Fried S’mores

Fried S’mores are an over-the-top, melty, crispy take on the classic campfire treat. Imagine gooey marshmallows and melted chocolate sandwiched between graham crackers, all wrapped in dough and fried until golden and crunchy. I love making these when I want to turn simple s’mores into an indulgent, crave-worthy dessert that feels like a fairground favorite.

Why You’ll Love This Recipe

I love this recipe because it takes everything I already adore about s’mores—melty chocolate, toasted marshmallow, and graham cracker crunch—and makes it even better by wrapping it in a warm, fried shell. It’s easy, dramatic, and ridiculously satisfying. Whether I’m making them for a party or just to satisfy a sweet tooth, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers

• Chocolate squares or chocolate chips

• Marshmallows (regular or mini)

• Refrigerated biscuit dough or crescent roll dough

• Oil for frying (vegetable or canola)

• Powdered sugar (optional, for dusting)

• Optional: chocolate sauce or marshmallow fluff for dipping

Directions

1. I break the graham crackers into small squares and top half of them with a piece of chocolate and a marshmallow.

2. I place another graham cracker square on top to create mini s’mores sandwiches.

3. I roll out the biscuit or crescent dough and cut it into squares big enough to wrap around each s’more sandwich.

4. I wrap each s’more in dough, sealing the edges tightly so nothing leaks out.

5. I heat oil in a deep pan to 350°F and fry the wrapped s’mores in batches until golden brown—about 2–3 minutes per side.

6. I drain them on paper towels and dust with powdered sugar.

7. I serve them warm with chocolate sauce or marshmallow dip if I want to go all-in.

Servings and timing

This recipe makes about 6–8 fried s’mores, depending on the dough size. It takes 15 minutes to prep and 10 minutes to fry, so I can have dessert ready in about 25 minutes.

Variations

Sometimes I use peanut butter cups or caramel-filled chocolate instead of plain chocolate for a twist. I’ve also used Nutella or cookie butter inside instead of chocolate bars. For a shortcut, I wrap marshmallow and chocolate directly in the dough without graham crackers—it’s still gooey and delicious.

storage/reheating

These are best served fresh and hot, but if I have leftovers, I store them in an airtight container at room temperature for a day. To reheat, I pop them in the oven or air fryer at 350°F for a few minutes to re-crisp the outside. I avoid microwaving since it can make them soggy.

FAQs

Can I use crescent dough instead of biscuit dough?

Yes. Crescent dough is softer and flakier, while biscuit dough gives a puffier texture. Both work great.

Will the marshmallow melt too much?

It gets perfectly gooey inside the dough without leaking if I seal the edges well. I press the seams tight before frying.

Can I bake them instead?

Yes. I bake at 375°F for 12–15 minutes or until golden brown. They’re not quite as crispy but still delicious.

What kind of oil is best for frying?

I use a neutral oil like vegetable or canola oil with a high smoke point.

Are these very sweet?

Yes, but in the best way. The dough balances the sweetness of the marshmallow and chocolate, especially with a sprinkle of salt or a dip in dark chocolate sauce.

Conclusion

Fried S’mores take everything I love about the classic campfire treat and turn it into an indulgent, crispy, golden dessert that’s impossible to resist. They’re gooey, rich, and a guaranteed crowd-pleaser—perfect for parties, weekends, or whenever I want a little nostalgic sweetness with a crispy twist.