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Layer all the ingredients in a crock pot with the almond bark on top.
Cook on low for 1 hour.
Stir every 15-20 minutes to ensure that chocolate does not burn on
the bottom of the crock pot.
Once all ingredients are melted, stir thoroughly to combine.
Use a spoon or a cookie scoop to scoop clusters onto a cookie sheet
lined with wax paper or parchment paper. Put in the refrigerator or all
them to sit at room temperature until the chocolate has completely
set (usually 1-2 hours).
Store the clusters in a airtight container or ziplock bag in the
refrigerator. Enjoy!
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