Peanut Butter Chocolate Acorn Truffles (2024)

Looking for a perfect fall dessert.. I was going through my cook book and found this recipe that I would like to share with you Peanut Butter Chocolate Acorn Truffles.

Do you like fall? I am enjoying it now with the people I love. I like long walks in the countryside with my husband and our son.

During one of these walks, while we were enjoying the last rays of sun together, we found a perfect way to have fun.

We started collecting fallen leaves, trying to find the most beautiful one. It was a real challenge.Further away we found some acorns. Oh, how delighted my son was!

He filled his pockets and carried them home. He was sooo happy all day long, so I decided to make a little surprise for him 🙂

What do you need to make these adorable Peanut Butter Chocolate Acorn Truffles?

• 1 cup Peanut Butter
• 4 tablespoon Butter, softened
• 1 teaspoon Vanilla Extract
• 2 cup Powdered Sugar
• 2 tablespoon Milk
• 2 cups Semi Sweet Mini Chocolate Chip
• 1 teaspoon oil
• 1/3 cup Chopped Peanuts
• Pretzels sticks

I came up with a great idea. I was going to make peanut butter and chocolate balls, shaped as acorns. It was quick and easy.

He was delighted and asked if those acorns could be eaten. When he tried them he gave me a look full of love and kissed me. Thank you, mummy, he said. He made my day.

How to make Peanut Butter Chocolate Acorn Truffles?

1. Line baking sheet with wax paper. Leave aside.
2. Cut pretzel sticks to be ½ inch long, so to get 34-35 sticks. Leave aside.
3. In a large dish combine peanut butter, butter and vanilla. Add powdered sugar and stir well, using a fork.
4. When the mixture becomes solid and difficult to knead, continue to stir with your hands, until it is smooth.
5. Finally add milk and stir again with your hands. Make acorn shaped balls. One table spoon is enough for one acorn.
6. Place them on the wax paper. Chill for 30 minutes to 1 hour. Melt chocolate chips, add oil and stir.
7. Take the acorns out of the freezer. Dip each acorn into the melted chocolate and, using a fork, turn it around so that it is completely covered with chocolate.
8. Take them out, with a fork and wait for a couple of seconds for the extra chocolate to drain.
9. Return to wax paper, using a toothpick. Repeat with the rest of the acorns. Chill for 5-10 min, until the chocolate becomes solid.
10. Take them out of the freezer. If the rest of the chocolate in the dish has become slid, melt it again.
11. Take an acorn in your hand and dip 1/3 of it in the melted chocolate and in the chopped peanuts and put on the wax paper again. Repeat the same with the rest of the acorns.
12. Finally dip half of each pretzel into melted chocolate and press firmly on the top of each acorn.

If you want to surprise or make someone happy, I suggest Peanut Butter Chocolate Acorn Truffles. They are no bake, quick and easy to prepare and the taste is fantastic. It is a perfect treat for peanut butter and chocolate fans.

NOTES:

I used semi sweet mini chocolate chip.

Store in a well sealed container for no longer than 7 days. Truffles can be frozen up to one month if stored correctly..

However, recipe card with full instructions and amounts of the ingredients is on the bottom of the post.

You need a few ingredients and some free time to make someone‘s day. Peanut Butter Chocolate Acorn Cookies simply melt in your mouth.

Enjoy Peanut Butter Chocolate Acorn Truffles a dessert with the charm of fall.

They are great for Thanksgiving dinner and so are No Bake Oreo Pumpkin Cheesecake and Pumpkin Walnut Bars with Cream Cheese Frosting. I love this peanut butter and chocolate combination. If you love it too, please check out No Bake Peanut Butter Mini Cheesecake.

Yield: 34-35

Prep Time: 1 hour

Total Time: 1 hour

Looking for a perfect fall dessert? I was going through my cook book and found this recipe that I would like to share with you - Peanut Butter Chocolate Acorn Truffles.

Ingredients

• 1 cup Peanut Butter
• 4 tablespoon Butter, softened
• 1 teaspoon Vanilla Extract
• 2 cup Powdered Sugar
• 2 tablespoon Milk
• 2 cups Semi Sweet Mini Chocolate Chip
• 1 teaspoon oil
• 1/3 cup Chopped Peanuts
• Pretzels sticks

Instructions

1. Line baking sheet with wax paper. Leave aside.
2. Cut pretzel sticks to be ½ inch long, so to get 34-35 sticks. Leave aside.
3. In a large dish combine peanut butter, butter and vanilla. Add powdered sugar and stir well, using a fork.
4. When the mixture becomes solid and difficult to knead, continue to stir with your hands, until it is smooth.
5. Finally add milk and stir again with your hands. Make acorn shaped balls. One table spoon is enough for one acorn.
6. Place them on the wax paper. Chill for 30 minutes to 1 hour. Melt chocolate chips, add oil and stir.
7. Take the acorns out of the freezer. Dip each acorn into the melted chocolate and, using a fork, turn it around so that it is completely covered with chocolate.
8. Take them out, with a fork and wait for a couple of seconds for the extra chocolate to drain.
9. Return to wax paper, using a toothpick. Repeat with the rest of the acorns. Chill for 5-10 min, until the chocolate becomes solid.
10. Take them out of the freezer. If the rest of the chocolate in the dish has become slid, melt it again.
11. Take an acorn in your hand and dip 1/3 of it in the melted chocolate and in the chopped peanuts and put on the wax paper again. Repeat the same with the rest of the acorns.
12. Finally dip half of each pretzel into melted chocolate and press firmly on the top of each acorn.

Notes

• I used semi sweet mini chocolate chip.
• Store in a well sealed container for no longer than 7 days. Truffles can be frozen up to one month if stored correctly..

Nutrition Information:

Yield: 34Serving Size: 1
Amount Per Serving:Calories: 145Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 65mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 3g

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