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Acorn Oreo Balls

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Acorn Oreo Balls

You'll go nuts over Emily Hutchinson's easy, no bake, Acorn Oreo Treats. This Fall dessert is made with 5 simple ingredients and lots of creativity.
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Acorn Oreo Balls

Emily Hutchinson

Yield: Makes 22 acorns

 

Ingredients:

36 Oreos

1 8oz block cream cheese cold

1 ½ cup semi-sweet chocolate chips

2 Tbsp vegetable oil

Pretzel sticks

Crushed peanuts

Directions:

1. In a food processor, grind Oreos finely

2. Add in cream cheese and mix again but only for a minute. Mix and cream cheese clumps out with a rubber spatula.

3. Put wax paper on a cookie sheet and scoop each ball out with a small cookie scoop.

4. Form each ball into an acorn shape.

5. In a microwave safe bowl, melt chocolate with vegetable oil in 30 second increments, stirring in between each one.

6. Break pretzel sticks in half. Dip broken end of stick in chocolate and push it into the top of the acorn ball about ¼ to ½ inch in. After they are all completed, freeze for 15 minutes.

7. Dip chilled acorns into chocolate and coat. Be careful with the acorn stem, it is fragile at this stage and can come out with a tapping force if you try to shake off chocolate.

8. Crush up Peanuts in a sandwich bag, take crushed peanuts and sprinkle the at the top of the acorn.

9. Place in fridge to set completely.

Enjoy, oxoxo Em

 

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