Truffle Acorns Recipes

Steps:

• Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) acorn-shaped balls. Freeze 10 min.
• Meanwhile, break 24 pretzels in half; reserve for later use. Finely crush remaining pretzel pieces and whole pretzel sticks.
• Cover rimmed baking sheet with wax paper. Melt white chocolate and 1 pkg. bittersweet chocolate as directed on package; mix well. Dip cream cheese balls, one at a time, into melted chocolate, turning to completely coat bottom 3/4 of each ball with chocolate. Place on prepared baking sheet. Freeze 10 min. or until chocolate is firm.
• Melt remaining bittersweet chocolate. Dip uncoated (top) portion of each cream cheese ball, one at a time, into bittersweet chocolate, then into crushed pretzels; return to baking sheet. Insert 1 reserved pretzel-stick half into top of each ball for the acorn stem.
• Refrigerate 1 hour or until chocolate is firm.

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and mixture forms a ball.
• Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into palm of hand to about a 2-inch circle. Place 1 pretzel in center. Form cookie mixture around pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for stem. Place on waxed paper-lined cookie sheet. Repeat with remaining balls and pretzels. Refrigerate at least 1 hour.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In small bowl, place chopped almonds.
• Remove one-third of cookie acorns at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding chilled cookie acorn by pretzel stem, hold over bowl of melted chocolate. Using spoon, spoon melted chocolate over cookie acorn to cover. Gently shake off excess chocolate.
• Continue to hold cookie acorn; hold over almond bowl. Using another clean spoon, sprinkle almonds over top third of acorn. Place on lined cookie sheet. Repeat with remaining cookie acorns. If chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in refrigerator.