1. Add the salted peanuts and unsalted peanuts to the bottom of a 6-quart crockpot.

2. Pour the semi-sweet chocolate chips and milk chocolate chips over the peanuts.

3. Break the white almond bark into pieces and place it on top.

4. Cover and cook on low for 1 1/2 to 2 hours until the chocolate is melted.

5. Stir gently until the mixture is smooth and all the peanuts are evenly coated.

6. Line baking sheets or trays with parchment paper.

7. Use a spoon or cookie scoop to drop the candy into small clusters.

8. Sprinkle the tops with Christmas sprinkles and flaky sea salt while still soft.

9. Let the clusters set at room temperature until firm, or chill briefly to speed up the process.

10. Store in an airtight container once fully set.