Peanut Butter OREO Acorn Truffles
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There aren’t many things in life I love better than OREO cookies. Is that odd? I love dunking OREOs in milk, making my favorite Dirt Cake with them, and of course making super easy truffles with them as well. Sooo…when you take my favorite cookie and combine it with my favorite season to make cutie-patootie little Acorn Truffles perfect for fall parties, you can just say I’m a happy little blogger!
I love making OREO truffles because of how easy they are-only 5 ingredients! It’s also fun to use the different OREO flavors to switch up your truffles as well, like with these Peanut Butter truffles or these Dark Chocolate Mint truffles I shared a few years ago.
The key to making these truffles into acorns is all in the shape you roll them-then it’s simply a matter of dunking and decorating!
If your dough is ever too sticky or soft just pop the bowl or tray into the fridge or freezer for 10-15 minutes, it helps keep it firm and workable!
Peanut Butter OREO Acorn Truffles
- Total Time: 3 hours
- Yield: 24 1x
Description
Looking for a perfect easy fall dessert recipe? Look no further! These Peanut Butter OREO Acorn Truffles need only 5 ingredients, can be made quickly, and taste delicious!
Ingredients
- 1 package peanut butter OREOs
- 1 package regular cream cheese, softened
- 16 oz. melting chocolate
- Brown sprinkles
- Peanut butter chips
Instructions
- In a food processor, pulse the oreos until they are fine crumbs.
- Add the cream cheese to the oreo crumbs and pulse again, making sure the mixture is very well blended.
- If the mixture is too soft to handle, pop it in the fridge to firm up a bit before proceeding.
- Pinch off tablespoon sized pieces of the mixture and form it into acorn shapes. To make an acorn shape, form the mixture into an elongated ball, then pinch one end to make it slightly tapered.
- Place the acorns on a baking sheet lined with wax paper and place them in the freezer for 1-2 hours.
- After the acorns have hardened, melt the melting chocolate according to package instructions.
- Keep half of the acorns in the freezer while you work on the first half to keep them firm.
- To dip, place 1 acorn in the melted chocolate. Use a fork to roll it around in the chocolate, then you can remove it with the fork and tap off any excess chocolate.
- Move the coated acorn to a parchment-lined baking sheet. Continue this process until all of the acorns are coated in chocolate.
- Allow them to harden at room temperature. While they are setting, fill a small bowl with the sprinkles. Once set, dip the top portion of the acorn into the chocolate then dip that portion into the bowl with chocolate sprinkles.
- Using a fork, place a drop of melted chocolate on the bottom of the peanut butter chips and press it on the top of the acorns.
- Return the acorns to the baking sheet to allow the peanut butter chips to set a few minutes. After they are set, serve! Store leftovers in a container in the refrigerator.
- Prep Time: 30 minutes
- Category: dessert
- Method: freezing
- Cuisine: American
I hope you enjoy them! You might also like these truffles, click the picture to go to the blog post:
So good!