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Place almond bark, chow mein noodles, and peanuts into the slow cooker. Cover and heat on HIGH for 1 hour, stirring halfway through if possible, or until candy coating is fully melted.
Stir the mixture together so everything is evenly coated.
Line a baking sheet with wax paper or parchment paper.
Use a cookie scoop or tablespoon to scoop spoonfuls of the mixture onto the prepared baking sheet.
Immediately top with sprinkles before white bark hardens.
Move the pan to the fridge to chill for approximately 1 hour before serving.