Line two baking sheets with waxed paper, silpat baking mat, or parchment paper lightly sprayed with nonstick cooking spray.

Add unwrapped caramels and heavy cream to a microwave-safe medium bowl. Heat in 30-second intervals, stirring after each, until completely melted.

Stir in sliced butter and vanilla until smooth.

Stir in peanuts. Allow mixture to rest for 30 minutes at room temperature to cool.

Use a 1 tablespoon cookie scoop to form mounded tablespoons of caramel and peanuts on the prepared baking sheets. Chill in the refrigerator for 1 hour.

Melt chocolate wafers in a microwave-safe bowl, heating in 30-second intervals, stirring until smooth.

Remove clusters from refrigerator. Dip each into melted chocolate, tap gently to remove excess, and place back on waxed paper or parchment.

While the chocolate is still damp, sprinkle with sea salt if desired.