Begin by preparing your slow cooker; spread an even layer of honey roasted and salted peanuts across the bottom.

Next, take your vanilla almond bark and break it into small pieces. Sprinkle it over the layer of peanuts.

Cover the slow cooker with a lid and set it on low heat. Cook for about 1 hour, stirring occasionally.

Once melted, turn off the slow cooker and let the mixture cool for 30 to 45 minutes.

Line two baking sheets with parchment paper. Gently fold in the mini marshmallows and pastel M&Ms into the cooled mixture.

Using a 2-tablespoon cookie scoop, drop the mixture onto the prepared parchment-lined sheets.

Allow the candy clusters to set at room temperature for about 1 hour or refrigerate for 30 minutes.