Almond Butter Buckeyes - cooking recipe

Ingredients

Candies
1 cup butter, softened
1 1/4 cups almond butter
3 tablespoons dark rum or 1/2 teaspoon rum extract
1 teaspoon almond extract
3 3/4 - 4 cups confectioners' sugar, sifted
Coating
12 ounces bittersweet chocolate, chopped

Preparation

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.