Chocolate Nut Acorns Food

CHOCOLATE NUT ACORNS

Chocolate Nut Acorns image

"I love to bake, especially for friends," says Penny Clawson of Lititz, Pennsylvania. "These cookies are a particular favorite I make for gatherings in the fall. They look great and taste even better...plus, they're the first treats to disappear when I serve them!"

Provided by Taste of Home

Categories Desserts

Time 35m

Yield About 5 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup finely chopped nuts, divided
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

In a bowl, cream butter, brown sugar and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in 1/4 cup of nuts. , Shape rounded teaspoonfuls of dough into 1-1/2-in. x 1-in. ovals. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until light golden brown. Cool on wire racks. , In a saucepan over low heat, melt chocolate chips and shortening. Dip half of each cookie in chocolate. Dip chocolate ends into remaining nuts.

Nutrition Facts :

CHOCOLATE-PEANUT BUTTER ACORNS

Chocolate-Peanut Butter Acorns image

This classic confection, traditionally made to resemble the nut of the buckeye tree, is reimagined as an acorn.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h20m

Yield Makes about 3 dozen

Number Of Ingredients 5

Ingredients

3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups confectioners' sugar
6 ounces good-quality semisweet chocolate
36 branch-shaped pieces from mini pretzels

Steps:

Stir together peanut butter and butter in a bowl with a wooden spoon. Add sugar; work into a smooth dough with your hands. Refrigerate 30 minutes.
Using the palms of your hands, roll dough into 1 1/2-inch oblong "acorns" (you should have 36), flatten 1 end of each a bit with your fingertip, and place on a waxed paper-lined rimmed baking sheet. Refrigerate 30 minutes.
Meanwhile, melt chocolate in a bowl set over a saucepan of simmering water. Working with 1 acorn at a time, insert a toothpick into rounded tip, dip flat end into chocolate, then return to baking sheet. Remove toothpick, and insert a pretzel piece into the chocolate-dipped end of each acorn. Refrigerate until chocolate is set, about 2 hours.

CHOCOLATE-COVERED CORN NUTS

Chocolate-Covered Corn Nuts image

Salty, crunchy toasted corn nuts are covered in dark chocolate and sprinkled with sea salt. These are seriously delicious and take all of 10 minutes to make!

Provided by Diana Moutsopoulos

Categories Chocolate Candy

Time 1h10m

Yield 24

Number Of Ingredients 3

Ingredients

8 ounces high quality dark chocolate, chopped
2 cups corn nuts
sea salt to taste (optional)

Steps:

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
Lay a sheet of parchment paper on a work surface or baking sheet.
Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.5 g, Cholesterol 0.5 mg, Fat 5.7 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 104.3 mg, Sugar 4.5 g

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