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Ribbon of Fudge Butterscotch Bars
4 Cups miniature marshmallows
1 Cup butterscotch chips
3 Tablespoons butter
1 Bag popped light microwave popping corn - unpopped kernels discarded 3 1/2 oz
1 Jar hot fudge sauce -- (12 ounce)
In large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter, stirring occasionally until smooth. Add popcorn; toss until well coated. Press half the mixture firmly into a greased 9-inch square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Slide spatula under entire mixture; slide onto cutting board to cut into bars. 16 bars.
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