In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny. In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds. Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week. Source: 365 Great Chocolate Desserts by Natalie Haughton. Shared and MM by Judi M. Phelps. Internet: jphelps@shell. portal. com or juphelps@delphi. com. Recipe By :
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