Press cookie dough into the bottom of a square baking pan (8"x8" or 9"x9").

Bake at 350°F for about 15 minutes or until the surface looks dry and starts turning golden brown.

Start melting corn syrup, butter, and peanut butter chips over medium heat.

Remove the cookies from the oven and sprinkle marshmallows on top of the cookie layer.

Put the pan back in the oven for 5 minutes until the marshmallows puff up.

Add popped popcorn to the warm, melted peanut butter mixture and stir until well combined.

Press the popcorn mixture onto the marshmallow layer.

Drizzle melted semisweet chocolate chips over the top.

Cool for several hours before cutting and serving.

Cut bars into squares or rectangles after they are fully chilled.

Serve at room temperature so the chocolate drizzle is firm but the interior remains slightly tender.

Store bars in an airtight container at room temperature for up to 3 days.

If your kitchen is warm, keep them in the refrigerator to prevent the chocolate from softening. They will last 5–7 days chilled.

For longer storage, freeze bars in a single layer on a baking sheet until solid, then stack with parchment between layers in a sealed container for up to 2 months.