Chocolate Acorns are the cutest Fall or Thanksgiving treat! Made with Hershey’s Kisses, mini Nilla wafer cookies, and semisweet chocolate chips, these couldn’t be easier!
Is it really November? How did that happen? So, I’m in full swing Thanksgiving planning now, hosting 16 this year! *deep breaths* I thought I would kick things off with something really fun.
I’ve seen these chocolate acorns in Parents Magazine and Family Fun for a few years now. Sometimes they’re featured with mini Nutter Butter cookies and peanut butter chips (which obviously I can’t use), sometimes with frosting instead of melted chocolate, and recently I saw them done with pretzel stick pieces used for the stem. All super cute.
I don’t know why it took me so long to make them, but I’m glad I finally did. So easy. And I love that you can make as few or as many as desired. These would make a great little welcoming treat for guests. Along with Caramel Apple Grapes. And Candied Pecans.
Lordy, I love sugar.
- • 1/2 cup semisweet chocolate chips
- • 50 mini Nilla wafer cookies
- • 50 milk chocolate Hershey's kisses, unwrapped
- • 50 mini chocolate chips
- Line a baking sheet with parchment paper; set aside.
- In a small microwave safe bowl, melt the semisweet chocolate chips in the microwave for about 45 seconds; stir until smooth. Continue microwaving in 15 second intervals, if necessary. Using a spatula, transfer melted chocolate to a small Ziploc bag; snip off a tiny corner.
- Pipe a small amount of the chocolate onto the flat side of each cookie and immediately press a Hershey’s kiss on top to attach it. Place on the prepared baking sheet, cookie side down, and repeat with the remaining cookies and kisses; place in the freezer for 5 minutes to set.
- Pipe a smidge of the melted chocolate onto a mini chocolate chip and attach it to the top of the wafer to create the stem.
- Place back onto the baking sheet until all the acorns are finished. Freeze for another 5 minutes to set completely.