| 1 | In a small glass bowl or dish, heat peanut butter in a microwave oven on high 30-40 seconds to soften. |
| 2 | Mix in powdered sugar and cream; mixture should be stiff, not runny. |
| 3 | in a medium glass bowl, melt white chocolate in microwave oven on medium 1-?to 2-?minutes, stirring once halfway through cooking time, or until melted and smooth. |
| 4 | Stir in chopped almonds. |
| 5 | 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. |
| 6 | 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. |
| 7 | Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. |
| 8 | Top each cup with a whole almond. |
| 9 | Refrigerate until firm. |
| 10 | Store candies in refrigerator for up to a week. |
