Prepare a baking sheet by lining with parchment paper or wax paper to prevent the cookies from sticking as they set. Set aside.

Break the almond bark into pieces and melt it. You can do this in the microwave, microwaving in 30-second intervals and stirring each time, until smooth. Alternatively, melt the almond bark using the double boiler method on the stovetop by placing the almond bark in a heatproof bowl over simmering water.

Stir the crunchy peanut butter into the melted almond bark until completely combined and smooth.

Gently fold in the Rice Krispies cereal, salted peanuts, and mini marshmallows, making sure everything is evenly coated in the almond bark mixture.

Use a spoon or small cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet. You can form them into small mounds or press them slightly flat if you prefer a cookie shape. Add optional sprinkles at this time.

Allow the cookies to cool and set at room temperature for about 30 minutes to 1 hour, or until firm and no longer sticky.

Once the cookies are set, enjoy immediately or store in an airtight container at room temperature for up to a week.