Start by lining a baking sheet with parchment paper. This will prevent the bark from sticking and make it easy to remove once set.
If you haven’t done so yet, pop your popcorn using an air popper or on the stovetop. Aim for plain popcorn, avoiding any butter or seasoning.
In a large mixing bowl, combine the popped popcorn, Rice, Corn, or Cinnamon Chex (or Golden Grahams), and roasted salted peanuts. Gently stir to mix everything evenly.
In a medium saucepan over low heat, melt the creamy peanut butter and honey together. Stir continuously until the mixture is smooth and well combined.
Pour the melted peanut butter and honey mixture over the popcorn, cereal, and peanuts. Use a spatula to fold everything together gently, ensuring that all the dry ingredients are coated.
Transfer the mixture to the prepared baking sheet. Use the spatula to spread it out evenly, pressing down slightly to create a compact layer.
In separate bowls, melt the white chocolate chips and semisweet chocolate chips. You can do this in the microwave in short bursts, stirring in between, until fully melted and smooth.
Using a spoon or a squeeze bottle, drizzle the melted white chocolate over the popcorn mixture, followed by the semisweet chocolate. You can create a lovely marbled effect by swirling the two chocolates together with a toothpick.
Allow the bark to cool at room temperature for about 30 minutes or until the chocolate has set. For quicker results, you can place it in the refrigerator for about 15 minutes.
Once the bark is set, break it into irregular pieces. Serve immediately or store in an airtight container for later. Enjoy your homemade Peanut Butter Chocolate Popcorn Bark!
