Begin by breaking the white almond bark into small pieces and place them into your slow cooker. Add in the roasted peanuts, ensuring they are evenly distributed. Set your slow cooker to the low setting and cover it. Allow the mixture to melt for about 2-3 hours, stirring occasionally until it is completely smooth and glossy.

Once the white almond bark and peanuts have melted together, turn off the slow cooker and remove the lid. Let the mixture cool at room temperature—this should take around 15-20 minutes.

Gently fold in the pastel M&Ms and mini fruit-flavored marshmallows with a spatula or wooden spoon, being careful not to crush them. Mix until everything is just combined.

Using a spoon or cookie scoop, portion out 1 to 1.5 tablespoons of the mixture onto sheets of parchment paper. Space them out so they have room to set without touching.

Let the clusters sit at room temperature to firm up, which will take about 30-45 minutes.