Place the popped popcorn and Bugles in a large bowl. In a medium, microwave safe bowl, heat the almond bark in the microwave in 30 second intervals, stirring after each time, until melted and smooth (follow instructions on package for melting).

Allow to cool for about 30 seconds. Drizzle the almond bark over the popcorn mixture and stir to coat. When popcorn is coated spread out on a cookie sheet covered with parchment paper, top with sixlets and jimmies (if desired) and let cool. Break into pieces and serve in a large bowl or package in individual holiday bags.