Begin by popping a generous amount of kettle corn according to the package instructions. Aim for about 8–10 cups of freshly popped popcorn, and carefully transfer it to a large mixing bowl. Make sure to remove any unpopped kernels.

In a medium saucepan, over low heat, combine 1/4 cup of unsalted butter with 4 cups of mini marshmallows. Stir gently until melted and smooth, about 5–7 minutes. Once melted, remove from heat.

Pour the melted butter and marshmallow mixture over the popcorn. Using a rubber spatula, gently fold until the popcorn is evenly coated. Add 1/2 teaspoon of kosher salt and fold in 2 cups of mini marshmallows, mini Cadbury eggs, mini Robin eggs, and Peanut M&M's.

Line a 9x13-inch baking pan with parchment paper and transfer the popcorn mixture into the pan. With damp hands or a spatula, press and pack evenly. Allow to sit for about 10 minutes to cool and set.

Melt 1 cup of white chocolate chips with 1 tablespoon of coconut oil in a microwavable bowl. Heat in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the bars.

Allow the drizzled bars to set at room temperature for about 30 minutes, or until the chocolate has hardened. Lift out of the pan using the parchment paper and cut into squares or rectangles.