68

Calories

5g

FAT

5g

carbs

1g

protein

Ingredients

1 package (15.25 oz) peanut butter oreos
1 package (8 oz) cream cheese (room temperature)
chocolate melting wafers (for dipping strawberries or making candy)
1 tbsp vegetable shortening or coconut oil
brown sprinkles
small pretzel sticks
2 tbsp Bowmar Protein Hot Chocolate

Directions

Serving Size: 25

(1) Put Oreos in food processor or blender and blend until they are super crumbly and there are no large pieces. It helps to do it in smaller batches.
(2) Add Bowmar Protein Hot Chocolate to the crumbs and mix well.
(3) Mix Oreo crumbs and cream cheese (cream cheese MUST be at room temperature or this will not work) together until very well mixed.
(4) Use a tablespoon to measure out a ball-shaped tablespoon of the mixture and pinch one end to make it acorn-shaped.
(5) Place all acorns on a baking sheet and put them in the fridge for at least an hour.
(6) Melt the chocolate and shortening in a double broiler if you have access to a large glass bowl. (I did not, so I put the chocolate chips and shortening in the microwave for about 15 seconds at a time and then stirred until it was the correct consistency)
(7) Remove only a few acorns at a time from the fridge and plop them in the bowl of chocolate. Coat well and remove with a fork, scrape the fork against the edge of the bowl to get the extra chocolate off.
(8) Place on a baking sheet and leave out on the counter to cool.
(9) Once completely cool, dip only the tops of the acorns in the chocolate and pour the sprinkles over the top with a bowl underneath to catch the excess. (Do NOT roll the acorns in sprinkles because it gets super messy and wastes a ton of sprinkles)
(10) Put the acorns back on the baking sheet but before the chocolate is cooled, dip one end of the pretzel pieces (broken in half) into the chocolate and press into the top of the acorns. This works best if you do it before the chocolate is hardened or it cracks the chocolate.

From the kitchen of: Elizabeth Bettag