Chocolate-Peanut Butter Acorns
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Martha Stewart Living, November 2012
- Prep Time 20 minutes
- Total Time 2 hours 20 minutes
- Yield Makes about 3 dozen
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Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 6 ounces good-quality semisweet chocolate
- 36 branch-shaped pieces from mini pretzels
Directions
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Stir together peanut butter and butter in a bowl with a wooden spoon. Add sugar; work into a smooth dough with your hands. Refrigerate 30 minutes.
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Using the palms of your hands, roll dough into 1 1/2-inch oblong "acorns" (you should have 36), flatten 1 end of each a bit with your fingertip, and place on a waxed paper-lined rimmed baking sheet. Refrigerate 30 minutes.
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Meanwhile, melt chocolate in a bowl set over a saucepan of simmering water. Working with 1 acorn at a time, insert a toothpick into rounded tip, dip flat end into chocolate, then return to baking sheet. Remove toothpick, and insert a pretzel piece into the chocolate-dipped end of each acorn. Refrigerate until chocolate is set, about 2 hours.
Can't wait to try this recipe, it looks scrumptious! Also going to give as a gift! Merry Christmas!
I'm having thanksgiving at my house for the first time ever! And once I saw this recipe I had to try it out. It's going to be one of best deserts my family has ever seen, and maybe it will even be a new tradition! I made a trial batch over the weekend and they turned out wonderfully! The only thing I might change/add is more pretzels. It needs more of a crunch. So I recommend crushing some pretzels up and adding it to the peanut butter dough mixture. And maybe add some cracked sea salt too.
I usually by natural peanut butter (the type that needs to be stirred). Will this type of peanut butter work for this recipe, or do I need to buy a brand like Jiff or Skippy?