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Ribbon-O-Fudge Popcorn Bars Recipe

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Reports field editor Flo Burtnett of Gage, Oklahoma, "Two sweet layers of butterscotch- and marshmallow-coated popcorn are held together with chocolate in these scrumptious bars."

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24 Servings
Prep: 30 min. + chilling

Ingredients

2 cups (12 ounces) semisweet chocolate chips
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2 tablespoons shortening
3 tablespoons butter
4 cups miniature marshmallows
1 cup butterscotch chips
3 quarts popped popcorn

Directions

In a microwave or double boiler, melt chocolate chips and shortening. Chill for 15-20 minutes or until thickened.
Meanwhile, line a 9-in. square pan with foil; grease the foil and set pan aside. In a heavy saucepan over low heat, melt butter. Stir in marshmallows and butterscotch chips until melted and smooth.
Place the popcorn in a large bowl; add marshmallow mixture and toss until coated. Firmly press half of the popcorn mixture into prepared pan. Spread chocolate mixture evenly over popcorn. Firmly press remaining popcorn mixture over chocolate.
Chill for 30 minutes. Lift out of pan, using foil edges. Remove foil; cut into bars. Yield: 2 dozen.

Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.

Nutrition Facts: 1 serving (1 each) equals 197 calories, 11 g fat (7 g saturated fat), 4 mg cholesterol, 76 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Ribbon-O-Fudge Popcorn Bars published in Taste of Home February/March 1998, p53

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Reviews for Ribbon-O-Fudge Popcorn Bars (1)