Place a sheet of parchment paper on a baking sheet or tray set aside. Start by melting 4oz of chocolate almond bark in a microwave safe bowl in 20-30 second intervals. Make sure to stir in between microwave intervals. Pour onto parchment paper and spread out to an even layer then sprinkle on about 3 cups of caramel popcorn and press gently into the candy. We want it to stick to the chocolate!

Crush about 4 graham crackers to a fine crumble and set aside. Melt your marshmallow/white almond bark using the same method used earlier. With a fork drizzle the white candy over the two layers (chocolate layer and caramel corn layer) while white candy is still melted sprinkle with mini chocolate chips and micro mini marshmallows and lastly sprinkle with crushed graham crackers. Let candy set up then break into bite size pieces and enjoy!