Start by making the popcorn. If you are going to use microwave popcorn (I don't have a microwave) make sure the popcorn is not butter coated. The buttery coating will impact the ability for your melted chocolate to stick to the popcorn. You will need 2 bags of microwave popcorn for this recipe.

If you opt for stovetop popcorn, place the popcorn kernels in a lidded pot, heat 2 tablespoon vegetable oil and ⅓ cup kernels over medium high heat. Don't close the pot tightly, keep the lid open a little. This will let the steam out. Put oven mitts on and start to shake the pot as the kernels begin to pop. Keep shaking the pot until all of the popcorn is done popping. When you hear the kernels slow down, turn off the heat. Open the lid and sprinkle a little salt onto the warm popcorn. Pour the popcorn into a large bowl and let it cool.

Now, move quickly. Use a spatula to scrape the melted chocolate over the cooled popcorn. It might be a little clumpy, that's okay. Use a big spoon to stir the chocolate into the popcorn and all of the popcorn will be coated with the chocolate.

Pour the chocolate coated popcorn onto a parchment paper lined baking sheet and while the chocolate is still hot and sticky, sprinkle the popcorn with all of the other the toppings. The warm chocolate is the glue that will help the sprinkles and candy coated chocolates stick to the popcorn. Now set aside the popcorn to cool and firm up.

Once cooled, the Valentine's Day popcorn can be served in a big bowl or scoop individual servings into clear plastic bags and to be handed out to friends on Valentine's Day.