Fried S’mores Bombs

Fried S’mores Bombs are a decadent, modern twist on the beloved campfire treat—s’mores. Combining the gooey sweetness of melted marshmallows and chocolate with a crispy golden crust, these deep-fried delights deliver an explosion of flavor and texture in every bite. Perfect for parties, dessert tables, or as a fun weekend indulgence, Fried S’mores Bombs elevate the classic s’mores experience to a whole new level. They’re essentially handheld, deep-fried parcels filled with graham cracker crumbs, rich chocolate, and fluffy marshmallow fluff—all encased in a delicate batter and fried to perfection. This recipe brings together childhood nostalgia and gourmet flair, making it a must-try for dessert lovers everywhere.

The History

The origins of the s’more date back to the early 20th century in America, where it became a staple treat around campfires, especially among Girl Scouts and Boy Scouts. The name “s’more” is a contraction of “some more,” reflecting how irresistible the combination of graham crackers, chocolate, and toasted marshmallows is. Over time, creative bakers and chefs began experimenting with new ways to enjoy this iconic trio beyond the traditional sandwich format.

Fried desserts have long been popular across various cuisines—from funnel cakes at county fairs to churros in Spain and tempura in Japan. The idea of frying s’mores likely emerged from the American love of fair food and deep-fried novelty treats. Fried S’mores Bombs, as we know them today, gained popularity in the 2010s through social media platforms like Instagram, Pinterest, and TikTok, where their dramatic presentation, melty centers, and crisp exteriors captivated foodies and home cooks alike. Today, they are featured at dessert carts, food festivals, and even upscale restaurants offering playful takes on nostalgic classics.

Ingredients Breakdown

To make perfect Fried S’mores Bombs, it’s essential to understand each ingredient’s role:

Graham Crackers: Provide a sweet, slightly nutty base that mimics the original s’mores structure. When crushed, they add texture and flavor both inside the filling and sometimes in the coating.
Marshmallow Fluff: Offers a smooth, sticky, and airy consistency that melts beautifully when heated. It’s easier to work with than regular marshmallows and ensures consistent gooiness.
Milk Chocolate Bars or Chips: Melts into a rich, creamy center. Milk chocolate is preferred for its balance of sweetness and creaminess, though dark or semi-sweet can be used for a deeper flavor.
Cream Cheese (optional): Some recipes include a small amount of cream cheese to stabilize the filling and add a slight tang that balances the sweetness.
Eggs: Used in the batter to bind ingredients and create a golden, fluffy coating when fried.
All-Purpose Flour: Forms the base of the batter, helping to create a light yet sturdy shell.
Baking Powder: Adds lift to the batter, ensuring a crisp and airy exterior.
Milk or Buttermilk: Thins the batter and contributes tenderness. Buttermilk adds a slight tang and helps with browning.
Vegetable Oil or Canola Oil: Ideal for deep frying due to their high smoke points and neutral flavors.
Sugar (optional): Sometimes added to the batter or sprinkled on top after frying for extra sweetness.
Vanilla Extract: Enhances overall flavor in the batter.
Salt: Balances sweetness and enhances all other flavors.

Additional coatings like crushed graham crackers, cinnamon sugar, or powdered sugar can be used post-frying for added crunch and visual appeal.

Step-by-Step Recipe

Prepare the Filling: In a mixing bowl, combine 1 cup of marshmallow fluff, 1/2 cup of finely chopped milk chocolate, and 1/4 cup of crushed graham crackers. Optional: Add 2 tablespoons of softened cream cheese for stability. Mix until smooth and well combined. Chill the mixture in the refrigerator for 30–60 minutes to firm up for easier handling.
Shape the Bombs: Scoop out tablespoon-sized portions of the chilled mixture and roll into smooth balls. Place them on a parchment-lined tray and freeze for at least 1 hour (or overnight) to ensure they hold their shape during frying.
Make the Batter: In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and a pinch of salt. Gradually add 1/2 cup of milk and 1 beaten egg, stirring until the batter is smooth and pancake-like in consistency. Let it rest for 10–15 minutes.
Heat the Oil: In a heavy-bottomed pot or deep fryer, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature carefully.
Bread the Bombs: Remove the frozen s’mores balls from the freezer. One at a time, dip each ball into the batter, ensuring full coverage. Use two forks or a slotted spoon to lift them out, letting excess batter drip off.
Fry the Bombs: Carefully lower each battered ball into the hot oil. Fry 2–3 at a time (do not overcrowd) for 2–3 minutes, turning occasionally, until golden brown and crispy. The internal filling will begin to melt, creating that signature ooey-gooey center.
Drain and Cool: Remove the fried bombs using a slotted spoon and place them on a wire rack set over a paper towel-lined tray to drain excess oil. Allow them to cool slightly before serving—about 3–5 minutes—to avoid burning your mouth.
Serve: Dust with powdered sugar, roll in crushed graham crackers, or drizzle with melted chocolate or caramel sauce. Serve warm for maximum gooeyness.

Tips

Freeze the Filling Balls Well: This prevents them from melting too quickly during frying, which could cause bursting or leaking.
Maintain Oil Temperature: If the oil is too hot, the outside burns before the inside heats; if too cool, the bombs absorb too much oil and become greasy. Keep it steady at 350°F.
Use a Slotted Spoon or Spider Strainer: These tools make it easy to gently lower and remove the bombs without splashing hot oil.
Don’t Overfill: Keep the filling balls small (about 1-inch diameter) so they cook evenly and don’t burst open.
Double-Breading (Optional): For an extra-crispy shell, you can double-dip by letting the battered bomb sit for 30 seconds, then dip again before frying.
Test One First: Fry a single bomb first to test the batter consistency and oil temperature before proceeding with the batch.
Serve Immediately: These are best enjoyed fresh and warm. Reheating can cause leakage or sogginess.
Use Fresh Ingredients: Stale graham crackers or old chocolate can affect texture and flavor.

