Best 6 Chocolate Nut Acorns Recipes

CHOCOLATE-PEANUT BUTTER ACORNS

Steps:

• Stir together peanut butter and butter in a bowl with a wooden spoon. Add sugar; work into a smooth dough with your hands. Refrigerate 30 minutes.
• Using the palms of your hands, roll dough into 1 1/2-inch oblong "acorns" (you should have 36), flatten 1 end of each a bit with your fingertip, and place on a waxed paper-lined rimmed baking sheet. Refrigerate 30 minutes.
• Meanwhile, melt chocolate in a bowl set over a saucepan of simmering water. Working with 1 acorn at a time, insert a toothpick into rounded tip, dip flat end into chocolate, then return to baking sheet. Remove toothpick, and insert a pretzel piece into the chocolate-dipped end of each acorn. Refrigerate until chocolate is set, about 2 hours.

CHOCOLATE NUT ACORNS

Steps:

• In a bowl, cream butter, brown sugar and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in 1/4 cup of nuts. , Shape rounded teaspoonfuls of dough into 1-1/2-in. x 1-in. ovals. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until light golden brown. Cool on wire racks. , In a saucepan over low heat, melt chocolate chips and shortening. Dip half of each cookie in chocolate. Dip chocolate ends into remaining nuts.

CHOCO-CROWNED ACORNS

Steps:

• Preheat oven to 375 degrees. Grease and flour cookie sheets. In an electric mixer cream butter and sugar. Stir in egg yolks and almond extract. Add flour, blend well. Divide dough in half and add green coloring to one half and red coloring to the other half. Be careful not to add too much colorings. These should be a pretty light green and a pretty pink. Pinch off small balls of dough, roll between palms of hands into acorn shape, pointed at the bottom. Bake until shininess has disappeared and cookie is solid, approximately 10 minutes. Remove from pan and cool. Dip wide end of cookie in melted chocolate some in white and some dark chocolate. Place on waxed paper until chocolate has hardened.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

ACORN TREATS

Steps:

• Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie., Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.

WALNUT ACORN COOKIES

Steps:

• Make cookies:
• Sift together flour, baking powder, and salt. Beat together butter, brown sugar, and vanilla with an electric mixer until pale and fluffy. Mix in flour mixture at low speed, then stir in walnuts.
• Preheat oven to 375°F.
• Form 2 teaspoons dough into an egglike shape resembling an acorn. Make more "acorns," arranging them 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until undersides are light brown, about 10 minutes. Transfer to racks to cool.
• Decorate cookies:
• Dip half of each cookie in melted chocolate and then in chopped nuts. Place as coated on a baking sheet lined with wax paper to set, about 15 minutes.

ACORN CANDY COOKIES

Steps:

• Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.