2 c. (12 oz. pkg.) Reese's peanut butter chips
2 tbsp. shortening
Chocolate almond cream filling

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 mixture for touch up.) Chill 10 minuets. Coat any thin spots. (If peanut butter mixture thickens stir over hot water until mixture become liquid again.)

Remove only a few peanut butter shells from refrigerator at a time. Carefully peel paper form each cup. (Unfilled cups will keep for weeks in an air tight container in the refrigerator.) Fill each cup with chocolate almond cream filling; chill several hours or overnight before serving.

CHOCOLATE ALMOND CREAM FILLING:

1 Hershey milk chocolate bar with almonds (8 oz.)
1 1/2 c miniature or 15 lg. marshmallows
1/3 c. milk
1 c. heavy or whipping cream

Cut chocolate bar in pieces, chopping almonds into small pieces. Place in top of double boiler and melt the marshmallows and milk over hot not boiling water. Stir 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.