Crockpot Candy with Pecans and Toffee Bits

0 Spread the toasted pecans in the bottom of a 5- to 6-quart slow cooker.
1 Layer the vanilla candy coating, milk chocolate chips, and dark chocolate chips over the pecans. Do not stir.
2 Cover and cook on Low for 1½ to 2 hours, or until the chocolate is melted. Avoid lifting the lid during the first hour.
3 Once the chocolate has melted, stir gently until the pecans are evenly coated and the chocolate is smooth.
4 Fold in the toffee bits, stirring just until they're evenly distributed.
5 Drop heaping tablespoons of the mixture onto parchment or wax paper-lined baking sheets. Sprinkle reserved toffee bits, salt, and sprinkles over the tops while the candy is still warm.
6 Let the candy cool completely at room temperature, or refrigerate for 20 to 30 minutes until firm.
7 Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.