Fried Smores Bombs

Prep Your Station: Crush graham crackers. In a bowl, whisk flour and water for a smooth batter.
Assemble the Bombs: Insert chocolate into the center of each marshmallow.
Batter Up: Dip each marshmallow in the batter, ensuring complete coverage.
Crumb Coat: Roll the battered marshmallow in crushed graham crackers, pressing gently to adhere.
Heat the Oil: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Test by dropping in a graham cracker crumb – it should sizzle.
Fry Time: Carefully fry 2-3 bombs at a time for 30-40 seconds per side, until golden brown and crispy. Drain on paper towels.
Serve & Enjoy: Dust with powdered sugar (optional) and serve warm!

Oil Temp is Key: Maintain 350°F (175°C). Too hot, and they burn; too cool, and they’re greasy.
Crumbs Matter: Use finely crushed graham crackers for optimal texture.
Best Fresh: Serve immediately for the best gooey experience. Leftovers can be reheated (briefly in the oven).

Peanut Butter Bombs: Add peanut butter with the chocolate.
Nutella Bombs: Swap chocolate for Nutella.
Coconut Bombs: Mix crushed graham crackers and shredded coconut for the coating.

Yes! Preheat to 375°F (190°C), air fry for 4-5 minutes, or until golden and crispy.

No, large marshmallows work best for stuffing and coating.

Store in an airtight container at room temperature for up to 1 day. Reheat before serving.

Use a high-smoke-point oil like vegetable or canola oil.

These Fried S’mores Bombs are a fun and delicious twist on a classic! They’re sure to be a hit at your next gathering. Enjoy!

Looking for more sweet treats? Check out our other dessert recipes!