Description
Fried S’mores Bombs are a fun and indulgent treat perfect for parties or dessert cravings. These bite-sized delights feature a gooey mix of mini marshmallows and chocolate chips wrapped in crescent roll dough, then deep-fried to golden perfection and coated with graham cracker crumbs for that classic s’mores flavor in a crispy, portable form.
Ingredients
Scale
Filling
- 1 cup mini marshmallows
- 1 cup chocolate chips
Coating
- 1 cup graham cracker crumbs
Dough
- 1 package crescent roll dough
Frying
- Vegetable oil for frying (enough to fill a deep fryer or large pot about 2-3 inches deep)
Instructions
- Prepare the filling: In a mixing bowl, combine mini marshmallows and chocolate chips until well mixed, ensuring an even distribution of both ingredients.
- Roll out dough: On a floured surface, roll out the crescent roll dough and flatten it slightly for easier cutting and sealing.
- Cut dough squares: Cut the dough into approximately 3-inch squares, giving enough room to encase the filling securely.
- Fill and seal: Place a spoonful of the marshmallow-chocolate mixture in the center of each square. Fold the corners of the dough over the filling and pinch the edges tightly to seal completely, preventing leaks during frying.
- Heat oil: In a deep fryer or large, heavy-bottomed pot, heat vegetable oil to about 350°F (175°C) for frying.
- Fry the bombs: Fry the s’mores bombs in small batches for 2-3 minutes until they turn golden brown and crispy. Use a slotted spoon to carefully remove them and drain on paper towels to remove excess oil before coating with graham cracker crumbs.
Notes
- Make sure to pinch the dough edges tightly to avoid filling leakage during frying.
- Fry in small batches to maintain consistent oil temperature and prevent soggy bombs.
- For added flavor, you can dust the finished bombs with powdered sugar or drizzle with chocolate sauce.
- Serve warm for the best gooey texture.
