S’mores Crescent Rolls: The 4-Ingredient Indoor Campfire Treat

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Introduction

Did you know that Americans buy over 90 million pounds of marshmallows every year, with nearly 50% sold during the summer months specifically for s’mores? The combination of toasted marshmallow, melted chocolate, and graham cracker is iconic. However, the logistical hassle of building a fire—or the weather not cooperating—often keeps this treat reserved for camping trips.

This recipe for S’mores Crescent Rolls (sometimes called S’mores Bombs) brings the campfire into your kitchen. By utilizing the flaky, buttery layers of refrigerated crescent dough, we create a pastry pocket that encases the gooey filling, preventing the sticky mess associated with traditional s’mores. It solves the issue of the “cold chocolate slab” often found in campfire versions; here, the chocolate melts evenly alongside the marshmallow inside a golden, thermal-sealed crust. Whether you are using an oven or an air fryer, this is the ultimate 15-minute dessert hack for satisfying a sweet tooth with zero charcoal required.

Ingredients List

To prevent the filling from leaking out and disappearing, the size of your ingredients matters. Here is your curated shopping list.

The Pastry Shell:

• 1 Tube (8 count) Refrigerated Crescent Rolls:
  • Brand Note: Pillsbury is the standard, but store brands work well. The “Big & Buttery” variety offers more dough to seal the edges, which is helpful for beginners.

The Filling:

• 8 Large Marshmallows:
  • Critical Spec: You can use a handful of mini marshmallows, but a single large marshmallow is easier to wrap and less likely to spill out the sides.
• ½ Cup Chocolate Chips or 2 Chocolate Bars:
  • Selection: Milk chocolate (Hershey’s) is traditional for the melt factor. Semi-sweet chips hold their shape better if you prefer bite.
• ¼ Cup Graham Cracker Crumbs:
  • Prep: Crush 2 full sheets of graham crackers in a Ziploc bag with a rolling pin.

The Topping:

• 2 Tablespoons Unsalted Butter: Melted.
• 1 Tablespoon Sugar: Mixed with a pinch of the graham crumbs.

Substitutions:

• Chocolate: Peanut butter cups or hazelnut spread (Nutella) are excellent semantic variations that add richness.
• Dough: Biscuit dough (flattened out) can be used, though the texture will be denser and bread-like rather than flaky.

Timing

This is a high-speed dessert.

• Preparation Time: 10 minutes.
• Baking Time: 10–12 minutes.
• Cooling Time: 5 minutes (Crucial to avoid burns).
• Total Time: Approx. 25 minutes.

Data Insight: Marshmallows are mostly sugar and air. When heated, the air expands rapidly. The crescent dough provides the necessary tensile strength to contain this expansion, provided the seams are pinched tight. If they aren’t, the marshmallow will liquify and leak onto the pan.

Step-by-Step Instructions

Step 1: The Setup

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

• Why Parchment? If the marshmallow leaks (and it might), it turns into hard caramel that is a nightmare to scrub off a metal pan. Parchment makes cleanup instant.

Step 2: Unroll and Fill

Unroll the crescent dough and separate it into 8 triangles.

• The Base: Sprinkle a teaspoon of graham cracker crumbs directly onto the wide end of the dough triangle.
• The Core: Place 1 large marshmallow and 3-4 chocolate squares (or a spoonful of chips) on top of the crumbs at the wide end.

Step 3: The Tuck and Roll

This is the most important step.

• Roll: Starting at the wide end, roll the dough up over the marshmallow toward the skinny point.
• Seal: Pinch the sides tight. You want to completely encase the marshmallow. If you see white showing, stretch the dough to cover it.

Step 4: The Crust

Brush the tops of the rolled crescents with the melted butter.

• Texture: Sprinkle the remaining graham cracker crumbs and sugar over the butter. This creates a crispy, textured crust that mimics the cracker in a real s’more.

