Add almond bark and peanuts to a 6-quart slow cooker. Cook on LOW for 1.5 to 2 hours, until melted.

Once melted, add crushed peppermints, pretzels, and cereals. Stir gently to combine.

Drop 1.5 tablespoons of the mixture onto parchment-lined baking pans.

Melt chocolate chips in a small microwave-safe bowl at 30-second intervals until smooth.

Drizzle the melted chocolate over the candy and top with holiday sprinkles.

Chill baking sheets in the fridge for at least 30 minutes before serving.