Roast the almonds in the oven or in a pan for 10 minutes. Make sure you don’t burn them (happens super quickly!).
Throw the popcorn bag in the microwave and let it do the work for you. You could go with the traditional method of popping them in a pot as well.
Now line a square brownie pan and throw in the popcorn, almonds and dried berries evenly.
Prepare the chocolate by mixing all ingredients for the dark and pink chocolate in separate bowls.
Now pour in the dark chocolate first. Then pour the pink chocolate on top and grab a skewer or knife and make some round swirls.
Let the Rocky Road mixture harden for at least 30 minutes in the fridge.