Layer the ingredients in a large (6-quart) slow cooker in the following order: peanuts on the bottom, followed by the semi-sweet chocolate chips, the chopped German chocolate bar, and finally the blocks of white almond bark on top.

Cover the slow cooker with the lid and cook on LOW heat for 1 hour. Do not remove the lid or stir during this time.

After 1 hour, remove the lid and stir the mixture thoroughly. The almond bark may still look solid but will melt as you stir.

Place the lid back on and cook on LOW for an additional 15 to 30 minutes, stirring every 10 minutes until the mixture is completely smooth and glossy.

Turn off the slow cooker. Line countertop or baking sheets with wax paper or parchment paper.

Use a small cookie scoop or two spoons to drop tablespoon-sized clusters onto the lined paper.

If using sprinkles or sea salt, add them immediately before the chocolate sets.

Allow the candy to cool and harden completely at room temperature for 1 to 2 hours before storing.