Name: Easy Single Serve Smores Scotcheroo
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Ingredients: 0.5 cup crispy rice cereal; 1.5 tbsp creamy peanut butter; 1.5 tbsp butterscotch chips; 2 tsp light corn syrup; 2 tsp packed brown sugar; 0.25 tsp vanilla extract; 1 tbsp milk chocolate chips; 2 tbsp graham cracker crumbs (crushed from about 1 sheet); 0.5 cup mini marshmallows; 1 pinch fine salt

It’s a little late-night magic: a mash-up of s’mores and classic scotcheroos, but just for you. Peanut-buttery, chewy-crispy base, graham cracker whispers, a glossy chocolate–butterscotch puddle on top, and toasted marshmallows getting all dramatic. No baking. One bowl. Five-ish minutes. This is that snack you make when the craving hits and the sink is already full and you’re not about to start preheating anything.

My husband calls this my “commercial break dessert” because I can actually make it before the show comes back on. The kids think the mini marshmallows are “popcorn,” which is adorable until they start trying to catch them out of the air while I’m torching the top. It’s become our Friday couch treat—one ramekin each, no sharing, because we tried that once and it did not end well for anyone.

Why You’ll Love This Easy Single Serve Smores Scotcheroo

– It’s a five-minute, one-bowl situation. Instant gratification, minimal dishes.
– The texture does the thing: crisp, chewy, gooey, and glossy—like a dessert playlist.
– It sets fast, but also tastes unreasonably good while still warm and messy.
– Handles swaps like a champ: honey, maple, almond butter, dairy-free chips—no one will know.
– Perfect for when you want a treat but don’t trust yourself with a whole pan. Same.

How to Make It

Grab a microwave-safe bowl and a ramekin or sturdy mug. Stir together 2 tablespoons peanut butter, 1 tablespoon corn syrup or honey, 1 tablespoon brown sugar, and a pinch of salt. Microwave 20–30 seconds until glossy—don’t let it boil, or you’ll make caramel and we’re not doing that tonight. Stir in a splash of vanilla. Fold in 1/2 cup crispy rice cereal and 1/4 cup graham cracker crumbs (about 2 full sheets smashed), then press the mixture into your ramekin with the back of a spoon.

Now melt the top: 2 tablespoons chocolate chips + 1 tablespoon butterscotch chips with 1/2 teaspoon butter or coconut oil. Microwave 15–20 seconds, stir, repeat until smooth. Spread over the base. Add a handful of mini marshmallows. Toast with a kitchen torch if you’ve got one—or slide under the broiler for like 30–60 seconds, watching like a hawk. If you’re in a microwave-only mood, zap 5–8 seconds to puff. Eat now for full chaos or chill 10–15 minutes to set into a clean bite.

Ingredient Notes

– Peanut butter: The glue. Creamy works best; natural is fine—just stir it well so the oil doesn’t make your base greasy.
– Corn syrup or honey: Keeps it chewy and holds it together. Honey adds flavor, corn syrup is more neutral. Maple syrup works but sets a little softer.
– Brown sugar: Adds that caramel-y depth. Microwave gently so it dissolves but doesn’t harden on you later.
– Crispy rice cereal: The crunch factor. Measure it before you crush anything; pressing too hard will compact it and make it dense.
– Graham cracker crumbs: S’mores vibe. Two sheets, crushed. Gluten-free grahams work if that’s your lane.
– Chocolate + butterscotch chips: Classic scotcheroo flavor. Skip the butterscotch if you’re not into it—just add more chocolate.
– Mini marshmallows: The drama and the goo. Marshmallow creme works in a pinch—swirl it into the warm chocolate and call it good.
– Butter or coconut oil: Helps the chocolate melt smooth and slice nicer. Optional but helpful.
– Vanilla + salt: Tiny things that make it pop. Don’t skip the pinch of salt.

Recipe Steps

1. Prep a ramekin or mug; lightly grease or line with a strip of parchment for easy lift-out.
2. Microwave 2 tbsp peanut butter, 1 tbsp corn syrup or honey, 1 tbsp brown sugar, and a pinch of salt for 20–30 seconds until glossy.
3. Stir in a splash of vanilla, then fold in 1/2 cup crispy rice cereal and 1/4 cup graham crumbs.
4. Press the mixture firmly (not aggressively) into the ramekin to make an even base.
5. Melt 2 tbsp chocolate chips + 1 tbsp butterscotch chips with 1/2 tsp butter/oil in 15–20 second bursts; spread over the base.
6. Top with mini marshmallows; torch or broil to toast, or microwave 5–8 seconds to puff; eat warm or chill 10–15 minutes to set.

What to Serve It With

– A cold glass of milk or almond milk—classic.
– Decaf coffee or hot cocoa if you’re leaning into cozy.
– Fresh berries for a little brightness.
– Salty pretzels on the side if you’re a sweet-salty person (hi, same).

Tips & Mistakes

– Don’t overheat the peanut butter/syrup/sugar. If it bubbles hard, it’ll set too firm. Gentle heat is your friend.
– Press, don’t smash. Overpacking the base = brick. You want airy crunch.
– If your natural peanut butter is runny, add an extra tablespoon of cereal or crumbs to balance.
– Broiler toasting goes from perfect to “campfire accident” fast—watch it the whole time.
– Chocolate seized up? Add a few drops of oil and stir like you mean it.
– Want clean slices? Chill 15 minutes. Want gooey bliss? Eat immediately and accept sticky fingers.

Storage Tips

Pop leftovers (if that’s a thing?) in the fridge, covered, for up to 3 days. It firms up nicely and gets that snappy top with a chewy center. Room temp for a day is fine if your kitchen isn’t hot. Cold straight from the fridge is oddly perfect with coffee. And yes, I’ve eaten it for breakfast. Zero regrets.

Variations and Substitutions

– Peanut butter swap: Almond, cashew, or sunflower seed butter all work. Sunflower can taste a little toasty, which I love.
– Sweetener swap: Honey, corn syrup, or maple. Maple is softer; chill longer if you want a firm bite.
– Chocolate-only: Skip butterscotch and use 3 tablespoons chocolate chips.
– Gluten-free: Use GF crispy rice cereal and GF grahams.
– Dairy-free/vegan: Use dairy-free chips, coconut oil instead of butter, and vegan marshmallows.
– Add-ins: Crushed pretzels, a pinch of espresso powder in the chocolate, or flaky salt on top. All dangerously good.
– No marshmallows: Swirl a spoonful of marshmallow creme into the warm chocolate or just go naked—still delicious.

Frequently Asked Questions

Can I make this without a microwave?

Yep. Warm the PB, sweetener, and sugar in a tiny saucepan over low heat until smooth (no boiling!), then proceed. Melt the chips the same way or in a double boiler. Toast marshmallows under the broiler or with a kitchen torch.

I don’t like butterscotch—do I have to use it?

Not at all. Use all chocolate chips. If you still want that caramelly hint, add a tiny pinch of brown sugar to the melted chocolate or a few grains of flaky salt on top. Works great.

Will natural peanut butter work?

It does—just stir it really well. If it’s extra runny, add an extra tablespoon of cereal or graham crumbs so the base isn’t oily or loose. A little pinch of extra salt helps too if your PB is unsalted.

How sweet is this? Can I tone it down?

It’s dessert-sweet. To dial it back, use 2 teaspoons brown sugar instead of 1 tablespoon and lean on honey or maple for a softer sweetness. Dark chocolate on top also balances things out nicely. Still awesome, just less sticky-sweet.

Does it need to chill, or can I eat it warm?

You can absolutely eat it warm and gooey (my fave). If you want a clean, sliceable top, chill 10–15 minutes. In a rush, freeze it for 5 minutes and call it a day.

Easy Single Serve Smores Scotcheroo