Line 2 baking sheets with waxed paper, silpat baking mat, or parchment paper lightly sprayed with nonstick cooking spray.

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

Stir in sliced butter and vanilla until smooth and butter is melted.

Stir in peanuts and let rest at room temperature for 30 minutes to cool.

Use a 1 tablespoon cookie scoop to form clusters, placing them 2 inches apart on the prepared baking sheets. Chill in refrigerator for 1 hour.

Melt chocolate wafers in microwave, stirring every 30 seconds until smooth.

Drop clusters into melted chocolate, using a fork to roll and remove excess. Place back on baking sheet.

Sprinkle sea salt on top while chocolate is still damp, if desired.