Pour caramel bits into a large microwave-safe bowl. Pour heavy cream over the caramel bits.

Microwave for 45 seconds. Stir. Continue to microwave in 30-second intervals (stirring after each interval) until melted and smooth.

Note: you can also heat caramel over a double boiler.

Stir in peanuts.

Drop by spoonfuls onto a parchment paper-lined baking sheet. I made 24 clusters.

Allow caramel to cool and set up. This process can be sped up by refrigerating the clusters.

Melt chocolate chips in the microwave in 30-second intervals, stirring between each interval, until melted and smooth.

Dip clusters in melted chocolate with a fork, tapping the fork against the side of the bowl to allow the excess chocolate to drip off.

Place dipped clusters back onto the parchment paper-lined baking sheet.

Drizzle with remaining melted chocolate.

Let stand until the chocolate hardens.