Prepare your favorite sugar cookies according to recipe directions. Use a mini cookie cutter to cut out small hearts. Depending on the recipe, you’ll get about 90-100 hearts. Do not discard the cookie dough scraps. Let cookies cool when they come out of the oven.

Melt the pink Candy Melts according to package directions and drizzle over the tops of the cooled cookies.

Sprinkle with sprinkles and allow to dry.

Spread the remaining cookie dough scraps out on the baking sheet and bake. Once it cools, break up the sugar cookie until it’s a coarse, sand-like texture.

Spread out parchment paper over a large surface.

Pour out the popcorn and pretzels and toss together.

In a medium bowl, melt almond bark in the microwave, stirring every 30 seconds until melted.

Drizzle the almond bark over the popcorn and pretzels.

Sprinkle the crushed sugar cookie dough and sprinkles over the top. With clean hands, gently toss the mixture until the popcorn and pretzels are coated. Allow to dry.

Once dry, add in mini sugar cookies. Pour into serving bowls or packages.