Add the white almond bark or melting wafers to a slow cooker.

Set the slow cooker to low heat and let the chocolate melt, stirring occasionally.

This process takes about 45 minutes to 1 hour, depending on your slow cooker.

Once the chocolate is fully melted and smooth, stir in the salted peanuts until evenly coated.

Gently fold in the pastel mini marshmallows, being careful not to let them melt completely.

Using a spoon or cookie scoop, drop small spoonfuls of the mixture onto a parchment-lined baking sheet.

Immediately press pastel M&M’s or candy-coated chocolate eggs into the top of each cluster.

Sprinkle with festive Easter sprinkles for an extra fun touch.

Allow the candy clusters to cool and harden completely at room temperature for about 1 hour. (For faster setting, place them in the fridge for 15-20 minutes.)

Once set, transfer to an airtight container for storage or serve immediately!