I made these this past week after seeing them in this month’s issue of Martha Steward’s Living magazine. Thank goodness for lots of help eating these this week, as they can be dangerously addicting, especially if you’ve run out of Reese’s in your Halloween stash!
I’m embarrassed to say that I’d never even heard of these candies until I moved to the Midwest a few years ago. I lived in Michigan but there were several folks from the Ohio area, where these candies are hugely popular. I’m told that they are traditionally shaped in round balls and then dipped to resemble the nuts from the buckeye tree.
These candies have been adapted from their round shape to look like acorns. The ingredients are simply creamy peanut butter, powdered sugar and butter (for the inside) , high quality chocolate for the outside, and pretzel pieces for “stems”. They are simple enough to make, but be forewarned, the shaping of the nut “base” was somewhat time consuming.
So, if you’re interested – grab your ingredients, put the music on, and take your time…they would look fantastic on the Thanksgiving dessert table.
- Creamy peanut butter , 3/4 to 1 1/4 cup
- Unsalted butter , 1/2 cup softened (room temperature)
- Powdered sugar , 2 cups
- Good quality semi-sweet chocolate pieces , 6 ounces
- Pretzel pieces , 36
Combine peanut butter and butter in bowl.
Add powdered sugar and stir until smooth
Refrigerate for about 30 minutes
Remove mixture from refrigerator and line a baking sheet with wax paper or parchment paper
Form the mixture into small balls (about 2 teaspoons each) and then form into acorn by flattening top and pointing bottom.
Place each acorn on the cookie sheet and refrigerate for 30 minutes.
In the meantime, carefully melt chocolate in a small bowl set over a small pot of boiling water.
Insert a toothpick into the pointy part of the acorn and dip halfway into the chocolate mixture.
Remove toothpick and then insert the pretzel pieces on the opposite (ie, flat) end.
Arrange on the cookie tray and refrigerate for 1 hour.
Recipe NotesOriginal recipe called for 3/4 cup peanut butter - I needed 1/2 cup more as my mixture was super dry. I suspect the amount needed may vary depending on what brand of peanut butter you use. Shoot for a mixture that is not too crumbly and will hold together when formed into a ball.