Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

JUDI M. PHELPS-----
1/2 c Peanut butter -- crunchy or
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds -- toasted and
Finely
18 Whole natural almonds

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.

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