Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Crunchy or creamy peanut but 12 oz White chocolate, imported
1/2 c Powdered sugar 1/2 c Toasted almonds; finely chop
1 tb (to 2) heavy cream 18 Natural almonds

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:23 1. In a small glass bowl or dish, heat peanut
butter in microwave on High 30 to 40 secs to soften. Mix in powdered
sugar and cream; misture should be stiff and not runny.

2. In a medium glass bowl, melt white chocolate in microwave on
Medium 1 1/2 to 2 1/2 mins, stirring once halfway through cooking
time, or until melted and smooth. Stir in chopped almonds.

3. 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
a 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.

NOTE: If you prefer, you can substitute bittersweet or semisweet for
the white chocolate, or use a little of each, sandwiching the peanut
butter between a layer of dark and white. Be creative and experiment.

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