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acorn buckeyes

Peanut Butter Chocolate Candies
Course Candy
Cuisine American
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 36 pieces
Calories 111kcal
Author Marie


  • 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.


Original 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.


Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 80IU | Calcium: 6mg | Iron: 0.5mg