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Ribbon-O-Fudge Popcorn Bars

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
    2 dozen

Ingredients

  • 2 cups semisweet chocolate chips
  • 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.
Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.
Nutrition Facts
1 each: 197 calories, 11g fat (7g saturated fat), 4mg cholesterol, 76mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 2g protein.

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