Step 1: Toasting the Peanuts (If Using Raw)

• Preheat oven to 350°F (175°C).
• Spread raw peanuts in a single layer on a baking sheet.
• Toast in the oven for 10–12 minutes, stirring halfway through, until golden brown.
• Let them cool completely before use.

Step 2: Melting the Chocolate

Double Boiler Method:

• Fill a saucepan with 1–2 inches of water and bring to a simmer.
• Place a heatproof bowl on top (ensuring it doesn’t touch the water).
• Add semi-sweet and milk chocolate chips, along with vanilla extract.
• Stir continuously until fully melted and smooth.

Microwave Method:

• Place chocolate chips and vanilla in a microwave-safe bowl.
• Microwave at 30-second intervals, stirring after each, until melted.

Step 3: Mixing Peanuts and M&M’s

• Remove melted chocolate from heat and fold in peanuts and 1 cup of M&M’s.
• Reserve ½ cup of M&M’s for topping.

Step 4: Forming Clusters

• Line two baking sheets with parchment paper.
• Drop spoonfuls of the mixture onto the sheets.
• Press reserved M&M’s on top and sprinkle flaky sea salt if desired.

Step 5: Setting & Serving

• Refrigerate clusters for 20–30 minutes until firm.
• Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.