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1
Pour Caramel Bits into a microwave-safe bowl, with 2 teaspoons of water and microwave in 30 minute increments, stirring in between each heating.
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2
It took 1 1/2 minutes to melt the caramels with only a few left unmelted.
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3
Stirring the warm, creamy caramel allowed the last chunks to completely melt and be incorporated.
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4
Pour the jar of peanuts into the caramel and stir to completely coat all peanuts.
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5
Drop by spoonful onto a buttered or greased sheet of wax paper, or a silicone baking mat.
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6
Allow the caramel clusters to cool and set up, about 10 minutes.
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7
While the clusters cool, prepare the dipping chocolate.
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8
In a microwave-safe bowl add the butter and chocolate.
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9
Breaking the chocolate into small pieces along the perforations to helps it melt more quickly.
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10
Again, 30 second increments in the microwave, stirring in between each, will help the chocolate melt quickly and prevent burning or scorching.
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11
After 1 1/2 minutes, you may still have a few soft chunks of chocolate in the mixture, but stirring will allow them to melt and be combined with the melted chocolate dip.
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12
After the chocolate is melted, dip each cluster into the chocolate and turn it to be sure all sides are covered.
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13
Lift the cluster out of the chocolate on the tines of a fork.
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14
Gently tap the fork handle against the rim of the bowl, allowing excess chocolate to drip through the tines of the fork, back into the bowl.
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15
Place the clusters back onto the prepared surface and leave them to cool and harden 1 to 2 hours.
