To make candy clusters in a Crock-Pot or slow cooker, melt 16 ounces of vanilla almond bark and 16 ounces of chocolate almond bark on low heat for two to three hours. Stir the mixture occasionally. Stir in 32 ounces of peanuts until coated, and drop tablespoonfuls onto parchment.
To make more flavorful candy clusters, combine 24 ounces of semi-sweet chocolate chips, 1 pound of white chocolate almond bark, 1 tablespoon of vegetable shortening, 1 teaspoon of vanilla extract, 1 pound of lightly salted peanuts and 1 pound of cashews in a slow cooker. Allow the mixture to cook on low for two hours, and stir the mixture occasionally so that it does not stick or scorch.
Line two baking sheets with parchment, and drop large spoonfuls of the mixture onto the parchment. For a more festive look, drop the spoonfuls of the mixture into miniature holiday cupcake liners. Allow the candy to set at room temperature for two hours.
Microwave 8 ounces of white chocolate almond bark for 30 seconds, and stir until completely melted. Pour the melted almond bark into a plastic bag and snip the corner of the bag. Drizzle the almond bark onto the set candy clusters to decorate them.
Alternatively, you may swap out the peanuts for more cashews, or swap out all of the nuts for walnut halves.