Fried S’mores Bombs

Ingredients:

Prep the Ingredients:
- Preheat your oil to 350°F (175°C) in a large pot or deep fryer for frying.
- Crush the graham crackers into fine crumbs and set them aside in a shallow bowl.
- Cut the chocolate into small pieces (if using bar chocolate).
Assemble the S’mores Bombs:
- Unroll the crescent roll dough and separate it into individual triangles.
- Place a marshmallow in the center of each triangle.
- Top the marshmallow with a few pieces of chocolate and a sprinkle of crushed graham cracker crumbs.
- Carefully wrap the dough around the marshmallow and chocolate, pinching the edges together to seal the filling inside. Make sure it’s completely sealed to avoid the filling leaking out when frying.
Fry the S’mores Bombs:
- Once your oil is hot, carefully lower the prepared s’mores bombs into the oil using tongs. Don’t overcrowd the pan.
- Fry the bombs for about 2-3 minutes, or until golden brown and crispy on all sides. Keep turning them for an even fry.
- Use a slotted spoon to remove the bombs from the oil and place them on a paper towel-lined plate to drain excess oil.
Finish & Serve:
- Once the bombs have cooled slightly, brush them with the melted butter for an extra touch of richness.
- Dust with powdered sugar.
- Serve warm and enjoy the ooey-gooey goodness inside!

Don’t Overstuff: It’s important not to overstuff the bombs, as the marshmallow will expand when frying and could break open the dough if too much filling is used.
Use a Thermometer: To ensure the oil is at the right temperature, use a thermometer. If the oil is too hot, the dough may burn before the filling has melted.
Alternative Fillings: You can also experiment with adding peanut butter or caramel to create variations on the traditional s’mores flavor.
Make-Ahead Option: You can prepare the bombs in advance and refrigerate them until you’re ready to fry. Just be sure to seal them well to prevent the filling from leaking out.