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This over-the-top fried s'mores creation takes your familiar campfire snack and turns it into a mind-blowing dessert that'll be the talk of your next get-together. When you bite through the crunchy golden coating, you'll find oozy marshmallows and melty chocolate tucked between graham crackers—a totally addictive handheld treat that brings back summer nights with a grown-up makeover.
I whipped these up during my kid's pajama party when downpours ruined their tent plans outside. Those little ones went crazy for these indoor treats and now they beg for them whenever something special happens, rain or shine.
Ingredients
- Graham cracker sheets: They're the essential base with that honey-sweet taste and gentle snap
- Mini marshmallows: They get all gooey inside while keeping just enough chew for that real s'mores feel
- Chocolate chips or baking chocolate: They create those amazing pockets of chocolate that ooze with every bite
- Eggs: They stick everything together and make the coating light when fried
- Milk: It gets the batter just wet enough for that perfect crispy outside
- All purpose flour: It builds the framework for your outer coating
- Granulated sugar: It rounds out the flavors in your batter without going overboard on sweetness
- Baking powder: It gives that nice little puff when the batter hits hot oil
- Vegetable oil for frying: Go with something that doesn't have much taste so your s'mores can shine
Step-by-Step Instructions
- Prepare the S'mores Base:
- Put parchment on your pan and cover the bottom completely with graham crackers. You'll need to snap some pieces to fill every gap for a solid base. This careful setup helps your s'mores stay in one piece when they hit the oil.
- Create Chocolate Layers:
- Warm your chocolate in the microwave with short bursts, stirring often so it doesn't burn. Build your layers carefully—first some melted chocolate, then sprinkle chips, then more melted chocolate on top. This way you'll get chocolate in every single bite.
- Add Marshmallows and Top Layer:
- Scatter marshmallows evenly across your chocolate layers, then drizzle whatever chocolate you have left over them. The marshmallows will get partly melty during cooking, creating those awesome gooey spots. Top with your final graham cracker layer and press down gently.
- Prepare the Batter:
- Mix all your wet stuff until it's totally smooth, then combine your dry ingredients in another bowl. Doing it this way keeps lumps away and makes a smooth coating that will stick just right to your squares.
- Cut and Dip the S'mores:
- After they've chilled, cut your s'mores into even squares with a sharp knife. Don't dawdle—you want them cold to prevent melting too soon. Use tongs to coat each piece fully in batter, letting extra drip off for an even layer.
- Fry to Golden Perfection:
- Gently drop each covered piece into hot oil and watch it turn into a golden puffy treasure. The high heat quickly sets the outside while warming everything inside into melty goodness. Take them out as soon as they're golden brown for that amazing crispy-outside, gooey-inside contrast.
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Whenever I make these for parties, everyone fights over the graham cracker edges that get a bit caramelized in the oil. My cousin who usually stays away from desserts always grabs a few because they remind him of our childhood summers at grandma and grandpa's lake house where we'd make s'mores every night.
Make Ahead Options
You can put these together up to three days before you plan to fry them. Just follow the steps through cutting them into squares, then keep them in the fridge in a sealed container with parchment between the layers. Keeping them cold makes them easier to handle when it's time for battering and frying. You can even mix up the batter a day ahead and store it covered in the fridge—just give it a good stir before you use it.
Troubleshooting Tips
If your squares fall apart while dipping, they're probably too warm. Stick them back in the fridge for 15 minutes then try again. When chocolate keeps poking through your batter, try dipping twice with a short break between coats to build a thicker shell. If your treats soak up too much oil, your oil temp is likely dropping too low. Work with smaller batches and let the oil heat back up between rounds.
Serving Suggestions
These fried goodies taste best when they're still warm, about 10 minutes after frying when everything inside is perfectly melty. Set up a dipping station with stuff like raspberry sauce, caramel, or extra melted chocolate. For a fancy touch, put them on a nice plate with some fresh berries and a light sprinkling of powdered sugar or cocoa. They go great with a glass of milk or coffee for family gatherings, or pair them with dessert wines when it's just adults.
History Behind the Treat
Regular s'mores first showed up in a Girl Scout handbook back in 1927, but this fried version came from county fairs around the early 2000s when people started frying all kinds of crazy desserts. The cooking style borrows ideas from Japanese tempura and those famous Scottish fried candy bars, mixing good old American campfire snacks with indulgent fair food tricks. They show how comfort foods keep changing while still connecting us to those happy childhood moments—making them both new and familiar at the same time.
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Recipe FAQs
- → Is it okay to use a pre-made batter?
Absolutely! Pancake mix works well and is super easy. Just prepare it as the box says.
- → How can I prevent the s'mores from breaking during frying?
Pop them in the fridge for a bit, and use melted chocolate to stick any broken pieces together before coating.
- → What kind of chocolate should I use?
Chocolate chips or baking bars are both great. Milk chocolate adds sweetness, while semi-sweet keeps things balanced.
- → Can these be made in advance?
They taste best freshly fried while still warm and melty. But if needed, keep them in a low oven to stay warm for a little while.
- → What’s the ideal oil temperature for frying?
Keep the oil at 425°F. Too low and the coating won’t crisp; too high and it’ll burn.