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Pop popcorn according to package directions.
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Line a 9 x13 inch baking sheet with parchment paper so it overhangs the edges.
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Spread popcorn evenly on baking sheet.
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Place the white chocolate in microwave safe bowl. Microwave for 1 minute. Stir, and continue to melt in microwave at 30 second intervals, stirring after each until melted and smooth.
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Pour melted white chocolate over popcorn and spread evenly.
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Top chocolate with almond toffee bits.
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Melt chocolate bark same as above and drizzle on top.
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Refrigerate for at least 1 hour or until chocolate is set.
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Remove from pan and peel off the parchment paper.
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Break into pieces.