In a double boiler, melt chocolate.

Use a thermometer and make sure that the temperature doesn't go beyond 110°F.

Remove from the boiler, place the chocolate on an ice bath and keep on stirring until the temperature drops to 80°F.

Pour the chocolate immediately on the peanuts and mix it well.

Line a tray with parchment.

Take spoon full of the mixture and place on the paper.

Once the whole batch is done, refrigerate the tray for 10 minutes or until nicely set.

Remove from paper and store in airtight box in fridge.