In a large slow cooker, layer the ingredients, starting with the peanuts. Begin with the unsalted peanuts as the base layer, followed by the salted peanuts. Sprinkle the semi-sweet chocolate chips and milk chocolate chips evenly over the peanuts, followed by the peanut butter chips.

Break the white almond bark or vanilla candy coating into small pieces and layer it on top as the final ingredient.

Set the slow cooker to low heat and cover it with the lid. Allow the mixture to cook undisturbed for one hour. After an hour, remove the lid and gently stir the mixture until the ingredients are fully combined and smooth.

Replace the lid and continue cooking for an additional 30 minutes. Monitor closely to prevent the mixture from burning. Afterward, stir again to ensure a uniform consistency.

Using a spoon, drop small mounds of the mixture onto wax paper or non-stick aluminum foil. Let the candies cool and harden for at least one hour before serving.

Cheers to a delightful batch of Chocolate Sprinkles Truffles!