Shelly's Recipe

CRISPY CHOCOLATE HEARTS

Category: Cookies

1 (12 oz) package semisweet chocolate morsels or 6 (2 oz) almond bark coating squares
1/2 cup peanut butter
2 cups crisp rice cereal
1 1/2 cups peanuts
1 1/2 cups miniature marshmallows
2 (2 oz) chocolate bark coating squares, melted
White nonpareils (tiny decorative beads) (optional)

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.

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.

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.