These super simple, adorable and delicious cookies are must make for fall.
We love these for quick autumn and Thanksgiving treats to give to neighbors and friends. They are truly so easy to make and create the most delightful little treats. being a huge fan of all things peanut butter and chocolate, I could eat a whole tray of these myself. I never understood the mini Nutter Butter cookies. I mean who wants a tiny one when there are big ones. Now I know that they must have been created just for this recipe to exist.
We hope you love this super easy halfway homemade fall cookie recipe.
Ingredients/Equipment for Nutter Butter Acorns
INGREDIENTS:
- Nutter Butter Bites Mini Cookies
- Hershey’s Chocolate Kisses
- Mini Chocolate Chips
- Chocolate Almond Bark
EQUIPMENT:
- Small Bowls – 3
- Small Microwave Safe Bowl
- Microwave Oven
- Baking Sheet
- Parchment Paper
- Spoon or Spatula
Directions for Nutter Butter Acorns
Open Nutter Butter Bites and place in a small dish or bowl. There are approximately 30 cookies per 3 oz. package and they will become the acorn cap.
Unwrap 30 Hershey’s Chocolate Kisses and place in a small dish or bowl. These will become the nut part of the acorn.
Open the bag of mini chocolate chips, and place a ¼ cup in a small dish or bowl. These will become the acorn stem. Line a baking sheet with parchment paper.
Place chocolate almond bark in a microwave-safe bowl and cook in 30-second increments until melted. Stir the bark after each 30-second increment until completely melted and smooth.
NOTE: The miracle of chocolate almond bark is that you can melt it without tempering. No double-boiler method or slow, patient, constant-stirring techniques are required. Snap the sections apart, place them in a microwave safe container and pop it in the microwave. It won’t scorch or bubble up or explode. 30-second intervals on high heat, a couple stirs with a rubber spatula, and you’re ready to “bake.” Once melted the chocolate almond bark stays melted much longer than other forms of chocolate.
Dip the flat base of each Hershey’s Kiss in the melted chocolate almond bark, then attach a Nutter Butter Bite. Set aside on a parchment lined baking sheet and allow chocolate to harden completely.
Dip the bottom of each mini chocolate chip in the melted chocolate almond bark, then attach to the top of the Nutter Butter Bite. Set aside on a parchment lined baking sheet and allow chocolate to harden completely.
To speed up the hardening process, pop the tray of chocolate and peanut butter acorns in the refrigerator for about 5 minutes.
Store in an airtight container or plastic zipper bag and place on the counter or in the fridge.
This is an easy 4 ingredient fall dessert! Made with Nutter Butter Bites cookies, Hershey’s Kisses, mini chocolate chips, and chocolate almond bark!
Makes 30 treats.
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XO,
Laura
Acorn Nutter Butter Cookies
This is an easy 4 ingredient fall dessert! Made with Nutter Butter Bites cookies, Hershey’s Kisses, mini chocolate chips, and chocolate almond bark!
Ingredients
- INGREDIENTS:
- Nutter Butter Bites Mini Cookies
- Hershey’s Chocolate Kisses
- Mini Chocolate Chips
- Chocolate Almond Bark
- EQUIPMENT:
- Small Bowls – 3
- Small Microwave Safe Bowl
- Microwave Oven
- Baking Sheet
- Parchment Paper
- Spoon or Spatula
Instructions
Open Nutter Butter Bites and place in a small dish or bowl. There are approximately 30 cookies per 3 oz. package and they will become the acorn cap.
Unwrap 30 Hershey’s Chocolate Kisses and place in a small dish or bowl. These will become the nut part of the acorn.
Open the bag of mini chocolate chips, and place a ¼ cup in a small dish or bowl. These will become the acorn stem. Line a baking sheet with parchment paper.
Place chocolate almond bark in a microwave-safe bowl and cook in 30-second increments until melted. Stir the bark after each 30-second increment until completely melted and smooth.
NOTE: The miracle of chocolate almond bark is that you can melt it without tempering. No double-boiler method or slow, patient, constant-stirring techniques are required. Snap the sections apart, place them in a microwave safe container and pop it in the microwave. It won't scorch or bubble up or explode. 30-second intervals on high heat, a couple stirs with a rubber spatula, and you're ready to "bake." Once melted the chocolate almond bark stays melted much longer than other forms of chocolate.
Dip the flat base of each Hershey’s Kiss in the melted chocolate almond bark, then attach a Nutter Butter Bite. Set aside on a parchment lined baking sheet and allow chocolate to harden completely.
Dip the bottom of each mini chocolate chip in the melted chocolate almond bark, then attach to the top of the Nutter Butter Bite. Set aside on a parchment lined baking sheet and allow chocolate to harden completely.
To speed up the hardening process, pop the tray of chocolate and peanut butter acorns in the refrigerator for about 5 minutes.
Notes
Store in an airtight container or plastic zipper bag and place on the counter or in the fridge.
AWESOME and EASY autumn treat, Laura! Thanks for sharing this week! Creatively, Beth
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