Add cashews to crockpot, top with broken up almond bark. Cover and cook on high for 1 hour.
Uncover, stir until chocolate is completely melted and smooth. Stir in marshmallows and m&m candies.
Use a cookie scoop or tablespoon to scoop candy mixture onto a wax or parchment paper-lined plate or small baking sheet.
Top each candy mound with 2 m&m candies, drizzle with melted chocolate, and top with sprinkles. Place in fridge for 2-3 minutes until hardened. Serve immediately or store in airtight container at room temperature for up to 2 weeks.
This recipe makes a LOT of candies. Depending on how large you make each one, it makes around 45-60.