Line two half-sheet pans with parchment paper. Divide the popcorn between the two pans and spread into an even layer. Set aside.
Add the chopped chocolate and peanut butter to a small saucepan set over low heat. Heat until the mixture is completely melted and smooth, stirring frequently.
Drizzle half of the chocolate mixture over each pan of popcorn. Toss the popcorn to evenly coat with the mixture.
Sprinkle half of the candy and nuts over each pan. Refrigerate for 30 minutes or until the chocolate is set. Break apart and store in an airtight container in the refrigerator for up to four days.