Mix the chocolate chips, condensed milk, and butter in a double boiler and cook on medium, stirring often, until melted. Remove from heat and allow to cool slightly.

Pop the popcorn on the stove or in a bag if that's your thing. Break up the popcorn a little with your hands into smaller sized pieces, about 3-4 pieces per kernel. Set aside the 1.5 cups needed for this recipe and toss in the butter along with some salt.

Mix the fudge mixture with the popcorn and the rice krispies and stir well to combine. Pour the mixture into a greased 9X9 baking dish that is lined with parchment paper and greased again.

Allow to cool in the fridge for a few hours before cutting and serving.