Description
These Nutter Butter acorns are the perfect no-bake fall treat! Made with just cookies, chocolate, sprinkles, and pretzels — they’re fun for kids, easy to make, and a hit at any fall party or Thanksgiving dessert table.
Ingredients
Scale
- 6 Nutter Butter cookies — split in half to make 12 mini “acorns”
- 1/3 cup (about 60 g) semi-sweet chocolate chips — for melting and dipping
- 2 tablespoons chocolate sprinkles — to coat the tops and add texture
- 3 to 4 pretzel sticks — broken into 12 short “stems”
- 1/2 teaspoon coconut oil or shortening (optional) — to thin chocolate if it’s too thick
Instructions
- Prep cookies. Gently slice 6 Nutter Butter cookies in half at the seam to make 12 oval halves.
- Melt chocolate. Microwave chips + optional ½ tsp coconut oil in 30-sec bursts, stirring until smooth.
- Dip & coat. Dip cut end of each cookie about ¼ inch into melted chocolate; then into sprinkles to coat the top.
- Add stems. While still warm, press a pretzel piece into the top as the acorn stem.
- Set. Place on wax paper; chill 10 min or until firm.
Notes
- Let cookies reach room temperature before cutting to prevent cracking.
- Add ½ teaspoon of coconut oil to melted chocolate for a smoother dip.
- Chill acorns in the fridge for 10–15 minutes to set quickly.
- Store in an airtight container for up to 5 days at room temperature.
- Prep Time: 10 minutes
- Category: Dessert / Snack
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 95 kcal
- Sugar: 6.2 g
- Sodium: 58 mg
- Fat: 5.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 11.2 g
- Fiber: 0.5 g
- Protein: 2.0 g
- Cholesterol: 0 mg