support@greatamericancommunity.com
Giant Poptart
Great American Cookbook
Back to School Pencil Cookies
Great American Cookbook
Lemon Raspberry Cream Pie
Great American Cookbook
Mountain Bar Cookies
Great American Cookbook
Do It Yourself Granola
Great American Cookbook
Spring Flower Cookies
Great American Cookbook
Mini Banana Cream Pies
Great American Cookbook
Party Animal Blondie Bars
Great American Cookbook
Healthy Snickers Dates
Great American Cookbook
Sour Cream Coffee Cake
Great American Cookbook
Love Letter-Shaped Cherry Hand Pies
Great American Cookbook
Decorated Heart Cookies
Great American Cookbook
Strawberry Cream Cheese Pastries
Great American Cookbook
Healthy Breakfast Cookies
Great American Home
Quick Cinnamon Monkey Bread
Great American Cookbook
Blueberry Breakfast Casserole
Great American Cookbook
Hot Cocoa Brownie Cups
Great American Cookbook
NYE Piñata Cookies
Great American Home
New Year's Eve Cake Poppers
Great American Cookbook
0 seconds of 0 secondsVolume 90%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Shortcuts Open/Close/ or ?
Play/PauseSPACE
Increase Volume↑
Decrease Volume↓
Seek Forward→
Seek Backward←
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Decrease Caption Size-
Increase Caption Size+ or =
Seek %0-9
Acorn Oreo Balls
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.
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
Comments 
Add comment...
TV app
Mobile app
Connect with us :
