This is not my recipe. I found it over at Southern Hospitality who found it in Patricia Yearwood's Cook Book.
CROCK-POT CHOCOLATE CANDY
Layer the ingredients in the order listed.
2 lbs. (36 oz.) salted dry-roasted peanuts
4 oz. (4 squares) German's sweet chocolate
1-12 oz. package semi sweet chocolate chips (about 2 cups)
2 1/2 lbs. white almond bark
1. Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on LOW and cook for 3 hours. DO NOT stir the mixture.
2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into mini cupcake liners, using just enough mixture to fill the mini cups liners. (The recipe called for regular cup cake liners and 2 tablespoons mixture, that is a big piece of this candy.) Allow the candy to cool completely before removing the cupcake liners. I was able to get 92 pieces of candy out of the mini cupcakes liners and I left the liners on the candy they are easier to store. The method using 2 tablespoons of mixture makes 30 to 40 pieces.
This does require a 4-quart slow cooker and it will be almost over flowing by the time you place all the ingredients in it.