Ingredients:

  • 11 oz caramel bits
  • 2 tbsp heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 cups roasted salted peanuts
  • 12 oz semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1 tsp flaky sea salt

Instructions:

  1. Prepare your workspace by lining a large baking sheet with parchment paper. Note: This prevents sticking and makes cleanup effortless.
  2. Combine 11 oz caramel bits and 2 tbsp heavy whipping cream in a microwave safe bowl.
  3. Heat the mixture in 30 second intervals, stirring vigorously between each. Cook until the mixture is a velvety, uniform liquid.
  4. Stir in 1 tsp pure vanilla extract and 1/4 tsp fine sea salt.
  5. Fold in 2 cups roasted salted peanuts until every nut is thoroughly coated in caramel.
  6. Scoop rounded tablespoons of the mixture onto the prepared sheet.
  7. Chill the clusters in the refrigerator for 10 minutes until they are firm to the touch.
  8. Melt 12 oz semi sweet chocolate chips with 1 tsp coconut oil until the texture is glossy and fluid.
  9. Dip each chilled caramel cluster into the chocolate, using a fork to lift it and tap off the excess.
  10. Finish by sprinkling 1 tsp flaky sea salt over the wet chocolate until the crystals adhere beautifully.