Because these sweet, crunchy treats take just 45 minutes to prepare, they can be made on short notice. Consider doubling the recipe—stored in an airtight container in the freezer, an extra batch will last for up to 3 months.
Line two trays or large baking sheets with waxed paper. In a large heavy saucepan, heat and stir the chocolate pieces, chopped almond bark and peanut butter over medium-low heat until melted and smooth. Stir in cereal and peanuts until well coated.
Drop cereal mixture from teaspoons onto the prepared trays. Chill about 15 minutes or until set.
Storage: Layer clusters between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.