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S’mores Chocolate Mousse Bars. The “fancy” adult version of everyone’s favorite childhood dessert. Sweet milk chocolate graham cracker crust, light and airy chocolate mousse, and finished off with a layer of creamy perfectly toasted meringue. With three layers of decadence, there’s a layer for everyone to love! These can be made up to two days ahead and toasted just before serving. Spend time making these over the weekend for Mother’s Day, then recreate them all summer long. Perfect for summer picnics and BBQ’s!

front on close up photo of S'mores Chocolate Mousse Bars with flowers in the background

When one recipe concept fails, don’t give up entirely. Spin it into a brand new one, and you just might end up with something extra delicious. I mean, depending on the level of failure of course. Point is, don’t always let go of something that has failed. Instead try to turn the failure into something even better.

Which is exactly what I did with these S’mores bars. And while they are over the top in every way, I could not love them more.

Plus, with Mother’s Day this Sunday, Memorial day following in two weeks, and summer just a few weeks later…It’s safe to say that S’mores season is officially upon us. Time to be a kid again, so enjoy every minute of it. And these S’mores bars, are the deliciously perfect kick off!

milk chocolate sitting on graham crackers before adding mousse

Let me break these down for you.

Layer one: sweet graham crackers, salty butter, and luscious milk chocolate. Yes, that’s the crust for these bars. I knew I needed to make the crust very sturdy to be able to support both a layer of chocolate mousse and a layer of meringue. So I mixed the chocolate into the graham cracker crumbs to really help everything stick together. Turns out that milk chocolate stirred into graham crackers is incredible. The crust alone could be a dessert…

But, layer two and three are very much needed.

Layer two: light and airy chocolate mousse. Really, is there anything better? If you’ve never made mousse before, it’s simpler than you think, and requires only a handful of ingredients. Since we’re using sweetened chocolate throughout these bars, I decided to leave any additional sweetener out of the mousse. If you prefer an extra sweet dessert, I recommend adding a couple tablespoons of sugar in with the egg yolks. Honestly? I don’t think it’s needed though.

Chocolate Mousse on top of chocolate crackers

close up photo of S'mores Chocolate Mousse Bars

Layer three: sweet and creamy meringue, aka homemade marshmallow. A thick layer right overtop of the mousse, then toasted to that deep golden color we all love so much.

Do I even need to go on? Simply nothing here not to love. Every bite has a touch of crunch, is creamy, and perfectly sweet, with hints of toasted marshmallow throughout. So basically every single bite leaves you wanting another.

It’s dangerous, but there’s really nothing better than biting into one of these bars.

Too good for words.

side angled photo of S'mores Chocolate Mousse Bars with flowers in the background

overhead photo S'mores Chocolate Mousse Bars

What’s especially great about these S’mores bars is that you can make them completely ahead of time. Then just keep them in the fridge until ready to serve. Be sure to do the toasting of the meringue in front of all your guests…or kids, or whomever you are serving.

It’s a real “wow” factor, you know?

These were 100% inspired by my mom, since chocolate mousse is her all time favorite dessert, with sweet meringue following closely after. She loves anything light, creamy, and airy, and said these bars were DELICIOUS.

side angled photo of S'mores Chocolate Mousse Bars with bite taken out of bars

With enthusiasm I might add!

Here is the serious question of the day, have you gotten mom a Mother’s Day gift yet? If the answer is no, I’m solving all your problems right here with these S’mores bars. Make these for you mom and you’ll forever be the favorite chid. This I am sure of.

front on photo of S'mores Chocolate Mousse Bar with bite taken out of bar

If you make these S’mores milk chocolate mousse bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

S'mores Chocolate Mousse Bars.

Prep Time 40 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 1 hour 50 minutes
Servings: 18
Calories Per Serving: 1688 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 12 graham cracker sheets, finely crushed
  • 6 tablespoons salted butter, melted
  • 6 ounces milk chocolate, melted

