Line a baking sheet with parchment paper. Set aside.

Create a double boiler by bringing 1 inch of water in a saucepan to a simmer. Place a heatproof bowl over the pan, ensuring it doesn't touch the water.

Add the semi-sweet, butterscotch, and mint chocolate chips to the bowl. Stir continuously until completely melted and smooth.

Remove the bowl from heat. Immediately add the peanut butter and stir until fully incorporated and the mixture is smooth.

Drop tablespoon-sized portions of the mixture onto the prepared baking sheet using a cookie scoop or two spoons.

If desired, sprinkle the tops with flaky sea salt or crushed peppermint candies.

Allow the clusters to set at room temperature until firm, about 1 hour, or speed up the process by refrigerating for 30 minutes.

Once set, peel clusters from the parchment paper. Store in an airtight container at room temperature.