A double boiler is very helpful with this.
You will need
roasted peanuts about 4 cups (other recipes call for Spanish peanuts. They have skins that come off while stirring…still tastes good)
almond bark or vanilla chips about a pound
semi-sweet chocolate chips or bars
You can add paraffin too so they won’t melt in your hand…as fast. About half a slab should do.
Melt chocolate. Add peanut butter. Add peanuts. Drop by spoonfuls onto wax paper. Let cool.
This batch I used the leftover chocolate from the dipped ginger snaps and the bonbons with about 1/4 C peanut butter.