Melt the white candy bark in a microwave-safe bowl. Microwave it for about 45 seconds, stir, and repeat until fully melted.

Transfer the popped popcorn from the bag to a large mixing bowl, doing your best to avoid pouring unpopped kernels into the bowl*

Drizzle some of the melted candy bark onto the popcorn, stir, and continue drizzling and stirring until the popcorn is evenly coated.

Line a large cookie sheet with foil and then pour the candied popcorn onto the foil. Spread it out with the spoon/spatula you used to stir it.

Next, melt 3/4 of a cup of chocolate chips using the same method you used when you melted the candy bark.

Once melted, evenly drizzle the chocolate onto the popcorn.

Pour on some of the graham crackers and marshmallows - maybe about half of each - and toss everything together with a spoon/spatula on the pan.

Pour on the remaining graham crackers and marshmallows, as well as the rest of the chocolate chips (the ones you didn't melt in the microwave), and toss everything together.

If you have any remaining melted candy - either the candy bark or chocolate chips - go ahead scrape the bowl(s) and drizzle the rest of it over the popcorn mixture and stir.

Allow to sit for 10-15 minutes (in room temperature) or in the fridge for a few minutes in order to fully set before transferring to a bowl or airtight container. Though it'll get a little soft, you can easily store this in an airtight container for 5-7 days and it'll still taste good!

Serve and enjoy!