Shelly's Recipe

ALMOND BUTTER BUCKEYES

Category: Candy

1 cup butter, softened
1 1/4 cups almond butter*
3 tbsp dark rum or 1 1/2 tsp rum extract
1 tsp almond extract
3 3/4 to 4 cups confectioners sugar, sifted

Coating:
12 oZ bittersweet chocolate, chopped

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.