1. Line two large baking sheets or trays with parchment paper and set them aside.

2. Add the white almond bark and white chocolate chips to the crockpot.

3. Cover and cook on low for 45 minutes to 1 hour, checking once or twice, until the chocolate is soft.

4. Stir the melted chocolate until completely smooth and creamy.

5. Fold in the salted peanuts and broken pretzel twists until everything is evenly coated.

6. Scoop heaping spoonfuls of the mixture onto the prepared parchment to form clusters.

7. While the candy is still soft, top each cluster with mini marshmallows, pastel chocolate candies, and Easter sprinkles.

8. Let the clusters sit at room temperature until firm, or chill briefly until set.

9. Serve immediately or store in an airtight container.