12 ounces dark chocolate candy bar or 2 cups good quality semi-sweet chocolate chips
1/2 cup unsalted sunflower seeds
1/2 cup lightly salted peanuts
3/4 cup raisins

Slowly melt chocolate in the microwave or in the top of a double boiler but do not heat the chocolate any longer than necessary to melt.  Stir in sunflower seeds, peanuts, and raisins. Drop by spoonfuls onto a waxed paper lined tray. Cool completely at room temperature.  Candy sets up best below 70o.  Do not refrigerate.  Store at room temperature.  Yields about 30 clusters.

Note: 12 ounces of candy making/dipping bar may be used instead of chocolate candy or chips.