Begin by measuring 16 ounces of your chosen mixed nuts. Toast them in a dry pan over medium heat for about 5-7 minutes until golden and fragrant.

In your slow cooker, break apart the semi-sweet and dark chocolate into manageable chunks, layering them at the bottom. Add 1 cup of creamy peanut butter on top without stirring.

Set your slow cooker to low and allow the chocolate and peanut butter to melt together for approximately 1 hour, stirring halfway through.

Once melted, fold in the toasted mixed nuts until each is coated with the chocolate mixture.

Prepare a lined baking sheet with parchment paper and drop spoonfuls of the mixture onto the sheet.

Place the baking sheet in the refrigerator for at least 1 hour or quick-chill in the freezer for 20-30 minutes.

Once set, remove the candy and slice or break into pieces, then store in an airtight container.