Spread the puffcorn in a single layer on a lined cookie sheet(s). I’d recommend lining the cookie sheets with wax or parchment paper.
Melt the white chocolate or candy melts in the microwave. Time depends upon the strength of your microwave. I melt the chocolate in 30 second increments.
Drizzle the melted white chocolate or almond bark over puffcorn with a spoon. I use a wooden spoon. How much white chocolate to coat the puffcorn with is a taste preference. If you are decorating the puffcorn with sprinkles you do want drizzle enough chocolate to allow the sprinkles to adhere.
If desired and of course optional is using decorative sprinkles to add color or go with a theme. Change up the sprinkles for the holiday, season or event.
Place your cookie sheets into the refrigerator and set for about 10 minutes. It does not take long for the treat to set and harden. No worries if the treats are left in the refrigerator longer.
Remove cookie sheets from refrigerator. Break apart the puffcorn into the sizes desired.
Store in an airtight container. The puffcorn can also be stored in an airtight container in the refrigerator.