These fried s’mores bombs deliver everything you love about classic s’mores in one irresistible bite. A crispy golden shell surrounds a melted chocolate-and-marshmallow center, making them perfect for parties, family desserts, or an indulgent weekend treat.
Why You’ll Love This Recipe
They are quick and easy to prepare with simple pantry ingredients.
The contrast between the crunchy coating and gooey filling is incredibly satisfying.
They are customizable with different chocolates and coatings.
They feel fun and indulgent while still being easy enough for beginner cooks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 large marshmallows
2 standard milk or dark chocolate bars (about 100 g total), broken into 12 equal pieces
1 1/2 cups graham crackers, finely crushed
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups vegetable oil, for frying
Pinch of salt
Directions
Cut the chocolate bars into small pieces that will fit neatly against the marshmallows.
Press one piece of chocolate into the side of each marshmallow, gently sealing it so the chocolate is mostly enclosed.
Place the stuffed marshmallows in the freezer for 20 minutes to help them hold their shape during frying.
Set up a breading station with three bowls: one with flour and salt mixed together, one with eggs and milk whisked until smooth, and one with crushed graham crackers.
Remove marshmallows from the freezer. Roll each one in flour, then dip into the egg mixture, and finally coat thoroughly with crushed graham crackers.
Heat the vegetable oil in a deep pan to about 175°C.
Fry the coated marshmallows in small batches for 20 to 30 seconds, turning gently, until golden brown.
Remove and drain on paper towels. Let cool slightly before serving.
Servings and timing
This recipe makes 12 fried s’mores bombs.
Preparation time: 20 minutes
Freezing time: 20 minutes
Cooking time: 5 minutes
Total time: approximately 45 minutes
Variations
Use white chocolate or flavored chocolate bars for a different sweetness profile.
Add a pinch of cinnamon to the graham cracker crumbs for warmth.
Roll the marshmallows twice in egg and crumbs for an extra-thick, crunchy coating.
Serve with chocolate sauce or a light dusting of powdered sugar.
Storage/Reheating
These treats are best enjoyed fresh while the centers are still gooey. If needed, store leftovers in an airtight container in the refrigerator for up to one day. Reheat briefly in an oven at low heat until just warmed. Avoid microwaving, as it can cause the marshmallows to collapse.
FAQs
Can I make these without deep frying?
Deep frying gives the best texture, but shallow frying in enough oil to submerge halfway can work with careful turning.
Why do I need to freeze the marshmallows?
Freezing helps prevent the marshmallows from melting too quickly in the hot oil.
Can I use mini marshmallows?
Mini marshmallows are harder to fill and fry evenly, so large marshmallows are recommended.
What oil works best for frying?
A neutral oil with a high smoke point, such as vegetable or sunflower oil, works best.
How do I know the oil is hot enough?
Drop in a small piece of crumb coating; it should sizzle immediately without burning.
Can I prepare them ahead of time?
You can assemble and bread them a few hours ahead and keep them refrigerated until frying.
Do these need a dipping sauce?
They are delicious on their own, but chocolate or caramel sauce pairs very well.
Can I air-fry them?
Air frying does not melt the filling the same way and may cause uneven results.
Why did my coating fall off?
Make sure the marshmallows are fully coated at each breading step and kept cold before frying.
Are these suitable for kids’ parties?
Yes, they are fun, sweet, and easy to serve, just allow them to cool slightly before eating.
Conclusion
Fried s’mores bombs are a playful twist on a beloved classic, combining crisp texture with a molten center in every bite. Whether served as a party dessert or a special family treat, they are guaranteed to impress and satisfy any sweet craving.
Fried s’mores bombs are crispy on the outside with a gooey marshmallow and melted chocolate center, capturing the classic campfire treat in a fun, bite-sized dessert. Perfect for parties or indulgent snacking.
Total Time:45 minutes
Yield:12 s’mores bombs
Ingredients
12 large marshmallows
2 standard milk or dark chocolate bars (about 100 g), broken into 12 pieces
1 1/2 cups graham crackers, finely crushed
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups vegetable oil, for frying
Pinch of salt
Instructions
Insert a piece of chocolate into each marshmallow, sealing as much as possible. Freeze for 20 minutes.
Set up breading station: mix flour and salt in one bowl, whisk eggs and milk in another, and place crushed graham crackers in a third.
Roll each frozen marshmallow in flour, then egg mixture, then graham cracker crumbs, coating well.
Heat oil in a deep pan to 175°C (350°F).
Fry s’mores bombs in batches for 20–30 seconds until golden. Turn gently while frying.
Drain on paper towels and cool slightly before serving.
Notes
Try white or flavored chocolate for variety.
Add cinnamon to graham crackers for extra flavor.
Double dip in egg and crumbs for a thicker coating.
Serve with chocolate or caramel sauce for dipping.
