Ribbon-O-Fudge Popcorn Bars Recipe
Ribbon-O-Fudge Popcorn Bars Recipe photo by Taste of Home
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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."
TOTAL TIME: Prep: 30 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 24 servings


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

Nutritional Facts

1 each: 197 calories, 11g fat (7g saturated fat), 4mg cholesterol, 76mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 2g protein.


  1. In a microwave or double boiler, melt chocolate chips and shortening. Chill for 15-20 minutes or until thickened.
  2. 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.
  3. 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.
  4. 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.
Originally published as Ribbon-O-Fudge Popcorn Bars in Taste of Home February/March 1998, p53

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darowan07 User ID: 3714352 50017
Reviewed Dec. 31, 2011

"so fun and easy! My kids are gonna love this I just finished thee bars and they are so yummy! Ill be trying the butterscotch and marshmallow combo on my rice krispy treats too!"

tkarinas User ID: 4389335 46479
Reviewed Dec. 1, 2009

"This is an excellent treat for those busy nights when guests come to visit and food is at a premium. They work beautifully to satisfy the guests and it's a recipe we'll be keeping."

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