Chipitstigerbars Recipes

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.

CHIPOTLE BARBACOA

Steps:

• Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
• Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
• Stir chicken broth, onion, and bay leaves into the slow cooker.
• Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

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.

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.

LEE'S CHISLIC

Steps:

• Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
• Heat the oil in a large skillet over medium-high heat until shimmering.
• Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.