1 sm. jar marshmallow creme
1 (14 oz.) pkg. caramels
1 1/2 tbsp. milk
2 c. peanuts
1 (12 oz.) pkg. semi-sweet chocolate morsels
1 tbsp. vegetable shortening

Remove any chocolate caramels in package. Unwrap remaining caramels and place in a 2 quart casserole. Microwave at high for 1-1 1/4 minutes; stir well. Add milk to caramels and microwave at high for 1 1/2-2 minutes, stirring every 30 seconds. Stir until mixture is smooth; add peanuts, mixing well.

Mold a thin layer into buttered heart-shaped cookie cutter placed on a buttered waxed paper, place approximately 2 tablespoons marshmallow creme on top of caramel mixture, then another layer of caramel mixture to cover the marshmallow creme. Cool; cover; chill.

Combine chocolate morsels and shortening in a 4 quart glass measure cup. Microwave at medium for 3-4 minutes or until morsels are softened; stir well. Dip caramels hearts into chocolate and return to waxed paper. Chill. Store candy in refrigerator.

Makes about 6 hearts.