Almond Butter Buckeyes

Almond Butter Buckeyes

prep time

minutes
cook time

minute
servings
4
dozen

Ingredients









Cooking Instructions

For candies:


1

In large bowl, combine butter, almond butter, rum, almond extract and powdered 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.


For coating:


1

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.


2

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.


*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.


Ingredients









Cooking Instructions

For candies:


1

In large bowl, combine butter, almond butter, rum, almond extract and powdered 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.


For coating:


1

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.


2

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.


*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.


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