Chocolate Chip Acorn Truffles

Don't miss this kid-friendly Thanksgiving dessert
Chocolate Chip Acorn Truffles
Nestle Toll House

Chocolate Chip Acorn Truffles

With a cookie dough center coated in chocolate and a nifty pretzel stem, these sweet “acorns” will be the hit of the Thanksgiving dessert table.

36
Servings
18
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Nestle Toll House

Ingredients

  • 1 package Refrigerated Chocolate Chip Cookie Bar Dough, such as Nestle Toll House
  • 1 3 ounce package cream cheese
  • 1/4 cup Semi-Sweet Chocolate Morsels, such as Nestle Toll House
  • 1/2 teaspoon vegetable shortening
  • 1/2 cup finely chopped or crushed pretzel pieces
  • 36 1 1/2-inch long mini pretzel twists or pretzel sticks

Directions

Preheat oven to 350 degrees F.

Prepare cookies following package directions; however, bake for 12 to 13 minutes until crisp (still verifying) and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.

Line baking sheet with wax paper.

Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.)

Roll or scoop mixture into 1 1/4-inch balls. Pinch to be slightly oval shaped. Place on prepared baking sheet.

Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

Dip one end of truffle acorn 1/4-inch into melted chocolate. Then dip into pretzel pieces to form cap of acorn. Insert pretzel stem into truffle. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
26µg
4%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
8mg
1%
Choline, total
2mg
0%
Folate, total
4µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
17mg
1%
Water
4g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.