Line a baking sheet with parchment paper.

Spread 5 cups of popped popcorn in an even layer on the sheet.

Place light green melts in one microwave-safe bowl and purple melts in another.

Microwave each bowl at 50% power for 4 to 5 minutes, stirring every 30 seconds until smooth.

Spoon each melted color into its own zip-top bag or decorating bag.

Cut a very small corner off each bag to make a narrow drizzle tip.

Hold the bag over the popcorn and drizzle in a back-and-forth motion until you have the desired coverage.

Immediately sprinkle 1/2 cup crispy Easter M&Ms and 2 tablespoons pastel sprinkles over the warm drizzle.

Let the sheet sit at room temperature until the chocolate hardens, about 10–15 minutes.

Break into clusters, transfer to a festive dish, and serve.