Line a baking sheet or tray with parchment paper or wax paper—this prevents sticking and makes cleanup effortless. Set the prepared tray aside near your work area so it's ready to use immediately after mixing.

Combine the chopped dark chocolate and peanut butter in a microwave-safe bowl. Microwave on 50% power in 20-second intervals, stirring between each interval, until the mixture is completely smooth and melted (usually 60-80 seconds total). This lower power setting prevents the chocolate from seizing or burning. Add the vanilla extract and stir until fully incorporated, then add salt to taste—I find that even a small pinch enhances the chocolate flavor without making it taste salty.

Pour the peanuts into the melted chocolate mixture and fold gently with a spatula until every peanut is evenly coated. Work quickly but deliberately—I like to use a sturdy spatula to scrape from the bottom of the bowl to ensure no chocolate gets left behind, and I coat the peanuts completely while the mixture is still warm for the best adhesion.

Using a spoon or small cookie scoop, drop clusters of the peanut-chocolate mixture onto the prepared tray, spacing them about 1 inch apart so they don't touch. Place the tray in the refrigerator for 1 hour, or until the clusters are completely firm and set. Once chilled, you can serve immediately or store them in an airtight container at room temperature for up to one week.