Start by lining your crock pot with a liner or spraying it with non-stick cooking spray. This will help prevent the chocolate from sticking and make cleanup a breeze.
In your crock pot, combine the semi-sweet chocolate chips, white chocolate almond bark, vegetable shortening, and vanilla extract.
Turn your crock pot on to low heat. Allow the chocolate mixture to melt slowly, stirring every 15 minutes until smooth and fully melted. This process should take about 1-2 hours depending on your crock pot.
Once the chocolate is melted and smooth, add the lightly salted peanuts and cashews to the crock pot. Stir gently to coat the nuts evenly with the chocolate mixture.
Using a spoon, drop spoonfuls of the chocolate-nut mixture onto a sheet of wax or parchment paper. Allow the clusters to cool and harden for about 30 minutes at room temperature.
Melt the additional 8 ounces of white chocolate almond bark in a microwave-safe bowl. Once melted, use a fork to drizzle the white chocolate over the hardened nut clusters for an extra touch of sweetness.
Allow the drizzled clusters to set completely at room temperature or in the refrigerator for a quicker hardening process.
