Deep-Fried S’mores

Deep-fried s’mores are a decadent twist on the campfire classic. Gooey marshmallows and melted chocolate are wrapped up, fried until golden, and served warm with a crispy coating and molten center. It’s a fun, indulgent treat that takes everything I love about s’mores and makes them even more irresistible.

Why You’ll Love This Recipe

I love this recipe because it turns a nostalgic treat into something truly over the top. The crispy outside contrasts perfectly with the melted chocolate and marshmallow inside, making every bite rich and satisfying. I also like how quick they are to make—just a few simple ingredients and a fryer are all I need to create a dessert that wows.

Ingredients

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

• Graham crackers

• Marshmallows

• Chocolate squares or chocolate chips

• Biscuit dough, crescent dough, or wonton wrappers

• Vegetable oil (for frying)

• Powdered sugar (for dusting, optional)

• Chocolate or caramel sauce (optional, for drizzling)

Directions

I start by assembling the s’mores filling: placing a piece of chocolate and a marshmallow between graham cracker halves (or just using a smaller piece if I want bite-sized treats). Then I wrap the entire s’more in biscuit dough, crescent dough, or wonton wrappers, making sure to seal the edges tightly so nothing leaks while frying.

I heat oil in a deep pan until hot, then carefully fry the wrapped s’mores in batches until golden brown and crisp. Once cooked, I drain them on paper towels and dust with powdered sugar.

I like serving them warm with a drizzle of chocolate or caramel sauce for an extra treat.

Servings and timing

This recipe makes about 8–10 deep-fried s’mores. It usually takes me around 10 minutes to assemble and 10 minutes to fry, so they’re ready in about 20 minutes.

Variations

Sometimes I swap the chocolate for peanut butter cups or Nutella for a different flavor twist. I’ve also used flavored marshmallows, like caramel or strawberry, to change things up. For a carnival-style version, I dip the s’mores in pancake batter before frying for an extra fluffy coating.

storage/reheating

These are best enjoyed fresh while the marshmallow and chocolate are gooey. If I have leftovers, I keep them in an airtight container at room temperature for up to a day and reheat them in an air fryer or oven to crisp them back up.

FAQs

Can I make these without a deep fryer?

Yes, I just use a heavy-bottomed pot with a few inches of hot oil. An air fryer also works, though the texture isn’t quite the same.

Can I prepare them ahead of time?

I like to assemble them in advance and keep them chilled until I’m ready to fry, which makes serving easier.

What kind of dough works best?

I usually use crescent roll dough for a soft, pillowy finish, but wonton wrappers give me a crispier texture.

Can I bake these instead of frying?

Yes, I can bake them at 375°F (190°C) until golden, but the texture won’t be quite as indulgent as deep-frying.

How do I keep the marshmallow from leaking?

I make sure the dough is sealed well and fry at the right temperature—if the oil is too cool, the filling melts before the outside crisps.

Conclusion

Deep-fried s’mores are one of my favorite over-the-top desserts because they take a classic campfire treat and make it even more fun. I love the combination of crispy outside and gooey, molten center, and they’re always a hit when I make them for friends or family. Whether I serve them at a party or as a weekend indulgence, they disappear fast.