Assemble your ingredients and check you have everything.

Break the plain milk chocolate into blocks and slowly melt in a double boiler or the microwave.

Stir the popcorn and puffed rice into the melted chocolate until well combined.

Line a 9x13-inch baking pan with parchment paper and pour in the popcorn mixture.

Place in the refrigerator for 2 to 3 hours.

At roughly 30 to 40 minutes before the slab has finished setting, start making caramel by heating a small pot or saucepan containing the granulated sugar over medium to low heat.

Stir constantly as the sugar melts to a syrup, turning an amber color. Take great care to prevent burning.

Once the sugar has turned to syrup completely, take off the heat and stir in the butter gradually. If the butter separates or the sugar crystallizes, whisk it constantly until it reforms smoothly and continue adding butter again.

After the sugar syrup and butter have combined, return to low heat and cook without stirring for a minute.

Remove from the heat and begin gradually stirring in the heavy cream.

Once well combined, return to the heat and cook without stirring for a minute.

Stir in the salt, remove from the heat, and set aside.

Melt the white chocolate or dark chocolate in a double boiler.

As the chocolate begins to melt, stir in a tablespoon of coconut or vegetable oil and continue stirring until a smooth consistency is reached.

Remove the popcorn bar slab from the fridge and drizzle over caramel.

Pour over melted dark or white chocolate.

Allow the caramel and chocolate to set for an hour.

Slice into slabs in any size preferred. Six to nine bars are generally optimal.

Preheat your oven to 350°F and bake the popcorn bar slab with its set coating on a parchment paper lined baking tray for 5 minutes to warm it up.