Shelly's Recipe

RIBBON-O-FUDGE POPCORN BARS

Category: Bars

2 cups semi-sweet chocolate chips
2 tbsp shortening
3 tbsp butter
4 cups miniature marshmallows
1 cup butterscotch chips
3 quarts popped corn

Melt chocolate chips and shortening. Chill for 15-20 minutes or until thickened.

Meanwhile, line a 9 inch square baking pan with foil; great the foil and set pan aside. In a heavy saucepan, 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 the popcorn mixture into the 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.