1. Pour the honey roasted peanuts evenly into the bottom of a 5 to 6-quart crockpot insert.
2. Break the almond bark or candy coating into squares using a butter knife and layer on top of the peanuts.
3. Cover the crockpot and cook on low heat for 1 hour without lifting the lid.
4. Remove the lid and stir the mixture thoroughly, coating all peanuts with the melted almond bark.
5. Cover again and continue cooking on low heat for an additional 30 minutes to 1 hour, stirring every 15-20 minutes to achieve a smooth consistent mixture.
6. Using oven mitts, carefully remove the crockpot insert and fold in about half (1 cup) of the M&M’s quickly, as they melt fast in the warm mixture.
7. Using a 3-tablespoon cookie scoop (or a slightly less than 1/4 cup measuring cup), scoop portions of the candy mixture onto parchment paper or silicone baking mats, spacing clusters apart.
8. Immediately top each candy piece with the remaining M&M’s and Easter sprinkles to add color and texture.
9. Allow the candy to set at room temperature for about 1 hour or refrigerate for 30 minutes until firm.