TIGER SQUARES

By JaneA

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1/4 CUP MARGARINE
1/4 CUP CORN SYRUP
1/4 CUP BROWN SUGAR
1/2 CUP BUTTERSCOTCH CHIPS.
2 CUPS RICE KRISPIES.
1 CUP CHOCOLATE CHIPS

Details

Servings 10

Preparation

Step 1

MIX AND BRING TO BOIL
¼ CUP MARGARINE
¼ CUP CORN SYRUP
¼ CUP BROWN SUGAR

REMOVE FROM HEAT. ADD 1/4 CUP BUTTERSCOTCH CHIPS. STIR UNTIL MELTED.

ADD 2 CUPS RICE KRISPIES. SPREAD IN GREASED 8’’ PAN. WHEN COOL, MELT 1 CUP CHOCOLATE CHIPS, SPREAD ON TOP.

Melt remaining 1/4 cup Chipits Butterscotch Chips with 1 tsp (5ml) oil over hot water.Drizzle in lines over surface of bars.

Chill. Cut into bars. Makes 24 bars