocolate and marshmallows (Dandies is my favorite brand), and use plant-based biscuit dough.
• Seasonal Twist: Add a pinch of pumpkin spice to the dough in fall, or swap chocolate for white chocolate and dried cranberries during the holidays.
• Flavor Explosion: Use peanut butter cups or caramel squares instead of chocolate for a nutty or gooey twist. I’ve even tried Nutella—totally addictive!
• Air Fryer Method: For a lighter snack, brush bombs with oil and cook in the air fryer at 350°F (175°C) for 8-10 minutes. Not as crispy, but still delicious.
• Allergen Substitutions: Try sunflower butter cups for nut-free, or coconut marshmallows if you can’t do gelatin.

My favorite variation? Nutella and banana slices inside the dough, with a sprinkle of cinnamon. It’s like breakfast and dessert had a baby. Don’t be afraid to play around—this recipe is all about fun and flavor!

Serving & Storage Suggestions

Fried s’mores bombs are best served warm, right after frying. Arrange them on a platter, dust with powdered sugar or cocoa, and let everyone dive in. I love setting out bowls of chocolate and caramel sauce for dipping, plus extra graham cracker crumbs for crunch.

Serving ideas: Pair with hot cocoa, milkshakes, or a cold glass of milk. These bombs make a killer dessert for BBQs or birthday parties. Stack them in a pyramid for a dramatic table centerpiece—trust me, they’ll disappear fast!

For leftovers (if you have any), store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes—they’ll crisp up nicely. Avoid microwaving, unless you’re okay with a softer texture. You can freeze un-fried, filled bombs for up to a month—just fry straight from frozen, adding a minute to the cooking time.

Honestly, the flavors get even richer after a few hours as the chocolate and marshmallow meld into the dough. If you’re prepping for a party, fry right before serving for peak gooeyness!

Nutritional Information & Benefits

Estimated per serving (1 bomb):

• Calories: 170
• Fat: 9g
• Carbs: 20g
• Protein: 2g
• Sugar: 10g

Let’s face it, fried s’mores bombs aren’t exactly a health food, but they do have some redeeming qualities. Marshmallows and chocolate provide quick energy, and you can boost fiber by using whole wheat dough or adding nuts. Graham crackers add a touch of whole grain (if you choose the right brand).

If you’re following a gluten-free or dairy-free diet, there are easy swaps to keep these inclusive. Just watch out for allergens like wheat, dairy, and nuts depending on your adaptations.

In my wellness journey, I’ve found that treats like these fried s’mores bombs are all about joy and balance. They’re perfect for sharing, celebrating, and making sweet memories—sometimes, that’s the best nutrition of all.

Conclusion

So, why make fried s’mores bombs? Because they’re fun, fast, and totally satisfying. This recipe turns classic campfire s’mores into a portable, crispy snack that’s perfect for every season. It’s endlessly customizable, quick to whip up, and guaranteed to bring smiles (and sticky fingers).

Play around with fillings, swap your dough, and experiment with toppings—make these bombs your own. For me, it’s all about the gooey middle and the crackly shell, but honestly, the best part is sharing them with friends and family. These have become a tradition in my house, and I hope they’ll spark new traditions in yours too.

Give this fried s’mores bombs recipe a try, and let me know your favorite version! Share your tweaks in the comments, pin this for later, or tag me on social with your creations. Happy snacking and happy frying—you’ve got this!

Frequently Asked Questions

Can I make fried s’mores bombs ahead of time?

You can prep and fill the dough balls in advance, then fry them right before serving for the best texture. You can also freeze un-fried bombs for later.

Can I use an air fryer instead of frying in oil?

Absolutely! Brush each bomb lightly with oil and air fry at 350°F (175°C) for about 8-10 minutes. The texture is a little different, but still delicious.

What if I don’t have biscuit dough?

You can use crescent roll dough, pizza dough, or even homemade sweet roll dough. Just make sure it’s not too thin, so the filling stays inside.

How do I keep the bombs from bursting?

Don’t overfill, and pinch the dough closed really well. Small gaps let the filling leak out during frying.

Can I make these gluten-free or vegan?

Yes! Use gluten-free dough and graham crackers for GF. For vegan, swap in plant-based marshmallows, chocolate, and dough. They’re just as tasty!

Fried S’mores Bombs

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• Author: Ananya Patel
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Description

Fried s’mores bombs are a quick and easy campfire-inspired snack featuring gooey chocolate and marshmallow wrapped in golden-fried dough. Perfect for parties, sleepovers, or cozy nights in, these crispy treats deliver classic s’mores flavor with a fun, indulgent twist.

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Ingredients

Scale 1x2x3x

• 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands or crescent roll dough)
• 1 cup semi-sweet chocolate chips or chocolate squares (milk chocolate bars for classic flavor, dark chocolate optional)
• 1 cup mini marshmallows (or regular marshmallows cut into pieces; vegan marshmallows optional)
• 8 graham crackers, crushed (about 1 cup)
• 2 cups vegetable oil (canola or peanut oil, for frying)
• Powdered sugar (optional, for dusting)
• Chocolate sauce or caramel drizzle (optional)
• Extra crushed graham crackers (optional, for topping)

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Instructions

1. Crush graham crackers into fine crumbs using a zip-top bag and rolling pin or food processor. Set aside.
2. Separate biscuit dough into individual pieces and flatten each slightly with your hands or a rolling pin.
3. Place about 1 tablespoon of chocolate chips and 1 tablespoon of mini marshmallows in the center of each dough round. Sprinkle with a little crushed graham cracker.
4. Bring the edges of the dough together and pinch tightly to seal. Roll each ball between your hands to ensure no gaps.
5. Pour oil into a deep, heavy-bottomed skillet or Dutch oven and heat to 350°F (175°C). Use a kitchen thermometer for accuracy.
6. Carefully add 3-4 bombs at a time to the hot oil. Fry for 2-3 minutes per batch, turning gently with a slotted spoon until golden brown on all sides.
7. Remove bombs with a slotted spoon and place on paper towels to drain excess oil. While still warm, roll each bomb in crushed graham crackers.
8. Arrange on a platter and dust with powdered sugar, drizzle with chocolate or caramel sauce if desired. Serve immediately while warm and gooey.

Notes

For gluten-free or vegan adaptations, use appropriate dough, graham crackers, chocolate, and marshmallows. Don’t overfill bombs to prevent bursting during frying. Fry in small batches to maintain oil temperature. Air fryer method: brush bombs with oil and cook at 350°F for 8-10 minutes for a lighter version.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bomb
• Calories: 170
• Sugar: 10
• Sodium: 220
• Fat: 9
• Saturated Fat: 3
• Carbohydrates: 20
• Fiber: 1
• Protein: 2

Keywords: fried s'mores bombs, campfire snack, easy dessert, quick s'mores, party treat, gooey chocolate, marshmallow, biscuit dough, kid-friendly, crispy dessert