Prepare your crockpot by spraying the inside with non-stick cooking spray or using a crockpot liner for a hassle-free cleanup.

Line two baking sheets with silicone mats or wax paper and set them aside for later use.

Break the almond bark into smaller pieces and arrange them evenly at the bottom of the crockpot.

Layer the salted peanuts over the almond bark, followed by the chocolate bark and semi-sweet chocolate chips.

Cover the crockpot with the lid and set it to cook on low heat for one hour.

After an hour, remove the lid and thoroughly stir the mixture, ensuring the peanuts are evenly coated in the melted chocolate. If any chocolate pieces remain unmelted, replace the lid and continue cooking. Stir every 15 minutes until all the chocolate is fully melted and the peanuts are thoroughly coated.

Using a cookie scoop or two spoons, carefully drop heaping tablespoons of the chocolate-peanut mixture onto the prepared baking sheets.

Quickly decorate each candy mound with sprinkles before the chocolate sets. Allow the candies to cool completely at room temperature until the chocolate hardens.

Once cooled and set, transfer the Christmas Crack to an airtight container for storage.