Crispy Chocolate Hearts

Directions

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.