9 graham cracker sheets
2 cups mini marshmallows
2 cups chocolate chips, or 8 oz baking chocolate, divided
2 large eggs
2 tsp oil
1 1/2 cups milk
2 1/4 cups all-purpose flour
6 tbsp granulated sugar
1 tsp baking powder
1/4 tsp salt
Frying & Serving
1 quart vegetable oil, for frying
powdered sugar , optional for serving
Line an 8×8-inch pan with parchment paper.
Arrange graham crackers to cover the bottom of the pan, breaking up sheets as needed to fit.
Place 1 cup of chocolate chips in a bowl and microwave in 30 second intervals until smooth, stirring in between.
Drizzle 1/3 of the melted chocolate onto the graham crackers, followed by the remaining chocolate chips, followed by 1/3 more melted chocolate, followed by the marshmallows, and finally the remaining melted chocolate.
Top with a layer of graham crackers according to the video, and place the pan in the refrigerator for 10 minutes. Meanwhile, make the batter.
In a medium saucepan or deep fryer, add vegetable oil and set temperature to 425°F.
In a medium bowl, whisk together the eggs, oil and milk.
In a separate bowl, mix the flour, sugar, baking powder and salt. Pour in the wet ingredients and whisk until smooth.
To get ready for frying, line a large plate with paper towel and set aside. Also get tongs and a slotted spoon.
Remove the s’mores from the fridge. Lift them out of the pan and onto a work surface using the parchment paper.
Using a sharp knife, cut the s’mores into 6×6 grid to make 36 pieces. If any pieces break, use melted chocolate to glue them back together.
Drop a s’mores piece into the batter and using the tongs coat completely. Then lift the coated s’more out and let excess batter drip off.
Place the s’more into the hot oil, and fry for about 1 minute until it has puffed into a ball and turned golden brown. Remove to the prepared plate.
Repeat the battering, frying process for the remaining s’mores. (It may take a few to get the hang of it.)
Dust with optional powdered sugar. Serve warm and enjoy!