Melt the Caramel Mixture: In a microwave-safe bowl, combine the caramel squares, heavy whipping cream, and unsalted butter. Microwave in 20–30 second intervals, stirring between each, until the caramel is fully melted and smooth. Stir in the vanilla extract to enhance the flavor.

Add the Peanuts: Fold the roasted salted peanuts into the caramel mixture, ensuring they are evenly coated.

Form the Candy Clusters: Using a spoon, drop small mounds of the caramel-peanut mixture onto a parchment-lined baking sheet. Leave enough space between each cluster to prevent them from sticking together. Allow the clusters to cool and set for about 15–20 minutes.

Melt the White Almond Bark: In a microwave-safe bowl, melt the white almond bark in 20–30 second intervals, stirring frequently until smooth. Alternatively, you can use a double boiler to melt the almond bark gently.

Coat the Candy Clusters: Dip each caramel-peanut cluster into the melted almond bark, ensuring it is fully coated. Use a fork to lift the cluster out and tap off any excess coating. Return the coated clusters to the parchment-lined baking sheet.

Add Decorative Touches: If desired, sprinkle festive decorations, like holiday sprinkles, over the coated clusters before the almond bark sets.

Set and Serve: Allow the candies to set at room temperature or refrigerate them for about 15–20 minutes until the coating is firm. Once set, transfer the candies to an airtight container for storage.