As some of you may remember, I wrote up a blog post about some treats I found on Pinterest that I was debating making for Thanksgiving. Well, this newest blog post is to reveal which recipe I picked, lay it out for you, and let you hear about the results!
With an over-abundance of pies and cookies, I decided on making the Fall Oreo Acorn Balls. Easy enough for someone like me who has slim-to-no talent in the kitchen, cute and festive enough for the holiday, and tasty enough for anyone of any age to enjoy. So, once I narrowed my choice down, I headed on over to the supermarket, picked up my ingredients, and headed straight to the kitchen to start “baking.”
The process at times seemed extremely tedious, as my OCD wanted every “acorn” to look as identical as possible, and be covered in the same amount of chocolate and sprinkles, etc. However, the turn out was amazing! They looked adorable, tasted great, and seemed to be a huge hit!
If you’re interested in trying this recipe, today is your lucky day, because you will find the recipe below! Everything that I did differently from the original recipe is highlighted with italics text.
Fall Oreo Acorn Balls
Yield: 30-40 balls
Total Time: 3 hours
- 1 package of peanut butter Oreos (15.25oz), pulsed in a food processor
- 1 package of regular cream cheese (8oz), softened
- Nestle milk chocolate chips
- 1 tbsp. Crisco vegetable shortening
- Brown sprinkles
- Pretzel sticks, broken into small pieces
- 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 into the food processor and pulse again, until all the Oreos are fine crumbs.
- Once the cream cheese is soft, mix the Oreos and cream cheese together, making sure the mixture is very well blended.
- Use a tablespoon to measure the Oreo mixture and form it into acorn shapes. I used a bit more than 1 tbsp. for each acorn – to make an acorn, I formed the mixture into an elongated oval, pinching one end to make it slightly tapered and flattening the other.
- Place the acorns on a baking sheet lined with wax paper and place them in the freezer for 1 hour. I left mine overnight.
- After the acorns are hard, begin to melt the Nestle chocolate chips with the Crisco in a double broiler. You will need a double broiler to keep the chocolate warm while dipping all of the acorns.
- Once pencil sticks are broken into small pieces, push/twist into the hardened Oreo ball. You will then be able to dip the Oreo ball into the chocolate while holding onto the pretzel stick “stem.”
- 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. Move the acorn to another baking sheet lined with wax paper.
- Cover the top portion of the acorn with sprinkles.
- Continue this process until all of the acorns are dipped. Allow them to harden at room temperature.
- After they set, serve and enjoy!
- Store leftovers in the refrigerator.
What were some of your favorite Thanksgiving desserts? xoxo.