In a large heavy bottomed pot (preferably with glass lid so you can see the action), heat oil on medium heat.

Put 2 kernels only, cover and wait for them to pop. This is to gauge the right temperature.

Remove the pot from the heat, take out the popped corn, add the remaining kernels, close the lid and give it a quick shake.

Let it sit for 30 seconds to a min and then put it back on the stove. This prevents the oil from getting too hot.

You should hear the corn popping after a few mins. Make sure to leave some gap in the lid so its not completely airtight which will cause the popped corn to steam and lose its crispiness.

Give it a shake here and there as needed. (be careful as pot will be hot)

Once the popping has slowed down, switch off the heat and let the pot sit until you don't hear any popping.

Sprinkle some salt and store airtight once it has completely cooled down.

Layer the popcorn on a baking tray or any large dish in a single layer.

Next add the marshmallows spacing them uniformly followed by the M&M's.

Melt the candy melts (chocolate), am using red, white and pink in a microwave safe bowl in 30 seconds interval.

Mix until smooth and either using a spoon or piping bag or zip-lock bag drizzle the melted chocolate over the popcorn mixture to ensure maximum coating.

Let it rest until the chocolate is set/dry and then break them into chunks and store in airtight container. They are good for couple of weeks.