Heat candy melts in short bursts of 15–20 seconds in the microwave, stirring well between for even melting. A double boiler works as well., Only melt a few tablespoons at a time to keep the candy smooth and liquid enough to act as glue, avoiding hardening too fast., Set peanut butter cups upside down on parchment paper or silicone mat to prevent sticking and ease cleanup., Use a small piping bag or plastic sandwich bag with a snipped corner for neat tassels., If a chocolate square is difficult to sit flat, warm briefly in microwave before pressing down gently., Avoid refrigerating immediately after decorating to prevent white chocolate bloom; if chilling is needed, allow treats to come to room temperature before serving., Variations include using Rolos, mini Twix, or chocolate sandwich cookies for nut-free options, changing chocolate square types for different flavors or appearances, and using different decorations for tassels and centers., Store in airtight container at room temperature (60–70°F) away from heat and sunlight for 1–2 days, or refrigerate up to 1 week with caution to prevent moisture issues and bloom., Do not freeze as it alters texture and causes white coating on chocolate.