Chipits Tiger Bars Recipes

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

TIGER BARS

Steps:

• 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.

CHIPITS TIGER BARS

Steps:

• Bring butter, brown sugar, corn syrup to a boil over medium heat.
• Remove and stir until melted.
• Stir in 2 cups of crisp rice cereal.
• Press into greased 8 inch square pan.
• Melt semi sweet chocolate chips.
• Spread evenly over surface of bars.
• Melt butterscotch chips with 1 tsp oil over hot water.
• Drizzle lines over the surface of bars.
• Chill.
• Cut into bars.

CHIPITS TIGER BARS RECIPE

Steps:

• 1. In large saucepan, combine brown sugar, butter and corn syrup; bring to boil over medium heat. Stir until sugar is dissolved. 2. Remove from heat; stir in 1/2 cup (125 mL) of the butterscotch chips; stir until melted. Stir in cereal until well coated. Press into greased 8-inch (20 cm) square pan. 4. In medium bowl over hot water (or in microwave), melt semi-sweet chocolate chips. Spread evenly over surface of bars. 5. In small bowl over hot water (or in microwave), melt remaining 1/4 cup (50 mL) butterscotch chips and oil. Drizzle in lines over surface of bars. Chill. Cut into bars.

ORIGINAL CHIPITS COOKIES

Steps:

• Cream together shortening, brown sugar, and white sugar. Beat in 2 eggs and vanilla.
• Combine flour, baking soda and salt. Gradually blend into creamed mixture. Stir in Chipits and nuts.
• Drop from spoon onto ungreased cookie sheets. Bake at 375F for 10-12 minutes.

CHIPITS NO-BAKE CEREAL BAR

Steps:

• Bring butter, brown sugar and corn syrup to a boil over medium heat; remove. Stir in 1 cup peanut butter chips. Mix well.
• Stir in cereal. Press into a greased 9x13 baking pan. Melt remaining peanut butter chips and chocolate chips over hot water. Spead evenly over bars.
• Chill to set chocolate.