Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1/2 c Peanut butter -- crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds -- toasted and finely chopped
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.

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