Spread popcorn evenly on to a large rimmed baking sheet.
Put the semi-sweet chocolate chips in a microwave safe bowl, heat in the microwave in 20 second increments, stirring after each increment, until fully melted.
Transfer to a measuring cup with a spout, and drizzle over popcorn.
Sprinkle half of the crushed peppermint over the popcorn.
Repeat steps 2-4 with the white chocolate chips and the other half of the peppermint.
Let the popcorn sit until the chocolate is set. If you're in a hurry, place it in the refrigerator for 10-15 minutes.
Once set, break into pieces and enjoy!
Store in an airtight container for up to 3-5 days.
Video
Notes
Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
Adjust the amount of crushed peppermint to your taste.
It's important to add the crushed peppermint right after the chocolate, this makes it stick.
If you're adding any other variations (ideas in the post) add those before the chocolate hardens as well.
The recipe doubles and triples easily. You'll just need more baking sheets so the popcorn is evenly spread out.