Almond Butter Buckeyes

christmas treat
From Real Butter's collection of recipes that feature the use of real butter rather than margerine or other hydrogenated fats.
Recipe By: American Dairy Farmers
  • PrepN/A |
  • TotalN/A |
  • Serves4 dozen candies


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

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.
Recipes From - The Gourmet Food And Cooking Resource