Melt caramels in a microwave-safe dish with 2 tablespoons of water.

In a large mixing bowl, combine pretzels, peanuts, and caramel.

Using two spoons, scoop clusters onto a baking sheet lined with parchment paper. Let the clusters sit until stiff.

Melt chocolate in a microwave-safe bowl, using 30-second increments.

Using a fork, roll the clusters in the melted chocolate, draining excess chocolate. Place on the baking sheet lined with parchment paper. Sprinkle a small amount of flaky sea salt over the clusters.

Refrigerate for 30 minutes, or until the chocolate has fully set.