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Plate of butterscotch Rice Krispie treats with chocolate on top
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Tiger Bars

Easy, super sweet cereal treats made with butterscotch chips and topped with chocolate - these tiger bars are perfect if you have a serious sweet tooth! 
Course Dessert
Cuisine American, Canadian
Keyword Butterscotch Rice Krispie Treats, Tiger Bars
Prep Time 20 minutes
To Set 2 hours
Total Time 2 hours 20 minutes
Servings 12 bars
Calories 216kcal
Author Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • ¼ cup unsalted butter* (56 grams)
  • ¼ cup brown sugar (50 grams)
  • ¼ cup dark corn syrup (60 ml)
  • ½ cup butterscotch chips (90 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips (180 grams) or dark
  • ¼ cup butterscotch chips (45 grams)
  • 1 teaspoon vegetable oil or canola oil

Instructions

  • Lightly grease an 8x8 inch (20x20 cm) pan. Alternatively, line with parchment paper leaving an overhang around the edges.
  • Add the butter, brown sugar and corn syrup to a large saucepan over low-medium heat.
  • Gently stir the mixture as the ingredients melt. Once melted, bring the sauce to a gentle boil while stirring. Boil for about a minute, or until you no longer see pools of melted butter on top of the sauce.
  • Remove from the heat and stir in the vanilla extract and salt.
  • Add in ½ cup butterscotch chips. Gently stir the mixture with a rubber spatula or wooden spoon, allowing the chips to melt into the sauce.
  • Once the chips have entirely melted, stir in the cereal until its evenly covered in butterscotch goo.
  • Spoon the mixture into the prepared pan and press into an even layer.
  • Add the chocolate chips to a heatproof bowl. Microwave for 45 seconds at medium power (not high power, which is often the default). Remove from the microwave and stir. Repeat the process until smooth. Alternatively, melt on the stove in a double boiler.
  • Spread the melted chocolate over the Rice Krispie treat layer.
  • Add the butterscotch chips and oil to a small heatproof bowl. Microwave for 45 seconds on medium power. Remove from the microwave and stir. Repeat until smooth. Or melt in a double boiler.
  • Drizzle the melted butterscotch chips over the chocolate layer. I spoon the melted chips into a freezer bag and cut off the bottom corner. Then I used the bag as a homemade piping bag to drizzle the melted chips.
  • Let the bars firm up and the chocolate set. I prefer to do this on the counter at room temperature (it will take about 2 hours). You can also pop them in the fridge to firm up, which will be faster. However, the chocolate can sometimes discolor in the fridge.
  • When ready to slice, cut with a thin, sharp knife. If you lined the pan with parchment, lift the bars out of the pan and place on a cutting board. Then slice.

Notes

  1. Butter: Butter can be substituted with margarine or salted butter. If using salted butter, remove the salt from the recipe. 
  2. Storage: Store in an airtight container at room temperature for up to 1 week. 
  3. Nutrition: Details provided are an estimate only and based on 1 bar, assuming the pan is sliced into 12 equal-sized pieces. 
Adapted from the Chipits butterscotch chips bag. 

Nutrition

Calories: 216kcal | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 98mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 136IU | Calcium: 16mg | Iron: 1mg