Melt the almond bark either over the stove or in the microwave. Use a blender to turn peppermint/candy canes into a powder, leaving a few very small chunks.
Place butter puff corn in a large mixing bowl. Gradually add powdered sugar and gently toss until the puff corn is evenly coated.
Either pack it into a bowl or just lay it out on wax paper. Allow the chocolate to cool, then... EAT!
