Wednesday, November 14, 2012

Chocolate Peanut Butter Acorns

These are the magic seeds that Reese's peanut butter Christmas trees are made of.  Cute little chocolate peanut butter acorns, ready to decorate your Thanksgiving buffet.  And I can never make these again because, although I've never experienced crack cocaine, these little candies apparently have the exact same effect as that drug on my husband.

I made about 30 of these on Sunday (recipe yields 3 dozen, but I made them a little big).  As of today (Wednesday), there are two left.  I did have a few myself - ok, maybe more than a few - but he attacked these sweet morsels, his handsome face aglow in the light of the open refrigerator, tiny smears of chocolate in the corners of his mouth, accompanied by a comment like "OMG THESE ARE SO AMAZING!!!" or something subtle like that.

Clearly, I'm not a crafty food decor person.  Sometimes I romanticize switching careers and becoming a baker, but then I remember what a terrible cake decorator I am.  But yet even a clumsy person like me managed to make these cute little candies, so yours will be Martha Stewart perfect, I'm sure of it.  There is no cooking involved, other than melting the chocolate, and you probably have all the ingredients in your pantry right now.  The dough is basically edible Play-Doh that you roll into an oblong, acorn-like shape, refrigerate to harden them a bit, then dip one end in melted chocolate and stick a bit of pretzel in it.  Presto!  A treat for the little peanut butter cup loving squirrel in all of us.

Chocolate Peanut Butter Acorns
Adapted from Martha Stewart Living magazine, November 2012.  Have extra melted chocolate?  Dip some of those extra pretzels in it and refrigerate along with the acorns.  Salty sweet goodness.

3/4 c. creamy peanut butter
1/2 c. butter, softened
2 c. powdered sugar
6 oz. semisweet chocolate chips
About 36 branch-shaped pieces from mini pretzels

Stir together peanut butter and butter in a bowl. Add sugar and work into a smooth dough with your hands. Refrigerate 30 mins.

Using the palms of your hands, roll dough into 1 and 1/2" oblong "acorns" (you should have about 36 - it's ok if you have more or fewer), flatten 1 end of each a bit with your fingertip, and place on a waxed paper-lined rimmed baking sheet. Refrigerate 30 mins.

Melt chocolate in a bowl in the microwave, stirring every 30 secs. Working with one acorn at a time, dip flat end into chocolate, then return to baking sheet. Insert a pretzel piece into the chocolate-dipped end. Refrigerate until chocolate is set, about 2 hours.  Store covered in refrigerator.

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