Spooky Spiderweb Smore’s Mousse Bars

Spooky Scary S’mores

The Halloween season is meant for sweet treats and these spiderweb-decorated Halloween s’mores bars are the perfect addition. These bars have a crumbly graham cracker crust, a fudgy, rich chocolate mousse, and pulled marshmallows to look like spiderwebs. The addition of a few candy eyes, and these s’mores bars are spooky enough for any Halloween get together. 

The Supplies

Ingredients

To make this halloween s’mores recipe, you’ll need the following ingredients:

• Graham crackers
• Unsalted butter
• Cinnamon
• Kosher salt
• Semi sweet chocolate chips
• Dark chocolate chips
• Heavy cream
• Egg yolks
• Kosher salt
• Espresso
• Vanilla extract
• Mini marshmallows

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this spooky spiderweb halloween s’mores recipe, you’ll need the following pieces of equipment:

• 9”x13” pan
• Parchment paper
• Large, heat proof mixing bowls
• Food processor
• Measuring spoons and cups
• Medium sized sauce pan
• Whisk
• Silicone Spatula
• Disposable kitchen gloves, if desired

Frequent Recipe Questions

Can I make these halloween s’mores bars in advance?

• A: Yes! The graham cracker crust and chocolate mousse can be made in advance and then refrigerated overnight. Once the marshmallow spiderwebs have been added and set, I recommend enjoying these bars within the same day for freshness.

Does this espresso make these s’mores bars taste like coffee?

• A: It does not! It only intensifies the flavor of the chocolate. Even if you’re not a fan of coffee, give it a try!

Recipe Tips

When you make these spiderweb halloween s’mores bars, here are a few tips to make sure they turn out great:

• Using disposable kitchen gloves helps to make clean up easier, but is not necessary. Some people prefer to use the gloves for a quick clean up and to avoid the sticky feeling on their fingers. I prefer using bare hands, because I think it’s easier to manipulate the marshmallows. Try both and see what works best for you!
• I have an easy trick for separating egg yolks from egg whites, that doesn’t involve the magic trick of balancing the yolk in the shell. Crack the eggs into a bowl, being careful not to break the yolk. Then, use your hands and carefully grab the yolk out of the bowl. The egg whites will stay in the bowl and the yolk will be in your hand. Then, transfer the yolk to a separate bowl. Voila! Your eggs are separated.

Recipe Details

Make the Graham Cracker Crust

To get this recipe started, line a 9×13 pan with a sheet of parchment paper. Then secure the parchment paper to the sides with clips or tape to keep it in place. Set the pan aside while you make the crust.

To make the graham cracker crust, add the graham crackers to the bowl of a food processor. Pulse the graham crackers on high, turning them into bread crumbs. If you need to, pause the food processor and stir the graham crackers to redistribute them. 

Pour the graham cracker crumbs into a large mixing bowl. Pour the melted butter over the graham cracker crumbs. Sprinkle in the salt and cinnamon. Stir everything together until the mixture looks like wet sand. 

Transfer the graham cracker crust mixture into the lined 9×13 pan and press into a single layer with the back of a spoon. Freeze the graham cracker crust for a few minutes to set.

Make Chocolate Mousse

While the crust is in the freezer, pour the chocolate chips into a large heat proof mixing bowl. Set a sieve over the top of the bowl and set it aside.

Pour the heavy cream, egg yolks, and a pinch of salt to a medium saucepan. Place the sauce pan over medium heat on the stove top. Whisk the cream and egg yolk mixture until it begins to bubble and is thick enough to coat the back of a spoon. Pour the warm cream mixture through the sieve into the bowl of chocolate chips. Stir in the espresso and vanilla extract. Use a silicone spatula to stir the chocolate into the warm cream until the chocolate is completely melted and incorporated into the cream. It should look like one homogenous color and texture.

Transfer the chocolate mousse into the pan with the set graham cracker crust. Spread the chocolate mousse into an even layer using a silicone spatula. Place the pan in the fridge to set, at least 1 hour or up to overnight.

Decorate with Marshmallow Spiderwebs

To make the marshmallow spiderwebs, add the mini marshmallows to a large microwave safe bowl. Microwave the marshmallows for 30 seconds and then stir until the marshmallows melt into each other.

Take the pan of s’mores bars out of the fridge and use the parchment paper to lift the bars out of the pan. Put on a pair of kitchen gloves, if you’d like, and lightly coat your gloved hands in a neutral cooking oil. Or, coat your bare hands in a bit of oil if you prefer. Grab a small amount of marshmallows between your fingers. Pull and stretch the melted marshmallows across the s’mores bars. Repeat until the desired effect is achieved and you’ve used all of the marshmallows.

Decorate the s’mores bars with candy eyes, if you’d like, while the marshmallows are still soft. Set in the refrigerator for 10 minutes to let the marshmallows firm up. Slice the bars into 12 or 24 individual servings and enjoy!

If you make this spiderweb halloween smores, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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