Place the chocolate chips in a small saucepan over low heat. Stir constantly as they melt into a smooth, glossy liquid, filling the kitchen with a rich chocolate aroma.
Once melted, remove the saucepan from the heat and quickly fold in the peanut butter, honey, and vanilla extract using a silicone spatula. Stir until the mixture is shiny, smooth, and well combined.
Add the roasted peanuts to the chocolate mixture. Gently fold them in, coating each nut evenly while maintaining a thick, slightly sticky texture.
Using a teaspoon or small cookie scoop, portion out the mixture onto a parchment-lined baking sheet, spacing each cluster about 2 inches apart. Press lightly to flatten them slightly if desired.
Sprinkle a tiny pinch of flaky sea salt on top of each cluster to enhance the flavors. Let the clusters sit at room temperature for about 30 minutes, or refrigerate for 15 minutes until set and shiny.
Once firm, gently lift the clusters from the parchment or silicone mat. They should be crisp on the outside with a chewy, nut-studded interior. Serve immediately or store in an airtight container at room temperature for up to 3 days.
