Easy, super-sweet cereal bars made with butterscotch chips and finished with a chocolate topping — these tiger bars are ideal for anyone with a serious sweet tooth! 
This tiger bars recipe is adapted from the back of a Chipits butterscotch chips bag with a few small tweaks. It may be more common on packaging in Canada, but the bars deserve to be enjoyed everywhere. The base is a brown-sugar-butterscotch sauce made from melted butterscotch chips, butter, brown sugar and corn syrup, folded with crispy rice cereal, pressed into a pan and finished with a layer of chocolate and a butterscotch drizzle.
If you love snacking on butterscotch chips straight from the bag, you’ll enjoy these. They’re very sweet with a satisfying crunch. Because this recipe doesn’t use marshmallows, the texture isn’t gooey like traditional Rice Krispie treats — it’s firmer and delightfully crisp.
Making Tiger Bars – Tips & Tricks
The method is straightforward. Start by melting 1/4 cup unsalted butter, 1/4 cup brown sugar and 1/4 cup dark corn syrup in a large saucepan over low–medium heat. Stir gently as the butter melts and the sugar dissolves. Once combined, bring the mixture to a gentle boil and continue stirring for about one minute until the sauce is even in color and no pools of butter remain on top.
Remove the pan from the heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. These two additions aren’t in the original package recipe but help round the flavor and tone down some sweetness. Stir in 1/2 cup butterscotch chips and allow them to melt into the warm sauce; they melt slowly, so keep stirring until fully incorporated.
Fold in 2 cups crispy rice cereal until every piece is coated, then press the mixture firmly into an 8×8 inch (20×20 cm) pan lined with parchment or lightly greased. I don’t recommend a 9×9 inch pan for this quantity, as the bars will be thinner than intended. 
Melt 1 cup (about 180 grams) semi‑sweet chocolate chips in a heatproof bowl. Microwave in short bursts at medium power, stirring between intervals, until smooth, or melt using a double boiler. Spread the melted chocolate over the pressed rice cereal layer.
For the decorative drizzle, melt an additional 1/4 cup butterscotch chips with 1 teaspoon vegetable (or canola) oil in a small heatproof bowl. The oil helps the butterscotch melt smoothly. Microwave at medium power in short bursts, stirring until glossy and fluid, or use a double boiler. Spoon the melted butterscotch into a small baggie, snip a corner, and drizzle over the chocolate, or simply use a spoon.
Note: This recipe uses a total of 3/4 cup butterscotch chips, so one standard bag will be enough and you’ll likely have a few chips left over.
To double the recipe: Double every ingredient and use a 9×13 inch (23×33 cm) pan.
More butterscotch recipes to try:
- Butterscotch Cookies
- Confetti Squares – aka butterscotch marshmallow squares
- Butterscotch Chocolate Chip Cookies
- Butterscotch Blondies
Tiger Bars
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Equipment
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8×8 inch (20×20 cm) pan
Ingredients
- 1/4 cup unsalted butter (56 grams)
- 1/4 cup brown sugar (50 grams)
- 1/4 cup dark corn syrup (60 ml)
- 1/2 cup butterscotch chips (90 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups crispy rice cereal
- 1 cup semi‑sweet chocolate chips (180 grams), or dark
- 1/4 cup butterscotch chips (45 grams) — for drizzle
- 1 teaspoon vegetable oil (or canola oil)
Instructions
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Lightly grease an 8×8 inch (20×20 cm) pan or line it with parchment paper, leaving an overhang for easy removal.
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Combine butter, brown sugar and corn syrup in a large saucepan over low–medium heat. Stir until the butter melts and the sugar dissolves.
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Bring the mixture to a gentle boil, stirring continuously, and boil for about one minute or until the sauce is uniform in color and no pools of butter remain.
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Remove the pan from heat and stir in vanilla extract and salt.
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Add 1/2 cup butterscotch chips and stir until they melt into the sauce.
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Fold in the crispy rice cereal until evenly coated, then press the mixture into the prepared pan in an even layer.
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Melt the chocolate chips in a heatproof bowl, either in the microwave at medium power in short bursts, stirring between, or in a double boiler. Spread the melted chocolate over the cereal layer.
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Melt the remaining 1/4 cup butterscotch chips with 1 teaspoon oil until smooth, then drizzle over the chocolate. Use a small bag with a snipped corner or a spoon to create the drizzle.
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Let the bars firm up and the chocolate set. Leave at room temperature for about 2 hours or chill to speed up the process (chilling can sometimes cause slight chocolate discoloration).
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When set, remove the bars from the pan (use the parchment overhang if lined) and cut into 12 bars with a thin, sharp knife.
Notes
- Butter: You can substitute margarine or use salted butter; if using salted butter, omit the added salt.
- Storage: Store bars in an airtight container at room temperature for up to one week.
- Nutrition: Nutrition figures are estimates per bar, assuming the pan is cut into 12 equal pieces.
Adapted from the Chipits butterscotch chips bag.
Nutrition
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