Ribbon O'Fudge Bars - cooking recipe

Ingredients

4 c. miniature marshmallows
1 c. butterscotch chips
3 Tbsp. butter
3 qt. popped corn
1 (12 oz.) jar hot fudge sauce

Preparation

In Dutch oven on low heat, melt marshmallows with chips and butter.
Stir until smooth and add popcorn.
Toss until coated. Press 1/2 of mixture into a 9-inch pan.
Spread fudge over mixture.
Press rest of mixture over fudge.
Allow to cool.