Peanut Butter Shells Chocolate-Almond Cream

1-2/3 cups Nestle® peanut butter chips
1 tbsp. plus 2 tsp. Crisco® shortening

Chocolate-Almond Cream Filling
1 (7oz) Hershey's® Milk Chocolate Bar with Almond
1½ cups Kraft® miniature marshmallows
1/3 cup milk
1 cup cold heavy cream

In microwave-safe bowl, place chips and shortening. Micro at HIGH 1½ minutes or until smooth when stirred. Paper-line a 15 muffin cups.

With narrow pastry brush, thickly and evenly coat inside plastic surface and bottom of each paper cup with peanut butter mixture. Refrigerate the
coated cups 10 minutes; recoat any thin spots. If necessary, microwave
peanut butter mixture 30 seconds to thin. Tightly cover the cups and
refrigerate until firm.

Remove only a few peanut butter shells from refrigerate at a time; carefully peel off paper from each cup. The cups can be kept in refrigerator for weeks.

Meanwhile, to prepare the Chocolate Almond Cream Filling: With knife, chop chocolate into small pieces. In microwave-safe bowl, place pieces,
marshmallows and milk. Micro at HIGH 1 minute, stir. Micro 30 seconds,
stirring until smooth. Cool slightly, about 5 minutes.

Meanwhile in small bowl, beat whipping cram until stiff. Fold in melted
chocolate mixture. Chill until ready to use.

Fill each shell with Cream Filling; refrigerate several hours or overnight.

15 Shells