Instructions: 1. In a microwave-safe 1-1/2-quart casserole combine chocolate pieces and peanut butter cups. Micro-cook on 100% power (high) for 1-1/2 to 2-1/2 minutes, stirring after 1 minute. Stir until nearly smooth.

2. Stir in noodles and peanuts until coated.

3. Drop by rounded tablespoonfuls onto a baking sheet lined with waxed paper. Quick-chill in the freezer about 8 minutes or until firm. Store, covered, in the refrigerator up to 1 week.

Makes 20 cookies.

Chocolate-covered crunch best describes this microwave sweet. Instead of peanuts, try cashews, raisins, or dried fruit bars.

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