Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15-1/2 by 10-1/2 by 1-inch jellyroll pan with half popcorn mixture. Keep filled pan and remaining popcorn mixture warm in a preheated 200 degree F oven.

Toffee: Melt butter over low heat in a heavy 2-quart saucepan. Add sugar and blend well. Continue to cook over low heat stirring constantly until mixture reaches a full boil. Add water and corn syrup; mix well.

Wash down sides of pan with a pastry brush dipped in water to remove any sugar granules. Cook and stir over low heat, until mixture reaches soft-crack stage on a candy thermometer (280 degrees).

Chocolate topping: Melt chocolate and shortening over low heat. Spread over popcorn mixture, making certain any loose pieces are held in place. Cool. Cut into bars. May be wrapped in plastic wrap for storage.

Recipe Courtesy of The Popcorn Board.