Begin by popping the popcorn according to your preferred method. Aim for about 10 to 12 cups of popped corn, then place it in a large mixing bowl.

Preheat your oven to 250°F (120°C). Line a large cookie sheet with parchment paper and lightly spray it with cooking oil.

In a medium saucepan, combine 1 cup of corn syrup with 1 cup of white sugar over medium heat. Stir continuously for about 3 to 4 minutes until bubbly and slightly thickened.

Quickly stir in 1 cup of peanut butter until smooth and creamy, then cook for an additional minute.

Pour the peanut butter caramel over the popcorn in your mixing bowl. Toss until each piece is generously coated.

Carefully transfer the coated popcorn onto the prepared cookie sheet and spread it out evenly.

Cut the Snickers Bites in half and sprinkle over the popcorn layer, pressing gently to adhere.

Melt 1 cup of chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle over the popcorn mixture.

Allow to cool at room temperature for at least 4 hours or overnight to set.

Once cooled, break into pieces and store in an airtight container.