Rain hammered on the roof while our neighborhood kids gathered in the living room for our monthly game night. I’d rigged up a craft corner, but the moment they spotted my marshmallow stash, everything derailed.
My husband teased that kids and adults both had sugar futures to trade, so I dashed to the fridge, spotted a tube of biscuit dough, and thought, “why not transform ordinary ingredients into something extraordinary?” Before long, I was flattening biscuits in the kitchen’s dim light, while my daughter sneakily snuck a chocolate square and my son insisted on measuring cinnamon sugar (for science, he said).
When those golden dough balls emerged from the oil, puffed and crackling, I rolled them in cinnamon sugar and drizzled chocolate sauce on top. The room fell quiet except for the crackle of dipping sauce and the occasional delighted “Wow!” shared between game plays.
Even my elderly neighbor, visiting unexpectedly, leaned in for a taste and winked. These little bombs captured all that cozy, safe feeling of a rainy indoors night, with laughter and sticky fingers. In that moment, I realized desserts don’t have to be complicated to feel special, they just need warmth, flavor, and good company.
Short Description
Golden fried dough balls filled with gooey marshmallow and chocolate, rolled in cinnamon sugar and drizzled with chocolate sauce—a carnival-worthy treat at home.
Key Ingredients
- 1 tube refrigerated biscuit dough (8)
- 8 large marshmallows
- 8 chocolate squares (~1-inch) 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
- Deep pot or heavy-duty fryer
- Candy or deep-fry thermometer
- Slotted spoon
- Shallow bowl for sugar mixture
- Paper towels
Cooking Instructions
Step 1: Heat the Oil
Fill a sturdy pot with 2 inches of vegetable oil. Heat to 350 °F, using a thermometer for accuracy.
Step 2: Prep the Dough
Flatten each biscuit into a 3-inch circle using your fingers or a rolling pin.
Step 3: Stuff the Bombs
Place a chocolate piece and marshmallow in each dough circle. Pinch edges together tightly to form smooth balls—no cracks.
Step 4: Mix the Coating
In a shallow bowl, combine crushed graham crackers, sugar, and cinnamon until well blended.
Step 5: Fry in Batches
Carefully place bombs into hot oil (3 or 4 at a time) to avoid overcrowding. Fry 2–3 minutes, turning halfway until golden brown.
Step 6: Coat Immediately
Use a slotted spoon to remove bombs. Roll in cinnamon-sugar mixture while warm, coating evenly.
Step 7: Rest & Drizzle
Transfer to paper towels to cool slightly. Drizzle with chocolate sauce before serving.
Tip: Maintain 350 °F; if oil drops, bombs absorb excess oil and taste greasy.
Why You’ll Love This Recipe
Sweet Surprise: Crunchy exterior hides gooey marshmallow and melted chocolate
Quick & Fun: Ready in about 15 minutes—perfect for last-minute gatherings
Crowd-Pleasing: Festive treat for family nights, game nights, or sleepovers
Creative Twist: S’mores flavors with no campfire needed
Kid-Approved: Fun to fill and satisfying to eat
Mistakes to Avoid & Solutions
Leaking Bombs:
Open seams cause oozing.
Fix: Seal edges firmly and ensure dough encloses filling completely.
Undercooked Center:
Overstuffed bombs may brown outside but stay raw inside.
Fix: Keep filling moderate—one marshmallow and one chocolate square per bomb.
Greasy Finish:
Oil temperature drifts below 350 °F.
Fix: Use a thermometer and avoid crowding the pot.
Burned Coating:
Rolling too hot or resting on warm surfaces.
Fix: Cool bombs slightly, then roll to prevent melting sugar.
Serving and Pairing Suggestions
Serve immediately on a platter for passing around
Pair with warm milk, hot cocoa, or coffee
Great for potlucks, play dates, movie nights, or just after dinner
Storage and Reheating Tips
Best Fresh: Enjoy immediately—texture is perfect then.
Short-Term Store: Keep in airtight container up to 4 hours at room temperature.
Reheat: Warm individually in a toaster oven at 325 °F for 3–4 minutes to soften centers; avoid microwave (gooey meltdown).
FAQs
1. Can I bake them instead?
You can; bake at 375 °F for 12–15 minutes, but texture won’t be as crisp.
2. Is there a healthy option?
Try air-frying at 350 °F for about 8 minutes but skip the sugary coating.
3. Can I use cookie dough instead?
Yes but watch baking time closely to prevent raw dough.
4. Are mini marshmallows OK?
Sure, use 4–5 to fill, but don’t overstuff.
5. How do I prevent sugar clumping?
Mix sugar and cinnamon thoroughly and roll immediately after frying.
Tips & Tricks
Test one bomb first before frying all
Use quality dark chocolate for richer flavor
Allow bombs to rest 1 min before coating, too hot leads to melted coating
Add a sprinkle of sea salt on top after chocolate drizzle for balance
Use gloves when sealing bombs—warm dough is sticky
Recipe Variations
1. Peanut-Butter S’mores:
Replace chocolate with a teaspoon of peanut butter and marshmallow.
2. Nutella Explosion:
Drop in a tablespoon of Nutella before the marshmallow.
3. Fruit Surprise:
Add sliced banana or strawberry with marshmallow and chocolate for fruity twist.
4. Churro Style:
Roll bombs in cinnamon-sugar only, skipping graham crackers, then serve with dulce de leche.
5. Gluten-Free Version:
Use gluten-free biscuit dough and crushed gluten-free graham crackers.
Final Thoughts
That flavor-filled kitchen moment—kids clustered around the counter, chocolate dripping down marshmallows, and the warm smell of fried dough, reminded me why I cook. It’s not just about feeding hungry tummies; it’s about those little bursts of joy shared together.
Fried Smores Bombs are indulgent, yes, but they’re also nostalgia in a bite and a celebration in every coating of sugar. For a cozy family night or a weekend treat, they turn ordinary ingredients into unforgettable moments.
Fried Smores Bombs
Ingredients
- 1 tube refrigerated biscuit dough 8
- 8 large marshmallows
- 8 chocolate squares ~1-inch 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
- Pour about 2 inches of oil into a deep pot and heat to 350°F.
- Press each biscuit into a flat circle, about 3 inches wide.
- Place one marshmallow and one piece of chocolate in the center. Fold up the dough and pinch it closed to make a ball.
- In a bowl, stir together crushed graham crackers, sugar, and cinnamon.
- Fry 3–4 dough balls at a time for 2–3 minutes, turning until golden.
- Take them out with a slotted spoon and roll in the graham sugar mix right away.
- Let cool slightly on paper towels. Drizzle with chocolate sauce and enjoy.
