Oreo Acorn Balls
These acorn shaped oreo balls are the perfect fall oreo ball. Peanut butter oreo balls made to look like acorns!
Servings: 30 -40 balls
Ingredients
- 15.25 oz (405g) peanut butter oreos 1 package, pulsed in food processor
- 8 oz (226g) regular cream cheese 8 oz 1 package, softened
- chocolate candiquik
- 1 Tbsp vegetable shortening or coconut oil
- Brown sprinkles I used chocolate flakes but brown jimmies work great too
- Pretzel sticks broken into small pieces
Instructions
- Allow the cream cheese to come to room temperature.
- Put half of the oreos in the food processor and pulse until you have oreo crumbs. Add the other half of the oreos to the food processor and pulse again, until all the oreos are fine crumbs.15.25 oz (405g) peanut butter oreos
- Once the cream cheese is soft, mix the oreos and cream cheese together, making sure the mixture is very well blended.8 oz (226g) regular cream cheese 8 oz
- Use the tablespoon to measure the oreo mixture and form it into acorn shapes. I used a little bit more than 1 tbsp for each acorn. To make an acorn shape, form the mixture into an elongated ball, then pinch one end to make it slightly tapered.
- Place the acorns on a baking sheet lined with wax paper and place them in the fridge for 1 hour.
- After the acorns are hard, begin to melt the chocolate candiquik with the shortening in a double boiler. You will need a double broiler to keep the chocolate warm while dipping all of the acorns. I prefer to remove 3-5 acorns from the freezer at a time for dipping. To dip, place 1 acorn in the saucepan with melted chocolate. Use a spoon to spoon chocolate on top of the acorn, if needed. To remove the acorn use a fork to lift it out of the chocolate. To remove excess chocolate from the acorn on the fork, tap your wrist 2 times with your other hand. Scrape the bottom of the fork on the edge of the saucepan to remove more chocolate, then move the acorn to another baking sheet lined with wax paper using a toothpick to help get the acorn off the fork smoothly.chocolate candiquik, 1 Tbsp vegetable shortening or coconut oil
- Continue this process until all of the acorns are dipped. Allow them to harden at room temperature.
- To add the chocolate sprinkles, dip the top portion of the acorn into the chocolate then dip that portion into a bowl with chocolate sprinkles.Brown sprinkles
- To add the pretzel, dip one end of the pretzel into the chocolate and press it into place.Pretzel sticks
- Return the acorns to the baking sheet to allow the pretzels to set. After they are set, serve and enjoy! Store leftovers in a container in the refrigerator.
Video
Notes
Brown jimmie sprinkles can be used as well!
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 101IU | Calcium: 11mg | Iron: 1mg