Start by adding both the salted and unsalted peanuts to your slow cooker, spreading them into an even layer across the bottom. This creates the crunchy base for your candy clusters.

Break the chocolate almond bark into small pieces and layer over the peanuts, then add the semi-sweet chocolate chips and peanut butter chips on top. Don't worry about mixing at this stage - everything will melt together beautifully.

Cover with the lid and cook on low heat for one hour. The low temperature prevents burning and ensures even melting of all the chocolate mixture components. After one hour, remove the lid and stir everything together with a wooden spoon until you have a smooth, melted chocolate coating covering all the nuts. If some chocolate pieces remain unmelted, cover and cook for an additional 15-30 minutes.

Line two large baking sheets with parchment paper or wax paper. Turn off the slow cooker and immediately begin scooping the candy using a small cookie scoop or small spoons.

Drop rounded clusters onto the prepared baking sheet, working quickly while the mixture is still warm and moldable. You can also use cupcake liners or mini muffin trays for more uniform shapes.