peanut butter shells with chocolate almond cream

How To Make peanut butter shells with chocolate almond cream

• 1

  Melt peanut butter chips and shortening in top of double boiler over hot, not boiling, water; stir until smooth. Remove from heat; cool slightly. Place 15 paper baking cups (2 3/4 inches in diameter) in muffin pans. Using a narrow, soft bristled pastry brush, thickly and evenly coat the inside pleated surface and bottom of each cup with peanut butter mixture. (Reserve any remaining peanut butter mixture for touch up.) Chill 10 minutes; coat any thin spots. (If peanut butter mixture thickens, stir over hot water until mixture becomes fluid again.) Cover; chill at least 1 hour or until firm.
• 2

  Remove only with a few peanut butter shells from refrigerator at a time; carefully peel paper from each cup. (Unfilled cups will keep for weeks in an airtight container in the refrigerator.) Fill each cup with Chocolate Almond Cream Filling; chill several hours or overnight.
• 3

  For Chocolate Almond Cream Filling: Cut chocolate bar in pieces, chopping almonds into small pieces. Place in top of double boiler and melt with marshmallows and milk over hot, not boiling, water, stirring until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; cool. Whip cream until stiff and fold into chocolate mixture. Cover; chill until ready to use.
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