Pop kernels in a popcorn popper according to manufacturers directions, into a very large bowl (if you don’t have a popcorn popper, you can also do it in a brown paper bag in the microwave – see instructions here. Removed un-popped kernals). Melt 10 oz almond bark according to directions listed on package. Pour melted almond bark over popcorn and toss to evenly coat.

Sprinkle with Christmas or red sprinkles if desired. Spread onto a large piece of parchment or wax paper into a single layer (add more sprinkles if desired).

In a microwave safe bowl, melt chocolate chips and remaining 2 oz of almond bark on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Stir peppermint extract into melted chocolate. Transfer to a piping bag (cut tip from corner) and drizzle evenly over popcorn. Sprinkle remaining 1 Tbsp candy canes over chocolate and allow chocolate to set at room temperature, then break popcorn into pieces. Store in an airtight container.