Ingredients

The following ingredients have 4 Servings
  • 1 package peanut butter Oreos
  • 1 8 oz. package cream cheese (softened)
  • 12 oz Chocolate chips or Chocolate Candiquick chips
  • 6 oz Butterscotch or Peanut Butter chips
  • Brown Sprinkles
  • Pretzel Sticks

Instruction

  • Allow the cream cheese to come to room temperature
  • 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.
  • Once the cream cheese is softened, mix the Oreos and cream cheese together until 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 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.