Almond Butter Buckeyes Recipes

Steps:

• 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.

Steps:

• Heat oven to 325°F. Line 8-inch square pan with foil or cooking parchment paper, allowing overhang of 2 inches over sides of pan. Spray with cooking spray. Remove cookie dough from refrigerator; let stand 15 minutes. Break cookie dough into small pieces; press evenly in bottom of pan. Bake 22 to 25 minutes or until set. Cool completely, at least 1 hour.
• In medium bowl, beat softened butter and almond butter with electric mixer on medium speed until smooth, scraping side of bowl. Gradually beat in powdered sugar until smooth. Beat in vanilla. Spread evenly over cooled crust.
• In 1-quart saucepan, heat chocolate chips and whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Refrigerate uncovered about 2 hours or until cooled completely. Using foil or parchment to lift, remove bar from pan, and peel foil or parchment away. Cut into 4 rows by 4 rows. Stored covered in refrigerator.