Variations and Customizations

Chocolate Varieties: Swap milk chocolate for dark, white, peanut butter, or mint chocolate chips for different flavor profiles.
Add Nuts: Mix chopped pecans, walnuts, or peanuts into the filling for a crunchy contrast.
Flavored Marshmallows: Use flavored marshmallow fluff like strawberry, pumpkin spice, or peppermint during holidays.
Stuffed Centers: Insert a mini chocolate bar or a dollop of Nutella in the center of each ball before freezing.
Gluten-Free Option: Use gluten-free graham crackers and gluten-free flour blend in the batter.
Vegan Version: Substitute with vegan marshmallow fluff, dairy-free chocolate, plant-based milk, and a flax egg in the batter.
Baked Alternative: For a lighter version, skip frying and bake the balls on a parchment-lined tray at 375°F for 12–15 minutes until golden. Note: the gooey center may not be as pronounced.
Mini Munchables: Make smaller versions using a teaspoon for bite-sized party treats.
Dipping Sauces: Serve with chocolate ganache, caramel sauce, raspberry coulis, or vanilla ice cream for dipping.
Seasonal Twists: Add cinnamon for fall, crushed candy canes for winter, or pastel-colored marshmallows for spring celebrations.

Health Considerations and Nutritional Value

Fried S’mores Bombs are undeniably indulgent and should be enjoyed in moderation. A single bomb (approximately 2–3 ounces) contains roughly:

Calories: 250–350
Total Fat: 12–18g (including saturated fat from chocolate and frying oil)
Carbohydrates: 35–45g (mostly from sugars and refined flour)
Sugars: 20–28g
Protein: 2–4g
Sodium: 100–150mg

Considerations:

High in Sugar and Refined Carbs: May not be suitable for diabetics or those on low-sugar diets.
Fried Foods: Regular consumption of deep-fried foods is linked to increased risk of heart disease and inflammation.
Allergens: Contains dairy, wheat (gluten), eggs, and soy (depending on chocolate brand). Always check labels for allergen warnings.
Portion Control: Due to calorie density, limit to 1–2 per serving, especially if served alongside other desserts.
Kid-Friendly but Not Health Food: Great for special occasions but not recommended as an everyday snack.

Ingredients

1 cup marshmallow fluff
1/2 cup milk chocolate, finely chopped or chocolate chips
1/4 cup graham cracker crumbs (plus extra for coating, optional)
2 tbsp cream cheese, softened (optional)
1 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
Pinch of salt
1 large egg
1/2 cup milk (or buttermilk)
2–3 cups vegetable or canola oil (for frying)
Powdered sugar, for dusting
Optional toppings: melted chocolate, caramel sauce, crushed nuts

Directions

In a bowl, mix marshmallow fluff, chopped chocolate, graham cracker crumbs, and cream cheese (if using) until smooth. Chill for 30–60 minutes, then roll into 1-inch balls. Freeze for at least 1 hour.
Whisk together flour, sugar, baking powder, and salt. Add egg and milk, stirring until smooth. Let batter rest 10–15 minutes.
Heat oil in a deep pot to 350°F. Use a candy thermometer for accuracy.
Remove frozen balls from freezer. Dip each into batter, coating completely.
Fry 2–3 balls at a time for 2–3 minutes until golden brown. Turn gently to ensure even cooking.
Remove with a slotted spoon and drain on a wire rack over paper towels.
Cool for 3–5 minutes, then serve warm. Dust with powdered sugar or add desired toppings.
Enjoy immediately while the center is molten and delicious!

FAQ

Can I bake Fried S’mores Bombs instead of frying?
Yes, though the texture will differ. Bake at 375°F for 12–15 minutes on a parchment-lined tray. The center will be warm and soft but less molten than when fried.

Why did my S’mores Bombs explode while frying?
This usually happens if the filling wasn’t frozen long enough or if the oil was too hot. Always freeze thoroughly and maintain oil at 350°F.

Can I make the filling ahead of time?
Absolutely! The filling can be made and stored in the freezer for up to 1 month. Thaw slightly before battering and frying.

Can I use regular marshmallows instead of marshmallow fluff?
Yes, but melt them first with a splash of water or corn syrup to achieve a spreadable consistency. Let cool before mixing with other ingredients.

Are Fried S’mores Bombs kid-friendly?
Yes, but serve with caution—the molten center is extremely hot. Let them cool for a few minutes before giving to children.

How do I store leftovers?
These are best eaten fresh. Leftovers can be refrigerated in an airtight container for 1–2 days, but reheating often causes leakage. Re-crisp in an air fryer at 350°F for 3–4 minutes if needed.

Can I use a different coating besides batter?
Yes! Try a tempura-style batter, panko breadcrumbs, or even a cake batter dip for variation.

What oil is best for frying?
Neutral oils with high smoke points like canola, vegetable, peanut, or sunflower oil work best.

Summary

Fried S’mores Bombs are a show-stopping dessert that combines the nostalgic flavors of graham crackers, chocolate, and marshmallows into a deep-fried, golden-brown delight with a molten center. Perfect for parties, holidays, or satisfying a sweet craving, they bring the campfire favorite to your kitchen with a gourmet twist.