Put the candy canes into a freezer bag and crush them into small pieces using a rolling pin. 

Melt the almond bark in the microwave. Start with 90 seconds on high power and stir. Add another 15 seconds at a time, stirring in between, until the almond bark is melted and smooth. 

Put the popcorn into a large bowl. Pour the almond bark into the popcorn a little at a time, stirring as you add more. Add about half of the candy cane crumbs into the popcorn mixture. Then stir until the popcorn is coated and the almond bark and candy cane crumbs are evenly distributed.

Line two cookie sheets with tin foil. Spread the popcorn mixture over the foil in a thin layer. Sprinkle the remaining candy cane crumbs over the popcorn. 

Add the chocolate chips and oil to a small microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring between. Repeat until the chocolate chips are melted and smooth. 

Drizzle the melted chocolate chips over the popcorn on the cookie sheet. Place the cookie sheets in the oven for 15-30 minutes or until the chocolate cools and hardens. 

Break up the popcorn with almond bark into bite-sized pieces and store in a sealed container in the refrigerator.