Ingredients:
- 1 tube refrigerated biscuit dough (about 8 oz)
- 1/4 cup semisweet chocolate chips
- 8 large marshmallows (or 1 cup mini marshmallows)
- 1 large egg, beaten
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions:
- Separate the biscuit dough and flatten each piece into a 3–4 inch circle.
- Place chocolate chips and a marshmallow in the center of each dough round.
- Carefully fold the dough around the filling, pinching seams tightly to seal and rolling into a smooth ball.
- Brush each dough ball lightly with the beaten egg to help seal.
- Heat about 2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
- Fry the bombs in small batches for 2–3 minutes per side, turning gently, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar if desired. Serve warm.
Serving Tips
Best enjoyed fresh while the centers are melty. Serve plain or with chocolate sauce for dipping.
Storage
These are best eaten the same day. If needed, store leftovers in the refrigerator and reheat briefly in the oven to restore crispness.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 6–8 minutes
- Total Time: About 25 minutes
- Yield: 8 bombs