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Line 2 large rimmed baking sheets with parchment paper. Set aside.
Place peanuts, chocolate chips, and peanut butter in the bottom of a slow cooker. You can stir the ingredients together if you’d like, but it’s not necessary. Add the lid and cook on low heat for 1-2 hours or until the chocolate is melted.
Remove the lid and add the dried cranberries. Stir to incorporate all the ingredients together.
Using a small scoop, spoon the melted mixture onto the prepared baking sheets in mounds, about 1-2 tablespoons each. Sprinkle flaky sea salt lightly over the tops.
Refrigerate for 1-2 hours or until firm.
Store in an airtight container in the refrigerator for up to 2 weeks. May be frozen for longer storage.