Popcorn Recipes
Ribbon-o-Fudge Popcorn Bars
Yield: 2 dozen
Ingredients
- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons shortening
- 3 tablespoons butter
- 4 cups miniature marshmallows
- 1 cup butterscotch chips
- 3 quarts popped corn
Instructions
- In a microwave or double boiler, melt chocolate chips and shortening.
- Chill for 15 to 20 minutes or until thickened.
- Meanwhile, line a 9 inch 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.