Pop the bag of popcorn as you normally would in the microwave.
In a microwave-safe bowl, add the white candy bark/white chocolate and place in the microwave for 30 seconds. Remove, stir, and repeat for another 30 seconds. Stir, and if you need to add it to the microwave one more time, just try it for about 20 seconds. It'll likely be fully melted after the 2nd round in the microwave, though! Set aside once it's melted.
Shake the bag of popcorn up and down for a few seconds to get the unpopped kernels to fall to the bottom of the bag.
Using your hand, scoop out about 1/3-1/2 of the popped popcorn into a large bowl. (Don't pour it in so you can avoid the unpopped kernels!) Add part of the melted baking bark to the popcorn, lightly stir, and repeat with remaining popcorn in the bag & MOST of the rest of the melted candy bark. **Reserve a little bit of the melted candy bark - about 2 T - for drizzling on top at the end.**
Add chocolate chips to microwave safe bowl & microwave for 30 seconds. Stir. Repeat this process until melted. (Probably just 2 rounds in the microwave.)
Drizzle MOST of the melted chocolate onto the popcorn - again, reserving about 2 T for drizzling on top at the end - and stir until popcorn is evenly coated.
Pour popcorn mixture on large baking sheet covered with foil. Using a fork, drizzle remaining melted white baking bark & melted chocolate on top of the popcorn. Immediately add toppings.
Place the pan in the refrigerator for about 20-30 minutes to allow the popcorn to set. The baking bark hardens quickly, but the refrigeration helps to speed up the hardening of the melted chocolate.
Remove from fridge. Gently lift the foil on either end to help break up the popcorn and then use it as a funnel to put all of the popcorn in a large bowl, or break apart and add to goodie bags or mason jars for gift-giving. ENJOY!
