Instructions

• Line two rimmed baking sheets with parchment paper or waxed paper and set aside.
• Place both the semi-sweet and milk chocolate chips and the peanut butter into a large microwave-safe bowl.
• Microwave on high for 30 seconds, remove and stir thoroughly (scrape the sides and bottom). Repeat 30-second intervals, stirring after each, until the chocolate and peanut butter are fully melted and smooth.
• Stir the roasted salted peanuts into the melted chocolate–peanut butter mixture until evenly coated.
• Drop the mixture by teaspoonfuls onto the prepared baking sheets, spacing clusters about 1 inch apart.
• Refrigerate the baking sheets for 30 minutes, or until the clusters are firm.
• Transfer the cooled clusters to an airtight container for storage.