Print Recipe

Ribbon-o-Fudge Popcorn Bars



  • 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 corn


  1. In a microwave or double boiler, melt chocolate chips and shortening.
  2. Chill for 15 to 20 minutes or until thickened.
  3. Meanwhile, line a 9-inch square baking pan with foil; grease the foil and set pan aside.
  4. In a heavy saucepan over low heat, melt butter. Stir in marshmallows and butterscotch chips until melted and smooth.
  5. 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.
  6. Chill for 30 minutes.
  7. Lift out of pan, using foil edges. Remove foil; cut into bars.

Yields 2 dozen.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.