Almond Butter Buckeyes
photo by CoffeeB
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
-
Candies
- 236.59 ml butter, softened
- 295.73 ml almond butter
- 44.37 ml dark rum or 2.46 ml rum extract
- 4.92 ml almond extract
- 887.21-946.36 ml confectioners' sugar, sifted
-
Coating
- 340.19 g bittersweet chocolate, chopped
directions
- Candies:.
- 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.
- Coating:.
- 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.
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Reviews
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!