Unsalted butter, ½ 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.
Original recipe called for ¾ cup peanut butter - I needed ½ 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.
Recipe by Feeling Foodish at http://feelingfoodish.com/acorn-buckeyes/