Line a cookie sheet with a silicone baking mat (silpat) or you can use parchment paper.

Melt your white chocolate chips and peanut butter together in a microwave safe bowl. Microwave on medium power in 30 second increments, stirring after each heating, until melted and smooth.

Pour caramel corn and chopped Reese’s into white chocolate mixture and stir to coat. Pour out onto prepared cookie sheet and chill to set.

Optional: add a chocolate drizzle. Once the popcorn is hardened, melt chocolate chips in a small bowl. Add to a sandwich sized ziploc bag and cut off a tiny tip of one corner. Drizzle the chocolate over the top of the popcorn in a swirl pattern. Harden, then break into pieces. Store in a tightly covered container in the refrigerator.