Pour the Puffcorn into a large mixing bowl. Spread some waxed paper out on your counter or table. Break the almond bark into pieces and place it in a glass bowl. Cook in the microwave at half power, stirring every 30 seconds until melted and smooth. Pour the melted white chocolate over the puffcorn and stir till coated evenly.
Melt the peanut butter and almond bark together in the microwave or on low on the stove. Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl. Pour the almond bark/peanut butter mixture over and mix well.
Pour 1/2 bag of Puffs into a large bowl. Place 1/4 brick of almond bark into a microwaveable-safe bowl. Microwave bark at 30 second intervals 2 separate times, stirring afterward each time. At the 60-second mark, evaluate to see if you need to heat again. If so, try 15-20 seconds so as not to burn the melted candy.
Ginger Cookies (seriously the best!) Raspberry Cookies (easy, and so pretty!) It only takes two ingredients and a few minutes to make this sweet, salty, crunchy treat. Pour the Puffcorn into a large mixing bowl. Spread some waxed paper out on your counter or table. Break the almond bark into pieces and place it in a glass bowl.