Place all three chocolates — milk, white, and dark — into a large, heavy-bottomed saucepan or heatproof bowl. Add the peanut butter on top.
Cook over low heat for about 15–20 minutes, stirring occasionally. The goal is to melt the chocolates slowly to avoid scorching or separating. You can also use a double boiler for more control.
Stir gently until all the chocolates and peanut butter are fully melted and combined into a smooth, glossy mixture. The aroma should be rich and slightly nutty from the peanut butter.
Step 2: Add the Peanuts
Once the chocolate mixture is smooth, remove it from heat and immediately add both the salted and unsalted peanuts. Stir until every peanut is evenly coated in the chocolate mixture. The combination of textures creates the perfect balance between creamy and crunchy.
Step 3: Form the Clusters
Line a baking sheet with parchment paper or wax paper. Using a spoon or small cookie scoop, drop spoonfuls of the mixture onto the sheet, forming clusters. Keep them roughly the same size so they set evenly.
Let the clusters cool at room temperature until firm, or place them in the refrigerator for faster setting (about 30–45 minutes).
