Make sure the slow cooker insert is completely clean and dry. Break the almond bark into small pieces and place them in the slow cooker along with the semisweet and milk chocolate chips.

Breaking the coating into smaller pieces helps it melt more evenly. Keep water away from the chocolate and ensure that all utensils are dry.

Step 2: Melt the Chocolate Slowly

Cover the slow cooker and heat the chocolate mixture on LOW for approximately 30–45 minutes, checking after about 20 minutes.

Stir gently with a dry silicone spatula. Continue heating until most of the chocolate has melted, then stir until the mixture is completely smooth.

Slow cookers vary, so monitor the mixture rather than relying only on the timer. Avoid HIGH heat because chocolate can scorch or become thick and grainy when overheated.

Once smooth, switch the slow cooker to WARM if your appliance has that setting. Otherwise, turn it off if you can finish mixing promptly.

Step 3: Add the Roasted Peanuts

Pour the dry-roasted salted peanuts into the melted chocolate mixture.

Use a sturdy spatula to fold the peanuts into the chocolate until every nut is evenly coated. If desired, stir in the optional vanilla extract after removing the mixture from direct heat.

The mixture should be thick, glossy, and full of crunchy peanuts. If the coating begins to firm, work promptly while taking care not to overheat it.

Step 4: Shape the Candy Clusters

Line two large baking sheets with parchment paper.

Using two spoons or a small cookie scoop, drop spoonfuls of the chocolate-peanut mixture onto the prepared trays. Leave a little space between the clusters so they are easy to remove after setting.

For a more polished appearance, keep the clusters similar in size. If desired, sprinkle a tiny amount of flaky sea salt over the tops while the chocolate is still soft.

Step 5: Let the Candy Set

Allow the clusters to cool at room temperature for approximately 30–60 minutes, or until completely firm.

If your kitchen is warm, place the trays in the refrigerator for about 15–25 minutes to help the chocolate set more quickly.

Once firm, gently remove the clusters from the parchment paper and transfer them to an airtight container. Arrange them on a serving platter or package them in food-safe treat bags for homemade gifts.