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Chocolate-Peanut Butter Acorns

This classic confection, traditionally made to resemble the nut of the buckeye tree, is reimagined as an acorn.

  • Prep:
  • Total Time:
  • Yield: Makes about 3 dozen
Chocolate-Peanut Butter Acorns

Photography: Seth Smoot

Source: Martha Stewart Living, November 2012

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

  1. 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.

  2. 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.

  3. 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.

Reviews (3)

  • meblonde4ever 4 Dec, 2012

    Can't wait to try this recipe, it looks scrumptious! Also going to give as a gift! Merry Christmas!

  • Stephanie Benjamin 19 Nov, 2012

    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.

  • megclean 18 Oct, 2012

    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?

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