Almond Butter Buckeyes

Servings: 4 dozen candies


Ingredients:

Candies:
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or 1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners’ sugar, sifted

Coating:
12 ounces bittersweet chocolate, chopped

Cooking 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.

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

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Absolutely Awesome with Peanut Butter!
Reviewed on 12/17/2010 by janvdley