Crispy Chocolate Hearts

• 12 oz. package semisweet chocolate morsels
• 1/2 C. peanut butter
• 2 C. crisp rice cereal
• 1 1/2 C. peanuts
• 1 1/2 C. miniature marshmallows
• 2 (2 oz. each) chocolate bark coating squares, melted
• White nonpareils (optional)
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• Microwave chocolate morsels in a large glass bowl on 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 using butter or margarine. 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  a candy box.