Peanut Butter Acorns Recipe

We have a delicious treat for you this fall! Chocolate Peanut Butter

How To Make Peanut Butter Chocolate Acorns. The assembly of these chocolatey, peanut butter-y bites is a piece of cake! First, melt the chocolate"glue" in the microwave for 20-30 seconds at a time until totally melted. Don't add any butter, milk, coconut oil, or other ingredient to the chocolate chips to assist in the melting process, as that could affect their adhesiveness.

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Instructions. Prepare a large baking sheet with parchment paper. Add chocolate melting wafers to a small microwave safe bowl. Heat inside the microwave for 1 minute on 50% power. When done, stir and add crisco. Return to the microwave and heat in 30 second intervals, stirring in between, until silky smooth.

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Cut each Nutter Butter cookie in half crosswise. Melt the chocolate candy melts or coating according to package directions. Put the chocolate sprinkles in a small bowl. Dip the cut side of the cookie half about a quarter of the way into the melted chocolate coating and let the excess drip off. Dip the coated end into the bowl with the chocolate.

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How to Make Peanut Butter Chocolate Acorns. Unwrap the Hershey kisses and set them aside. Melt ¼ Cup of the mini chocolate chips in a microwave-safe bowl in 30-second increments until melted stirring in between each of the 30 seconds. Dip the bigger end of the Hershey kisses into the melted chocolate then attach the nutter butter cookie to it.

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Put the Oreo acorn onto a parchment (or wax paper) lined baking sheet and place them into the refrigerator to set for at least 30 minutes. Place the chocolate chips in a microwave safe bowl and melt in the microwave on high for 30 seconds. Stir, then put back in the microwave for another 30 seconds.

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Divide the peanut butter mixture into 10 equal portions and roll each into a 1-inch ball. Place the chocolate melting wafers in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted. Dip one peanut butter ball into the melted wafers so that the chocolate reaches about ⅓ the way up the ball.

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Instructions. In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. Roll into 1 inch balls and place in the freezer for at least 1 hour. Place the chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted.

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Microwave the chocolate for 30 seconds and then stir until smooth and creamy. If it need longer in the microwave, pop it back in and microwave in 15 second increments. Be sure to stir in between. Flip a Hershey kiss over and spread a small amount of melted chocolate over the flat bottom. Gently press the kiss onto a nutter butter.

Peanut Butter Acorns Recipe

To make your Nutter Butter acorn cookies, we'll start by separating the mini cookies with a little twist. Lay the cookie pieces on a parchment paper lined baking sheet. Then, unwrap your chocolate Hershey's kisses. Take a small amount of peanut butter and add it to the inside of a cookie. Gently press the cookie onto the flat side of each kiss.

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Transfer the remaining peanut butter chips to a microwave safe bowl and heat at 50% power for 30 second increments, repeat. Dip the flat side of each kiss in the melted peanut butter chips mixture and then quickly press onto the flat, smooth side of one of the cookies. Repeat with remaining kisses. Let sit for 5 minutes.

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1/2 cup peanut butter. Instructions. Step 1: Turn vanilla wafers so flat side is facing up. Step 2: Cover the bottom of each candy kiss with a small amount of peanut butter. Use enough to cover the entire bottom-approximately 1/4 teaspoon per kiss. Step 3: Attach the candy kiss to the vanilla wafer. Step 4: Spread a dab of peanut butter onto.

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Place the acorns in a food processor and add a bit of neutral oil to help the nut butter come together. I often make homemade almond butter, and it usually doesn't take more than a tablespoon of oil to get the nut butter to form. Acorns, on the other hand, took more like 1/3 of a cup (to 1 cup of acorns).

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Beat first 5 ingredients in a bowl using an electric mixer until well combined. Step 2 Spoon dough by rounded 1/4 teaspoonfuls onto an unlined baking sheet. Flatten each piece into a dome shape. Step 3 Bake about 10 minutes or until golden around edges, rotating baking sheet halfway through baking. Let cool for 5 minutes on baking sheets.

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Directions. 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. 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.

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Chocolate-Peanut Butter Acorns. Creating these chocolate "nuts" couldn't be easier; it's a great assembly-line project for kids (though we can't promise they won't sneak a little chocolate!). Recipe by MyRecipes November 2015. Credit: Kat Teutsch; Styling: Jerrie-Joy for Pat Bates and Associates.

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Preheat oven to 350. Beat together peanut butter, sugar, vanilla, egg and flour and salt with an electric mixer until well combined. Spoon dough by rounded ¼ tsp. (approx.) onto a baking sheet, form dough into domed circle shape. Bake for 10 minutes or until golden around the edges.