Recipe by Lainey39
This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest. Note: You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Top Review by CoffeeB
A favorite here at the holiday time. A request from DS's to have on hand to bring to there work parties. I find these freeze really well too. I opted to use regular p.b. Love the bittersweet chocolate for dipping as opposed to regular chocolate. Makes them not quite so sweet. Made for PRMR.~
- 1 cup butter, softened
- 1 1⁄4 cups almond butter
- 3 tablespoons dark rum or 1⁄2 teaspoon rum extract
- 1 teaspoon almond extract
- 3 3⁄4-4 cups confectioners' sugar, sifted
- 12 ounces bittersweet chocolate, chopped
Directions See How It's Made
- In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer.
- Dough will be smooth and firm.
- Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.
- Melt chocolate in shallow, microwave-safe dish.
- Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time.
- Chocolate should be melted and smooth.
- To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm.
- Repeat with remaining candies.
- Store in airtight container for up to 3 days.