Chocolate-Peanut Butter Peanut Clusters With Sea Salt - cooking recipe

Ingredients

2 cups chocolate chips, semi-sweet
2 tablespoons peanut butter
2 cups peanuts, dry-roasted, lightly salted
1 teaspoon sea salt, finely ground (I used Fleur de Sel, but any finely ground sea salt would do.)

Preparation

Line a medium cookie sheet with waxed paper or parchment paper. Set aside.
Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter. Melt 30 seconds at a time, stirring in between, until melted and smooth.
Stir in peanuts until completely coated with chocolate.
Spoon by teaspoonfuls onto the waxed paper lined cookie sheet. Sprinkle each cluster with salt. Refrigerate for 2 hours or overnight until completely solid.
Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.