Add the peanuts and crushed pretzels to the bottom of your crockpot, spreading them evenly. Then, break the almond bark into smaller chunks and place them on top. Finally, sprinkle the white chocolate chips over the almond bark.

Set your crock pot to the low heat setting and cover it with the lid. Let the mixture cook for 1 hour without stirring. The low heat allows the almond bark and white chocolate to melt gradually, preventing scorching.

After 1 hour, remove the lid and stir the melted chocolate mixture thoroughly. Make sure the peanuts and pretzels are evenly coated in the creamy white chocolate. If you notice any unmelted chunks, let it sit for a few more minutes, then stir again.

Line a baking sheet with parchment paper. Using a spoon or small cookie scoop, drop spoonfuls of the chocolate and nut mixture onto the parchment. Work quickly while the mixture is still warm to ensure it spreads evenly.

While the candy is still soft, sprinkle each cluster with heart-shaped sprinkles (or your preferred toppings). The sprinkles will adhere to the warm chocolate, adding a decorative and fun touch.

Place the baking sheet in the refrigerator for about 1 hour, or until the candy is fully set and firm. Once chilled, the candy will hold its shape and be ready to enjoy.

Once set, transfer the candy to an airtight container. It can be stored at room temperature or in the refrigerator for a longer shelf life. Perfect for gifting, sharing, or a sweet snack anytime!