Crispy Chocolate Hearts

1. 1

   Microwave chocolate morsels in a large glass bowl at HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.

2. 2

   Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.

3. 3

   Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or place in a candy box, if desired.

4. 4

   *6 (2-ounce) almond bark coating squares may be substituted.

5. 5

   Note: White nonpareils (tiny decorative beads) are available in cake decorating shops or large supermarkets.

No additional tips available.