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.
