Begin by placing both types of peanuts in the bottom of a 5 to 6 quart slow cooker. Layer the semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips evenly over the nuts. Finally, top the pile with the broken pieces of white almond bark. Do not stir the ingredients yet, as layering helps everything melt evenly without scorching the chocolate on the bottom.
Cover the crockpot with the lid and set it to the low heat setting. Let the mixture sit undisturbed for about 2 hours. It is very important to avoid opening the lid during this time so that the heat remains consistent. The almond bark on top may still look solid, but it will be soft and ready to incorporate once the time is up.
After 2 hours, remove the lid and stir the mixture thoroughly until the chocolate is smooth and the peanuts are fully coated. Stir in the alcohol-free vanilla extract to enhance the richness of the chocolate. If some of the almond bark is still a bit firm, put the lid back on for another 10 to 15 minutes and then stir again.
Line your countertop or large baking sheets with parchment paper or wax paper. Use a cookie scoop or two spoons to drop rounded tablespoons of the candy mixture onto the paper. While the chocolate is still wet, quickly add your Christmas sprinkles for a festive touch. Allow the candy to sit at room temperature for at least 1 hour, or until it is completely firm and set.
