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 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.