Step 5: Bake

Place the rolls on the baking sheet, spaced 2 inches apart.

• Bake: Bake for 10–12 minutes.
• Visual Cue: They should be puffy and golden brown. Don’t panic if a little marshmallow oozes out—it caramelizes and tastes delicious.

Step 6: Cool

Remove from the oven. Let them sit for 5 minutes.

• Safety Warning: Molten sugar (marshmallow) retains heat much longer than bread. Eating these immediately will burn your mouth.

Nutritional Information

These are a sugary indulgence. Estimated breakdown per roll:

Nutrient	Amount	% Daily Value
Calories	180 kcal	–
Total Fat	9g	12%
Saturated Fat	4g	20%
Carbohydrates	22g	8%
Sugars	12g	–
Protein	2g	4%

Data Insight: While high in sugar, one roll satisfies the s’mores craving with portion control built-in (unlike sitting by a fire eating five of them).

Healthier Alternatives for the Recipe

Customize your S’mores Rolls for dietary needs:

• Lower Sugar:
  • Use Dark Chocolate (70%+) chips.
  • Use “Reduced Fat” crescent rolls.
  • Omit the sugar topping and just use crushed graham crackers.
• Vegan:
  • Many crescent roll brands (including Pillsbury Original) are accidentally vegan (check the label for dairy).
  • Use vegan marshmallows (like Dandies) and dairy-free chocolate chips.

Serving Suggestions

• The Dip: Serve with a side of warm chocolate sauce or caramel for dipping.
• Ice Cream: A warm s’mores roll served next to a scoop of vanilla bean ice cream creates a “hot/cold” dessert experience.
• Breakfast: Omit the chocolate and just use marshmallow and cinnamon—it tastes surprisingly like a filled donut.

Common Mistakes to Avoid

Don’t let them disappear.

1. The “Ghost” Marshmallow:
   • The Error: Not sealing the edges.
   • The Result: The marshmallow melts entirely onto the pan, leaving a hollow shell.
   • The Fix: Pinch those seams like your life depends on it!
2. Overfilling:
   • The Error: Using too much chocolate.
   • The Result: The dough can’t stretch around it, causing a blowout.
   • The Fix: Stick to a few squares.
3. Using Stale Marshmallows:
   • The Error: Using old, hard marshmallows.
   • The Result: They don’t melt properly and stay lumpy.

Storing Tips for the Recipe

These are best eaten fresh while warm.

• Room Temperature: Store in an airtight container for up to 2 days. They will soften.
• Reheating:
  • Air Fryer: 350°F for 2 minutes (Restores the crunch best).
  • Microwave: 10-15 seconds. They will be soft and chewy.
• Freezing: Not recommended. The marshmallow texture changes significantly.

Conclusion

S’mores Crescent Rolls are the ultimate year-round dessert hack. They capture the nostalgia of a summer night without the smoke or the sticky fingers. By wrapping the classic ingredients in a buttery pastry hug, you create a treat that is gooey, crunchy, and universally loved by kids and adults alike.

Summary: A 4-ingredient dessert using refrigerated crescent dough stuffed with marshmallows, chocolate, and graham cracker crumbs. Baked until golden.

Ready to get gooey?

Preheat that oven! Rate this recipe 5 stars if you managed to keep the marshmallow inside, and leave a comment below: do you use milk or dark chocolate? Subscribe for more 4-ingredient wonders!

FAQs

Can I make these in an Air Fryer?

Yes! This is a great method. Line the basket with parchment paper (with holes). Air fry at 325°F (160°C) for 5–7 minutes. Watch closely as they brown much faster than in the oven.

Can I use marshmallow fluff?

It is difficult. Fluff turns to liquid almost instantly when heated and is very hard to contain. Regular marshmallows work much better structurally.

Can I add peanut butter?

Yes. Smearing a teaspoon of peanut butter on the dough before adding the marshmallow creates a “Fluffernutter” style treat that is incredibly delicious.