1 cup mixed nuts (we used peanuts, pistachios and pecans)
2 cups pretzel sticks, broken up
24-ounces chocolate almond bark, broken up
Line a large cookie sheet with wax paper, waxy side up.
Add the pretzels, nuts and chocolate to a medium-size slow cooker, in that order.
Cook on low for one hour without stirring.
After one hour, stir to combine.
Cook for another 30-60 minutes on low, or until the chocolate is thoroughly melted.
Stir well and drop by tablespoons onto the prepared baking sheet.
Place in the refrigerator until set, which took about 30 minutes for me.
You can serve these at parties or even give as gifts, just wrap in cellophane bags and wrap with a nice bow. Enjoy!