Redenbacher’s ribbon o’fudge bars recipe (1992)

Instructions

1. In large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth.
2. Add popcorn; toss until well coated.
3. Press half of mixture firmly into a greased 9-inch square pan.
4. Spread fudge sauce evenly over mixture.
5. Press the remaining popcorn mixture over fudge. Allow mixture to cool and harden.
6. Slide spatula under entire mixture and slide onto a cutting board to cut into bars.