Best Almond Butter Buckeyes Recipes
ALMOND BUTTER BUCKEYES
This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest. Note: You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Provided by CookingONTheSide
Categories Candy
Time 45m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 115.7, Fat 7.9, SaturatedFat 2.8, Cholesterol 10.2, Sodium 58, Carbohydrate 10.8, Fiber 0.2, Sugar 9.5, Protein 1.1
GLUTEN-FREE ALMOND BUCKEYE BARS
A classic holiday candy gets a twist with this decadent dark chocolate cookie bar with creamy almond butter filling and topped with a rich chocolate ganache. A 7-ingredient dessert that is simple and impressive for any holiday gathering!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 20 g, TransFat 0 g
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