Wednesday, September 14, 2016

Peanut butter chocolate acorn Oreo truffles

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I am the biggest sucker for festive baked goods. It’s my favorite part of every holiday season. I mean seriously, there’s nothing cuter than jack-o-lantern cupcakes and Christmas tree rice krispies treats.

So last week I started getting really excited about all the fall treats that are now in season. And I’ll tell you what – trying to decide on a single fall dessert to make is very overwhelming! To be quite honest, I was stressing out about it!

But when I laid eyes on these Oreo acorn balls, I knew I had to make them! These are so stinkin adorable.

The first batch I tried to make wasn’t necessarily a disaster, but they weren’t exactly the cream of the crop.

The issue was that the acorns were very difficult to dip in the chocolate.

First of all, it is imperative that you use a toothpick to dip the acorns in the chocolate. I tried dipping with a candy scoop and a fork, but nothing worked as well as using a toothpick. The reason being is that you want the chocolate shell to look smooth in order for the acorn effect to really come out. And nothing looks as smooth as using a toothpick.

But this is where it gets tricky.

The acorns are a little bigger and longer than regular Oreo balls. They are also heavier and easily break off in the chocolate. Fix that problem by freezing the Oreo truffles for 30 minutes before dipping them in the chocolate.

And since there are so few ingredients in these truffles, it's important that you only use premium ingredients. I only use Challenge cream cheese because it doesn't have any preservatives and it's made with real milk and cream so it's really smooth and blends with the other ingredients well.

Peanut butter chocolate acorn Oreo truffles
  • 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.

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