Line baking sheets/mats with parchment paper. Set aside.

Pour honey roasted peanuts into a 6 qt. crockpot. Layer chunks of almond bark over the peanuts.

Cover with lid, and cook on low heat for one hour or until the almond bark is completely melted. Do not lift lid or stir within this first hour.

When all the almond bark is melted, turn off the crockpot, and remove from heat. Stir well, being sure to thoroughly coat the peanuts.

Gently fold in the M&M’s, reserving ½ c. for garnishing the tops of the candies.

Using a small cookie scoop, dollop the candy mixture onto the prepared baking sheet. Immediately top each one with the reserved M&M’s and Halloween sprinkles before moving on to the next.

Allow the candy to set at room temperature for about 30 minutes or for about 15 minutes in the refrigerator until the almond bark is fully hardened.