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Layer the ingredients: Spread the salted and unsalted peanuts evenly in the bottom of your slow cooker. On top, layer the semisweet chocolate chips, followed by the chopped German sweet baking chocolate, and finally the pieces of almond bark. Do not stir the layers.
Cook low and slow: Cover the slow cooker with its lid and cook on low heat for 2 hours, allowing the chocolates and almond bark to melt and the flavors to meld together.
Mix the candy: After the cooking time, remove the lid and stir the mixture thoroughly until all ingredients are well combined and smooth.
Form candy clusters: Turn off the slow cooker. Spoon the warm mixture into small mounds onto parchment paper-lined baking sheets. If desired, decorate the tops with sprinkles or a pinch of flaked salt to add extra flavor and texture.
Set the candy: Let the candy stand at room temperature until cooled and set, about 4 hours. Alternatively, refrigerate for 1 hour to speed up the setting process.
Store: Once firm, store the Crockpot Candy in an airtight container for up to 1 month, making it perfect for sharing or savoring over time.