These adorable acorn Oreo truffles are the perfect fall treat

Peanut butter chocolate acorn Oreo truffles

Yield: Makes about two dozen acorn

Ingredients

  • 30 peanut butter Oreos
  • 8 ounces Challenge cream cheese, room temperature
  • 16 ounces milk chocolate
  • 8 ounces dark chocolate
  • Chocolate sprinkles
  • Pretzels, cut into 1/2 inch pieces

Directions

  1. Put Oreos into a food processor and pulse until the Oreos are fine crumbs.
  2. Mix Oreos and cream cheese together until they're completely combined. Refrigerate mixture for 15 minutes.
  3. Use a tablespoon of mixture and form into a ball. Pinch one end of the ball so it's slightly tapered and looks like an acorn. Then freeze acorns for 30 minutes.
  4. Melt milk chocolate and dip each acorn into chocolate with toothpick; set on parchment paper to harden.
  5. Melt dark chocolate; dip tops of acorns into dark chocolate and immediately add chocolate sprinkles.
  6. Stick pretzel into top of acorn and return to parchment paper to harden before serving.
  7. Store leftovers in an airtight container in the refrigerate for up to one week.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen