Place the chopped chocolate into a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until the chocolate is completely melted and glossy—about 1 to 2 minutes total.
Add the honey or maple syrup and butter into the melted chocolate. Stir until the mixture is smooth, shiny, and well combined. The aroma should be sweet and chocolatey, with a gentle sizzle as the ingredients meld.
Fold in the roasted peanuts, using your spatula to coat them evenly in the chocolate mixture. The peanuts should become glossy and stick together slightly, creating a sticky, textured mass.
Using a tablespoon or small cookie scoop, portion out small clusters onto your prepared parchment-lined baking sheet. Leave space between each to prevent sticking as they set.
Sprinkle a tiny pinch of flaky sea salt on top of each cluster for an extra flavor boost, if desired. The salt will enhance the chocolate and peanut flavors beautifully.
Place the tray in the refrigerator for at least 30 minutes, or until the clusters are firm and set. You should hear a satisfying crunch when gently pressed, and the chocolate will appear shiny and smooth.
Once hardened, gently peel the clusters off the parchment paper. They should hold together nicely with a glossy coating, ready to be enjoyed or stored in an airtight container.
Store the clusters in an airtight container in the fridge for up to a week, or freeze for up to a month for longer preservation. Serve chilled for the best texture and flavor.
