These fried smores bombs hide a gooey center of melted chocolate and marshmallow inside a crunchy graham cracker shell, then get dipped in batter and fried until crisp and golden.
They take about an hour and a half because the centers need time in the freezer, but the work is simple and the payoff is a warm, messy campfire dessert you can make in any kitchen. Dust them with powdered sugar and serve right away.
Table of Contents
Why This Fried Smores Bombs Recipe Works
Freezing the graham and chocolate centers before frying is what makes these work. Cold balls hold their shape in the batter and stay intact in the hot oil, while the marshmallow and chocolate still melt inside as the outside crisps.
A thick batter made from flour, egg, and milk clings to the frozen balls and fries into a light, crisp coating. The baking powder gives it a slight puff so the shell is tender instead of heavy.
Frying at 350 degrees F for just 1 to 2 minutes browns the batter fast, so the filling softens without leaking. A short drain on a wire rack keeps the shell crisp.
Ingredients for Fried Smores Bombs
- 1 cup graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1/4 cup unsalted butter, melted
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 large egg
- 3/4 cup whole milk
- 4 cups vegetable oil, for frying
- 1/4 cup powdered sugar, for dusting
Graham cracker crumbs. Crush whole crackers in a zip top bag or food processor until fine. Finely ground crumbs hold together better with the melted butter.
Chocolate chips. Semisweet chips melt into a soft center without scorching. Milk chocolate chips make a sweeter version.
Mini marshmallows. Mini marshmallows spread through the mixture evenly. Large ones should be cut into small pieces first.
Melted butter. The butter binds the crumbs so they can be pressed into balls. Let it cool slightly before mixing so it does not melt the marshmallows and chips.
Frying oil. Use a neutral oil with a high smoke point like vegetable oil or canola oil. Keep the depth to about 3 inches in a heavy pot.
How to Make Fried Smores Bombs
1. Mix the centers Stir the graham cracker crumbs, chocolate chips, mini marshmallows, and melted butter in a bowl until the crumbs are evenly coated.
2. Shape and freeze Press about 1/4 cup of the mixture firmly into a ball, squeezing so it holds, and set it on a parchment lined tray. Make 12, then freeze for 1 hour until very firm.
3. Make the batter Whisk the flour, baking powder, and salt in a bowl, then whisk in the egg and milk until smooth and thick enough to coat a spoon.
4. Heat the oil Warm the oil in a heavy pot over medium heat to 350 degrees F, checking with a thermometer, and keep a wire rack lined with paper towels nearby.
5. Dip and fry Dip each frozen ball into the batter, let the excess drip off, and lower it carefully into the oil. Fry 3 or 4 at a time for 1 to 2 minutes, turning once, until deep golden brown.
6. Drain and dust Lift the bombs out with a slotted spoon, drain on the rack for 2 minutes, then dust generously with powdered sugar.
How to Serve Fried Smores Bombs
Serve the bombs warm, since the centers are at their gooiest in the first few minutes. Wait about 3 minutes before biting in because the filling is very hot. They pair well with a scoop of malted milk toffee crunch ice cream or a ramekin of silky chocolate ganache for dipping. For a dessert board, add dark chocolate mousse and peanut butter cookie bark.
How to Store and Reheat Fried Smores Bombs
These are ideal when eaten the same day while the shell is crisp. Refrigerate leftovers in an airtight container for up to 2 days and reheat on a rack in an oven set to 350 degrees F for 8 to 10 minutes. Do not freeze the fried bombs, since the coating turns soggy.
Tips and Variations for Fried Smores Bombs
Freeze until rock hard. If the balls soften while you work, return them to the freezer for 10 minutes before dipping.
Use a thermometer. Oil that is too cool makes greasy bombs, and oil that is too hot browns the shell before the center melts.
Keep the batter thick. Add a tablespoon of flour if it runs off the ball, or a splash of milk if it is too stiff.
Fry in small batches. Crowding drops the oil temperature and makes the coating soggy.
Try a double coat. For a thicker shell, dip the balls twice with a short freeze in between.
Fry with care. Never leave hot oil unattended, keep water away from the pot, and lower the bombs gently with a slotted spoon.
Flag the allergens. These contain wheat, egg, milk, and soy, and marshmallows contain gelatin.
Skip the raw batter. Do not taste the batter since it contains raw egg and flour. This Texas AgriLife Extension food safety guide covers safe handling for eggs and flour.
Frequently Asked Questions About Fried Smores Bombs
Why do my fried smores bombs fall apart in the oil?
The centers were not frozen long enough or were not pressed firmly. Freeze them for a full hour and make sure the batter coats every part of the ball.
Can I bake fried smores bombs instead of frying them?
Baking will not give the same crisp shell, but you can wrap each frozen ball in refrigerated crescent dinner roll dough and bake at 375 degrees F for 12 to 15 minutes.
Can I make fried smores bombs ahead of time?
Shape and freeze the centers up to a week ahead in a sealed container. Dip and fry them just before serving so the shell stays crisp.
What oil should I use for frying?
Vegetable, canola, or peanut oil all work. Choose peanut oil only if no one has a peanut allergy.
How do I know the oil is ready?
A thermometer should read 350 degrees F. Without one, a drop of batter should sizzle and float within a few seconds.
Fried Smores Bombs
Equipment
- Heavy pot or Dutch oven
- deep fry thermometer
- Slotted spoon
- Wire rack
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs finely ground
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- ¼ cup unsalted butter melted
- 1 cup all purpose flour for the batter
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 large egg
- ¾ cup whole milk
- 4 cup vegetable oil for frying
- ¼ cup powdered sugar for dusting
Instructions
Cooking
- Form the centers. Combine crumbs, chips, marshmallows, and butter, press into 12 firm balls, and freeze for 1 hour.
- Whisk the batter. Mix flour, baking powder, salt, egg, and milk until thick and smooth.
- Heat the oil. Bring 3 inches of oil to 350 degrees F in a heavy pot.
- Coat and fry. Dip each frozen ball in batter and fry in small batches for 1 to 2 minutes until deep golden.
- Drain and dust. Rest on a rack for 2 minutes, then sift powdered sugar over the tops.
