Line a baking sheet with a silicone baking mat or wax paper.

In a large bowl, toss together the popped popcorn, cereal, and roasted salted peanuts until evenly mixed.

In a medium microwave-safe bowl, combine the creamy peanut butter and honey. Microwave on high for 30 seconds, then stir until blended. If necessary, microwave an additional 15 seconds and stir until the mixture is pourable.

Pour the peanut butter–honey mixture over the popcorn, cereal, and peanuts. Stir gently but thoroughly until the dry ingredients are evenly coated.

Spread the coated mixture into an even layer on the prepared baking sheet, pressing lightly to compact it.

Place the white chocolate chips in one small microwave-safe bowl and the semisweet chocolate chips in another. Melt each separately in the microwave at 50% power in 15–30 second intervals, stirring between intervals until smooth and pourable. (Alternatively, melt each chocolate in separate bowls over a double boiler until smooth.)

Drizzle the melted white chocolate and the melted semisweet chocolate over the popcorn mixture on the baking sheet.

Refrigerate the tray until the chocolates are set and the bark is firm (it will still be slightly sticky).

Break the bark into chunks and store in an airtight container.