Lined a baking sheet with parchment paper. Set aside.
Using a double boiler, melt together chocolate chips, butterscotch chips, and peanut butter chips until smooth.
Quickly stir the dry roasted peanuts and ¾ cup of toffee bits into the chocolate mixture. Turn the heat off and place the bowl to a kitchen towel.
Use a 1 ½ tablespoon cookie scoop to portion the cluster mixture and drop them onto the prepared baking sheet. (You can make larger clusters by using a 3-tablespoon scoop.)
Flatten the scoops a little on the top so they are not in the shape of a ball. Sprinkle the clusters with the reserved toffee bits.
Place the baking sheet in the fridge for 3 hours or about 1 hour in the freezer until the clusters are completely cooled and set.
Transfer to an airtight container and store in the fridge until you're ready to serve.
Notes
This recipe makes 24 small clusters (1.5 tablespoons each) or 12 large clusters (3 tablespoons each). The nutritional information below is based on small clusters. Double the nutritional information shown for large clusters.
If you don't have a double boiler, place a glass, metal, or ceramic bowl over a saucepan with simmering water. Just be sure the bottom of the bowl doesn't touch the water. You want to steam to heat the chips, not the hot water.