Make some lovely acorn-nut butter cookies for the fall! They’d be so cute to put on Thanksgiving or a baby shower!
Walnut butter cookies
Milk chocolate or chocolate almond bark snacks on ½ cup per 8-10 Nutter Butter cookies
Prepare a plate or a baking sheet with wax paper.
Cut each pretzel stick into six pieces. These will be the stem of the acorn. Set aside.
Carefully cut each Nutter Butter in half using a sharp knife to create two acorn cookies from each Nutter Butter.
In the microwave, melt the bites of milk chocolate in a small microwave-safe bowl at high temperature in 30 second increments, stirring well between each cycle, being careful not to overheat the caramel. If the chocolate is overheated or comes into contact with water, it will seize up and become unusable.
Dip the cut end of the nut butter cookies into the melted chocolate to cover approximately ¼ inch of the cookie. Immediately dip into the chocolate cookies.
Place a piece of pretzel stick in the middle of the edge of the cookie. You may have to move the cookies slightly to make room. If the pretzel piece doesn’t stick, dip one end of the pretzel stick into the melted chocolate and stick it back in.
Put the acorn cookie on the wax paper. When all the cookies are dipped and decorated, place them in the refrigerator or freezer until the chocolate is ready.
Store in an airtight container at room temperature. Placing them in the refrigerator may cause the cookie to soften.