Ingredients
Scale
- Main Dough Balls
- 1 can (8 count) refrigerated biscuit dough (like Pillsbury Grands)
- 8 marshmallows (regular size)
- 8 squares of milk or dark chocolate (or 8 mini chocolate bars)
- 4 graham crackers, crushed into fine crumbs
- Coating & Frying
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 ½ cups crushed graham crackers
- Vegetable oil for frying (about 2 cups)
- Optional Toppings
- Powdered sugar for dusting
- Chocolate syrup
- Melted marshmallow drizzle
- Sea salt flakes
Instructions
- Prepare Your Station: Set up your breading station with three bowls: Bowl 1 with all-purpose flour, Bowl 2 with whisked eggs mixed with milk, and Bowl 3 with crushed graham crackers. For the graham crackers, use a food processor or place them in a zip-top bag and crush with a rolling pin until fine.
- Assemble the S’mores Bombs: Open the biscuit dough and separate into 8 pieces. Flatten each piece into a 4-inch circle. Place 1 square of chocolate and 1 marshmallow in the center of each dough piece. Carefully wrap the dough around the filling and pinch the seams closed to form a sealed ball, ensuring no openings remain to prevent leaking during frying.
- Bread the Bombs: Roll each sealed dough ball in the flour to coat completely. Dip into the egg wash, covering all sides evenly. Then roll generously in the crushed graham cracker crumbs, pressing gently to ensure good adhesion. Set aside on a tray while heating the oil.
- Fry to Perfection: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F (175°C), using a candy thermometer for accuracy. Carefully lower 2–3 bombs at a time into the oil using a slotted spoon. Fry for 1–2 minutes on each side or until they reach a beautiful golden brown color. Remove and place on a paper towel-lined tray to drain excess oil.
- Add the Finishing Touch: Once the bombs have cooled slightly (but are still warm), dust them with powdered sugar. For extra indulgence, drizzle with melted chocolate, marshmallow sauce, or caramel. Optionally sprinkle with sea salt flakes for a sophisticated sweet-salty contrast.
Notes
- For best results, serve these bombs warm while the chocolate and marshmallow centers are still melted. If the oil temperature drops below 350°F between batches, wait for it to return to temperature before adding more bombs. The bombs can be prepared ahead of time up to the breading step and refrigerated for up to 2 hours before frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 s'more bomb
- Calories: 380
- Sugar: 18g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg