These adorable acorn Oreo truffles are the perfect fall treat

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Peanut butter chocolate acorn Oreo truffles

Yield: Makes about two dozen acorn


  • 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


  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

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.