Single‑Serving Scotcharoo

I developed this Single‑Serving Scotcharoo so I can enjoy that classic gooey graham‑rice‑nougat treat all by myself—without the temptation of making a whole batch. It’s chewy, crunchy, sweet with chocolate, and ready in about 15 minutes.

Why You’ll Love This Recipe

I love that it satisfies my sweetest cravings in one perfect square. This petite version captures the rich marshmallow nougat, sweet corn syrup crunch, and melty chocolate topping—without any leftovers to worry about. It’s ideal for instant indulgence.

Ingredients

(Makes 1 generous bar, about 2×3 inches)

• ½ tablespoon (7 g) butter

• 1 tablespoon corn syrup (light or dark)

• 1 tablespoon brown sugar, packed

• ¼ teaspoon vanilla extract

• ¼ cup (20 g) rice cereal (like Rice Krispies)

• 2 whole graham crackers, crushed (about 12 g total)

• 2 tablespoons (30 g) semisweet chocolate chips

• Optional: pinch of flaky sea salt or chopped nuts on top

Directions

1. Prepare the base:
   I melt butter in a small saucepan over low heat. Then I stir in corn syrup and brown sugar, whisking until smooth and lightly bubbling (about 30 seconds). I remove it from heat and stir in vanilla extract.

2. Make the crunchy layer:
   I fold in crushed graham crackers and rice cereal until evenly coated. I press the mixture into a small lightly greased pan, ramekin, or heatproof dish.

3. Add chocolate topping:
   I melt chocolate chips (either in the microwave in 15‑second bursts or over a double boiler). I pour and spread the melted chocolate over the cereal layer.

4. Finish and chill:
   I sprinkle a pinch of sea salt or chopped nuts if I’m using them. I let the bar rest at room temperature for about 10 minutes, then chill in the fridge for 5–10 minutes until the chocolate sets.

5. Enjoy:
   I run a small knife around the edge and lift or press out the bar—then I savor it straight away.

Servings And Timing

• Yield: 1 single‑serving bar

• Prep & cooking time: ~5 minutes

• Chill time: ~10 minutes

• Total time: under 15 minutes

Variations

• I swap in dark chocolate or milk chocolate depending on how sweet I want it.

• I stir in chopped peanuts or pecans for crunch before pressing.

• I drizzle caramel or peanut butter over the cooled bar for extra indulgence.

• I add a pinch of cayenne or espresso powder to the chocolate layer for a bold twist.

Storage / Reheating

• I store the bar wrapped in parchment at room temperature or in the fridge for up to 3 days.

• I enjoy it chilled or let it soften at room temperature for a minute before eating.

FAQs

Can I use maple syrup instead of corn syrup?

Yes—maple syrup works, although the texture may be slightly softer and more maple-flavored.

Can I double the recipe?

Definitely. I double or triple ingredients and spread the mix into a small loaf pan or dish if I want bigger servings.

What if I don’t have graham crackers?

I substitute with vanilla wafers or even crushed shortbread cookies—I adjust to taste.

Can I microwave the whole thing in one dish?

Yes—I layer cereal and chocolate in a small bowl and microwave in 30-second intervals until chocolate melts and the base sets enough to eat.

Conclusion

I love making this Single‑Serving Scotcharoo when I want something rich, crunchy, and chocolatey with minimal cleanup. It hits all the flavor notes of the classic treat—no muss, no fuss, just pure sweet satisfaction in a single portion.