Chocolate Mousse



  • 1. Line a 9x13 inch baking dish with parchment paper. 
    2. In a small bowl, gently mix the graham cracker crumbs, melted butter, and melted chocolate until moistened. Dump the mixture out into the prepared pan and press into an even layer. Transfer to the freezer to harden. 
    3. To make the mousse. Place the chopped chocolate in a medium heat heat proof bowl.
    4. In a medium pot, whisk together the egg yolks, 1 cup cream, and sea salt. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 5 minutes. It's import to be consistently whisking to ensure the eggs do not scramble. Remove from the heat. Strain the milk into the bowl with the chocolate, stirring until the chocolate is melted. Stir in the vanilla. Refrigerate until chilled. 
    5. With an electric mixer, beat remaining 2 cups heavy cream until stiff peaks form. Stir 1/3 of whipped cream into cooled chocolate mixture, then gently fold in the rest of the whipped cream until no white streaks remain. Spread the mousse in an even layer over the graham cracker crust. 
    6. To make the meringue. Bring a large pot of water to simmer. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of simmering water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form, 4-6 minutes. Add the cornstarch and vanilla and whip until glossy and combined, about 2 minutes. 
    7. Spread the meringue over the mousse. Chill until set, at least 1 hour or up to 2 days. Cut into bars, this will be a bit messy, so clean your knife after each cut. Using a blow torch, toast the top of the meringue. Once toasted, the bars should be served immediately. 
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  1. 5 stars
    We made these and oh my gosh, it’s a new favorite. We made a whole pan for the two of us. We are trying to share with others now! Any idea how long these will last in the fridge? Thanks for the amazing recipe idea and easy to follow instructions!

    1. Hey MacKenzie,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! These are good in the fridge for up to 2 days, but once you add the toasted meringue you will want to eat immediately. I hope you had a great holiday weekend!?

  2. Could coconut milk be used instead of heavy cream? I loved your chocolate espresso mousse made with coconut milk.

    1. Hey Heather,
      Sure, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

  3. I’m very excited to try making these this weekend but I don’t have a blow torch- do you recommend just skipping that step or maybe putting them in the oven? Thanks so much!

    1. Hey Zara,
      You could pop them under the broiler, just watch them carefully! I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. 4 stars
    This recipe was yummy! We didn’t have a kitchen torch for the frosting so we used her recipe for marshmallow frosting from the s’mores cupcakes, and we thought that was delicious! My least favorite part was all the chilling cycles. Definitely chill 24 hours before cutting into it!

  5. 5 stars
    Delicious!! The overall process took a while because of having to chill things, but it was worth it! We swapped the meringue for a marshmallow frosting from a HBH s’mores cupcake recipe and it was perfect!

    Recommend chilling 24 hours before cutting- it held its shape way better that way

    1. Hey Jen,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  6. Quick question…I only have graham crumbs on hand and not graham crackers. Do you know what the measurement would be for crumbs? These look so decadent! My son is a huge s’mores fan, thank you for posting!

    1. Hey Lola,
      I would use about a cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Haven’t tried making it yet, but just bought a blow torch because I am obsessed with S’mores and all of your recipes are delicious!

  8. Hi! I’m going to try this today but I’m
    confused about the step that says to strain the milk when making the mousse. Can you clarify?

    1. Hey Meg,
      You just want to strain the milk to ensure there are no clumps in the milk mixture. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    This is crazy good. I didn’t even make my mousse well enough for it to set super well and who even cares! The greatest s’mores based treat of all time. Make it. You’ll only be sad that eating a whole pan is frowned upon.

  10. 5 stars
    So easy and so so good! There were zero leftovers…everyone killed it! Followed the recipe as written except for the crust. I find chocolate to be a little overpowering sometimes so I left it out of the crust

  11. 5 stars
    I made these and they turned out absolutely delicious, the mousse is so decadent. I made the meringues separately and piped our individual smaller meringues as per someone’s suggestion below. I don’t have a blow torch. I used the 4 eggs whites and whisked them up in the mixer. I Added the sugar slowly once I had peaks (I blitzed my sugar in the food processor to make it super fine first) and then I folded in a teaspoon of vanilla and 1tsp of cider vinegar and 1 tsp of cornstarch to set them. I piped them into indivisible meringues to go on top of the bars. I set the oven to 170 Celsius and then turned down the heat to 80 degrees Celsius and then baked for two hours and then turned the oven and left them in overnight. It was perfect!! Thanks so much for this recipe!!! What a great idea. ?

    1. Sounds amazing!! I am so glad this recipe turned out so amazing for you, Sylvia! Thank you! xTieghan

  12. I am so excited to make these! Question though – I cannot find corn starch but I have arrowroot starch … can I substitute? Thanks!

    1. Hi!
      Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. 4 stars
    Turned out great. I assumed I was throwing them under the broiler and did not read through the recipe until Christmas Eve morning so running to the store was not an option for a kitchen torch. I went ahead and threw the meringue into a piping bag and piped individual mountains of it onto a baking mat. I threw those under the broiler and then placed them onto each individual sliced square. I know it’s a little extra work but it was worth it to get the intended finished product.