Spray inside of slow cooker with non stick spray. Add broken apart almond bark, pecans, pretzels, coconut oil and all of your chocolate chips.
Put lid on and cook on high for 1 hour. Lift lid and stir. If it is quite thick add 1 more tbsp coconut oil to thin it out a bit. Continue to cook for additional 30 minutes or until chocolate is smooth all the way through.
Line baking sheet with parchment paper and use a tbsp to create large dollops on top with space in between them. Can add colored sprinkles to top if desired now.
Allow to sit at room temperature until set, will take about 2 hours. Store in fridge inside a container with parchment or wax paper in between layers so they don't stick.