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We are nuts about these Oreo Acorns! 

Oreo Acorns

These Oreo Acorns are so fun and easy to make. They will be the perfect addition to any fall harvest party, or even Thanksgiving! All of the guys in my house are big fans of Oreos and Peanut Butter, so the combination of the two couldn’t create a more desired treat with my crew!

To begin, gather all of the ingredients, make sure your cream cheese is out and coming up to room temperature.

Next, put a few oreos at a time into your food processor, and pulse it until they turn into crumbs. Before we had a food processor, I put them in a zip top bag and pummeled them with a rubber mallet 🙂

Once the Cream Cheese is softened, begin to fold the Oreo crumbs into it until they’re well blended.

Use a heaping tablespoon of the mixture to form into acorn shapes. To form, roll into an elongated ball, then pinch one end to make it slightly tapered. Place the acorns on a baking sheet with wax paper and place them in the freezer for 1 hour.

After the acorns are hard, melt the chocolate. Dip each acorn into the chocolate with a fork. Tap the edge of the bowl to remove any excess chocolate – then place back on parchment paper.  Continue until all acorns are dipped, and then allow them to come to room temperature to harden.
Once the chocolate covered acorns are hardened, melt the butterscotch chips (or Reese’s Peanut Butter Chips) and pour brown sprinkles into a separate bowl.
Dip the tops of each chocolate covered acorn into the butterscotch – then immediately dip into the sprinkles.
Cut ½ inch pieces of the pretzel sticks. Dip the edge of each pretzel stick into the butterscotch and press into the top of each acorn. Return to baking sheet to allow the pretzels to set before serving.

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Oreo Acorns

Ingredients

• 1 package peanut butter Oreos
• 1 8 oz. package cream cheese softened
• 12 oz Chocolate chips or Chocolate Candiquik chips
• 6 oz Butterscotch or Peanut Butter chips
• Brown Sprinkles
• Pretzel Sticks

Instructions

1. Allow the cream cheese to come to room temperature
2. Put Oreos in the food processor and pulse until you have crumbs. You may need to split this into two batches depending on the size of your food processor.
3. Once the cream cheese is softened, mix the Oreos and cream cheese together until well blended.
4. Use a heaping tablespoon of the mixture to form into acorn shapes. To form, roll into an elongated ball, then pinch one end to make it slightly tapered. Place the acorns on a baking sheet with wax paper and place them in the freezer for 1 hour.
5. After the acorns are hard, melt the chocolate. Dip each acorn into the chocolate with a fork. Tap the edge of the bowl to remove any excess chocolate – then place back on parchment paper. Continue until all acorns are dipped, and then allow them to come to room temperature to harden.
6. Once the chocolate covered acorns are hardened, melt the butterscotch chips and pour brown sprinkles into a separate bowl.
7. Dip the tops of each chocolate covered acorn into the butterscotch – then immediately dip into the sprinkles.
8. Cut ½ inch pieces of the pretzel sticks. Dip the edge of each pretzel stick into the butterscotch and press into the top of each acorn. Return to baking sheet to allow the pretzels to set before serving.