Ribbon O' Fudge Bars - cooking recipe

Ingredients

4 c. miniature marshmallows
1 c. butterscotch chips
3 Tbsp. butter
3 qt. popped popping corn, unpopped kernels discarded
12 oz. jar hot fudge sauce

Preparation

In Dutch oven over low heat, melt marshmallows with butterscotch chips and butter, stirring until smooth.
Add popcorn; toss until well coated.
Press half of mixture firmly into greased 9-inch pan.
Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge.
Allow mixture to cool and harden.
Cut into bars.
Makes 16 bars.