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RIBBON-O-FUDGE POPCORN BARS




Source of Recipe


Taste of Home Newsletter


Recipe Introduction



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




Recipe Link: http://www.tasteofhome.com/RD.asp?ID=562

List of Ingredients




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



Recipe



-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 baking 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.