Almond Butter Buckeyes Food

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IRRESISTIBLE ALMOND BUTTER BUCKEYES



Irresistible Almond Butter Buckeyes image

These Irresistible Almond Butter Buckeyes are sophisticated chocolate covered nut balls. So easy to make, and so decadent.

Provided by Reyna Simnegar

Categories     Snacks, Desserts

Time 15m

Yield 24

Number Of Ingredients 5

1 1/2 cups almond butter
3-4 cups powder sugar
Pinch salt
2 tablespoons shortening (can use vegetable oil, canola oil or coconut oil)
2 cups semi-sweet chocolate chips

Steps:

  • 1. In the bowl of an electric mixer fitted with a paddle attachment combine the almond butter, sugar and salt until it forms a ball that detaches from the sides of the bowl. Refrigerate for one hour or until firm. Roll dough into 1-inch balls and align on a sheet of parchment paper. 2. Melt the chocolate chips and shortening over a double boiler. 3. Insert a toothpick into a ball and dip into the melted chocolate. If you want them to resemble buckeyes, leave a small area chocolate free. Place on parchment paper, remove the toothpick, and repeat with the rest of the balls. Otherwise, dip the whole ball into the melted chocolate and place back on the parchment paper. 4. Place dipped almond butterballs in the fridge until firm.

Nutrition Facts :

ALMOND BUTTER BUCKEYES



Almond Butter Buckeyes image

Provided by Chris WebAdmin

Number Of Ingredients 6

1 cup butter (softened, 2 sticks)
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)
12 ounces bittersweet chocolate (chopped)

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.

ALMOND BUTTER BUCKEYES



Almond Butter Buckeyes image

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

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
12 ounces bittersweet chocolate, chopped

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

BUCKEYES



Buckeyes image

Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield about 2 1/2 dozen

Number Of Ingredients 7

2 1/2 cups sifted confectioners' sugar
1 cup smooth peanut butter
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening

Steps:

  • Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
  • Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
  • Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
  • Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYES I



Buckeyes I image

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Provided by Tammy Winters

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 5

1 ½ cups peanut butter
1 cup butter, softened
½ teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Steps:

  • In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
  • Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
  • Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
  • Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g

GLUTEN-FREE ALMOND BUCKEYE BARS



Gluten-Free Almond Buckeye Bars image

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

1 package (14 oz) Immaculate Baking Co.™ refrigerated Gluten Free double chocolate cookie dough
1/2 cup butter, softened
1/3 cup Justin's™ classic almond butter
3/4 cup powdered sugar
1/4 teaspoon pure vanilla
1 cup dark chocolate chips
1/4 cup heavy whipping cream

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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