Line a baking sheet with a sheet of parchment paper or wax paper. Set aside.
Add almond bark (break up the almond bark if you’re using squares) to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the white chocolate is smooth and creamy. Be careful not to overcook the chocolate. It will keep melting as you stir it.
Add puff corn to the melted almond bark and gently fold the puff corn until it’s coated with the almond bark.
Spread the almond bark coated puffed corn on the prepared cookie sheet. Spread it into a single layer.
Add sprinkles before the white chocolate hardens.
Notes
You can use substitute white chocolate chips for the almond bark, or use half almond bark and half white chocolate chips.Sprinkle with holiday colored sprinkles.