Step 1

Line a large cookie sheet with parchment paper. Set aside.

Step 2

Place caramels, cream, and butter in a microwave safe bowl; microwave in 30 second increments, stirring, and repeating until smooth.

Step 3

Mix in the peanuts and then let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.

Step 4

Spoon onto the parchment in tablespoon size mounds. Place in the refrigerator for 30-45 minutes until set.

Step 5

Place vanilla almond bark and melt according to package directions, stirring until melted and smooth.

Step 6

Dip a caramel cluster in the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let any excess chocolate drip back down. Place clusters back on the parchment lined pan and repeat with remaining clusters.

Step 7

Put the pan back in the fridge for 30-60 minutes until chocolate is set. Remove and enjoy or package up for a gift!