Step 1

Line 2 baking sheets with parchment paper and set aside.

Step 2

Place caramels, butter and cream in a large microwavable bowl and microwave for 1 minute increments at 50% power, stirring occasionally, until melted and smooth. Stir in vanilla and peanuts.

Step 3

Let mixture cool to room temperature, then drop by heaping tablespoons onto prepared pans. Place pans in freezer for 20-30 minutes, or until set.

Step 4

Meanwhile, melt chocolate in the microwave at 50% power in one minute increments, stirring after each minute, until melted and smooth.

Step 5

Dip caramel clusters into melted chocolate, tapping off excess chocolate, then return to the parchment lined baking sheets to set. Store in an airtight container.