Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring each time, until smooth and glossy. This should take about 1.5 minutes total.
Add the peanut butter to the melted chocolate and stir until fully combined and silky. The mixture will be thick and shiny, with a rich aroma of chocolate and peanut.
Gently fold in the roasted peanuts, ensuring they are evenly coated with the chocolate-peanut butter mixture. The mixture should be thick but scoopable.
If desired, stir in honey or maple syrup for a touch of extra gloss and sweetness.
Using a small cookie scoop or teaspoon, drop spoonfuls of the mixture onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart. Gently press down if you prefer flatter clusters.
Place the baking sheet in the refrigerator and chill for at least 30 minutes until the clusters are firm and shiny, with a crackly surface.
Once set, optionally drizzle with extra melted chocolate or sprinkle a pinch of flaky sea salt on top for added flavor contrast.
Serve the clusters chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.
