These were on the back of the Chipits Butterscotch bag. I went a little crazy and stocked up on Chipits brand when they were on sale a while back and then got home, looked at them and thought “what the devil am I to do with these NOW?”.
So I came up with these options.
1. I could eat them plain out of the bag.
2. I could just bake plain cookies.
3. Or really, I could just eat them straight out of the bag. Anyone with me on that? No dishes to wash, no time wasted.
4. Or, I could look on the back of the bag and make what they recommend. Rarely do they go wrong, with their big fancy test kitchens, mastering these recipes for us at home.
These are good. I mean gooooood. They are also so easy to whip up for those evening cravings of something sweet when you don’t feel like eating chocolate chips out of the bag, last minute tidbits for when company invites themselves over or something to make your co-workers love you even more.
1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup golden corn syrup
3/4 cup Butterscotch Chips, divided
2 cups rice crisps cereal
1 cup Semi-Sweet Chocolate Chips
1 teaspoon oil
In an large saucepan, combine brown sugar, butter and corn syrup then bring to boil over medium heat and looks all fabulously bubbly below. Make sure the sugar is dissolved!
Remove from heat and then stir in 1/2 cup of the butterscotch chips and stir until melted.
Look at how freaking delicious that looks. Try to resist taking a spoon and eating the whole thing.
Stir in cereal until well coated. Press into a 9×13 pan if you want thinner ones, or a 9×9 for thicker bars.
Melt the semi-sweet chocolate chips. Spread evenly over surface of bars.
Now the butterscotch chips and the oil have to be melted over hot water, or they go grainy. So melt in a pot over a pot of water, a homemade double broiler.
Drizzle them over the top to make the tiger stripes. Cool in the fridge and enjoy once the chocolate has hardened.
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- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Total Time
- 10 minutes
- Karlynn Johnston
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 cup golden corn syrup
- 3/4 cup butterscotch chips
- 2 cups rice crispy cereal
- 1 cup semi-sweet chocolate chips
- 1 teaspoon oil
- In an large saucepan, combine brown sugar, butter and corn syrup then bring to boil over medium heat and looks all fabulously bubbly below. Make sure the sugar is dissolved!
- Remove from heat and then stir in 1/2 cup of the butterscotch chips and stir until melted.
- Stir in cereal until well coated.
- Press into a 9Ã—13 pan if you want thinner ones, or a 9Ã—9 for thicker bars.
- Melt the semi-sweet chocolate chips.
- Spread evenly over surface of bars.
- Now the butterscotch chips and the oil have to be melted over hot water, or they go grainy. So melt in a pot over a pot of water, a homemade double broiler.
- Drizzle them over the top to make the tiger stripes. Cool in the fridge and enjoy once the chocolate has hardened.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
How well do he tiger bars keep am I good making one week ahead could they freeze for longer storage time
it look so good
I just made these today and found them way too sweet, even after I doubled the rice krispies. We are going to try again but using the traditional rice krispies recipe with some butterscotch chips blended into the marshmallow-butter mixture and then do the toppings. For us this was a flop.