Description
These Acorn Oreo Balls combine creamy peanut butter and chocolate for a delightful fall treat.
Ingredients
Scale
- 1 package Peanut Butter Oreos
- 8 oz Cream Cheese
- 1 package Chocolate Candiquik
- 2 tbsp Vegetable Shortening or Coconut Oil
- 1 cup Brown Sprinkles
- 10 Pretzel Sticks
Instructions
- Begin by allowing the cream cheese to reach room temperature.
- Crush half of the Peanut Butter Oreos in a food processor until they become fine crumbs. Add the remaining Oreos and pulse again until fully combined.
- In a large bowl, combine the crushed Oreos with the softened cream cheese. Blend well until the mixture is smooth and fully integrated.
- Measure out tablespoons of the mixture and shape them into acorns.
- Place your shaped acorns on a wax paper-lined baking sheet and refrigerate for approximately 1 hour to firm up.
- In a double boiler, melt the chocolate Candiquik along with the shortening until smooth.
- Dip each acorn carefully into the melted chocolate, ensuring they are well-coated.
- While the chocolate is still soft, sprinkle brown sprinkles on top and press a broken pretzel stick into each acorn as a ‘stem.’
- Allow the acorns to set at room temperature, then serve or refrigerate any leftovers.
Notes
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Refrigeration and dipping
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 7 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: Acorn Oreo Balls, Fall Treats, Dessert