Ingredients:

  • 12 oz semi-sweet chocolate chips (at least 60% cacao)
  • 12 oz vanilla-flavored almond bark, chopped
  • 1 tbsp refined coconut oil
  • 3 cups dry roasted salted peanuts
  • 2 cups miniature marshmallows
  • 0.5 tsp flaky sea salt

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats.
  2. Break the 12 oz vanilla almond bark into small, even chunks.
  3. Place the almond bark, 12 oz semi sweet chips, and 1 tbsp coconut oil in a double boiler over simmering water.
  4. Use a spatula to move the chocolate until it is completely smooth and velvety.
  5. Remove from heat and let the mixture sit for 2 to 3 minutes.
  6. Fold in the 3 cups dry roasted peanuts until every nut is fully submerged.
  7. Gently stir in the 2 cups mini marshmallows. Do not overmix, or they might start to soften.
  8. Use a spoon or cookie scoop to drop mounds onto the parchment.
  9. Sprinkle the 0.5 tsp flaky sea salt over the clusters while they are still wet.
  10. Let them sit at room temperature for 30 minutes until they are matte and firm to the touch.