Step 1

Pop your popcorn on the stove with the oil and popcorn kernels. (Or omit the oil and pop in your air popper.) Measure out 16 cups or 4 quarts of popped popcorn.

Step 2

Line a large roasting pan with tin foil and add the popcorn to it.

Step 3

Preheat your oven to 250 degrees.

Step 4

In a heavy pot, add the butter, brown sugar, salt, and corn syrup. Over medium heat, melt and continue to cook. Once it has melted, stir constantly until it reaches 240 degrees.

Step 5

Remove the caramel from the heat immediately and add the baking soda. Stir to combine. Once it starts to foam, pour over your popcorn and stir gently to coat all the popcorn with the caramel.

Step 6

Place the caramel corn in the 250 degree oven and cook for 30 minutes, removing the popcorn after the first fifteen minutes to stir. Stir again when you remove it at the thirty minute mark.

Step 7

While the caramel corn is baking, chop your SNICKERS bars into small bite size pieces about the size of a piece of popped popcorn.

Step 8

Once the caramel corn is stirred at 30 minutes, add the SNICKERS pieces to the caramel corn and stir to distribute them throughout the caramel corn. Return to the oven for 5 minutes to let the SNICKERS soften.

Step 9

Remove from the oven and place the popcorn on tin foil or wax paper in a thin layer to cool slightly.

Step 10

While the popcorn is cooling, melt your dark chocolate over low heat until just melted. Using a fork, drizzle the chocolate over the popcorn. Let sit for ten or so minutes for the chocolate to harden.

Step 11

Serve immediately. Store any leftover popcorn a sealed container for two to three days on the counter.