6 oz Vanilla-flavored candy
           Coating
     24    Tiny paper candy cups
      6 oz Semisweet chocolate;  cut up
      2 tb Margarine or butter
           Cut into pieces
    1/3 c  Whipping (heavy) cream
    1/4 c  Finely ground almonds
      2 tb Creme de menthe
  Recipe by: Betty Crocker's Cookbook
  Heat candy coating in double boiler over hot water until melted. Spread 1
  teaspoon coating evenly on bottoms and up sides of paper candy cups. Let
  stand until hard.
  Heat chocolate in heavy 2 quart saucepan over low heat, stirring
  constantly, until melted; remove from heat. Stir in remaining ingredients.
  Refrigerate about 25 minutes, stirring frequently, or until mixture is
  thick and mounds when dropped from a spoon. Spoon mixture into decorating
  bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about
  30 minutes or until chocolate mixture is firm. Peel paper from cups before
  serving if desired.  24 CANDIES; 95 CALORIES PER CANDY.
-----