Caramel Peanut Clusters

Pour Caramel Bits into a microwave-safe bowl, with 2 teaspoons of water and microwave in 30 minute increments, stirring in between each heating.
It took 1 1/2 minutes to melt the caramels with only a few left unmelted.
Stirring the warm, creamy caramel allowed the last chunks to completely melt and be incorporated.
Pour the jar of peanuts into the caramel and stir to completely coat all peanuts.
Drop by spoonful onto a buttered or greased sheet of wax paper, or a silicone baking mat.
Allow the caramel clusters to cool and set up, about 10 minutes.
While the clusters cool, prepare the dipping chocolate.
In a microwave-safe bowl add the butter and chocolate.
Breaking the chocolate into small pieces along the perforations to helps it melt more quickly.
Again, 30 second increments in the microwave, stirring in between each, will help the chocolate melt quickly and prevent burning or scorching.
After 1 1/2 minutes, you may still have a few soft chunks of chocolate in the mixture, but stirring will allow them to melt and be combined with the melted chocolate dip.
After the chocolate is melted, dip each cluster into the chocolate and turn it to be sure all sides are covered.
Lift the cluster out of the chocolate on the tines of a fork.
Gently tap the fork handle against the rim of the bowl, allowing excess chocolate to drip through the tines of the fork, back into the bowl.
Place the clusters back onto the prepared surface and leave them to cool and harden 1 to 2 hours.