Chocolate Acorn Treats For Thanksgiving
Learn how to make the cutest edible acorns with Hershey's Kisses, chocolate chips, and Nilla Wafers. This easy no-bake holiday treat is perfect for all of your fall celebrations! If you're looking for fun party food ideas to make over the holidays, this simple idea will impressive your family and friends this Thanksgiving.
Servings 40 acorns
Ingredients
- 40 Milk Chocolate Hershey's Kisses (unwrapped)
- 40 Mini Nilla Wafers
- 1 cup mini chocolate chips
Instructions
- Line a sheet pan with parchment paper.
- Set aside ¼ cup of chocolate chips for the stems. Microwave the remaining chips in a small bowl in 30-second intervals, stirring until smooth.
- Place the mini Nilla wafers flat side up on your prepared baking sheet. Add a small dab of melted chocolate to each one, then press the flat bottom of a Hershey’s Kiss on top. We used a small ziplock bag with a small slit cut into the corner!
- Refrigerate the acorns for about 10 minutes until the chocolate hardens.
- Reheat the leftover melted chocolate if needed. Using a toothpick or skewer, dab a tiny amount onto the center of each wafer and press a chocolate chip on top, flat side down.
- Refrigerate for another 5 minutes until the stems are secure. Your cute little chocolate acorns are ready to eat!
Notes
- These adorable chocolate acorn treats do NOT need to stay refrigerated until you're ready to eat them. In fact, they're generally fine sitting out on a table all day, making them a great choice for Thanksgiving parties, fall gatherings, and classroom treats.
- There are a few easy ways to apply the melted chocolate! Simply dab a little onto each cookie using a small spoon or butter knife, transfer it to a plastic bag and snip off the corner for easy piping, or gently dip each cookie into the melted chocolate. Whatever works best for you!
- I've also seen these made with Nutter Butter Bites in place of the Nilla Wafers!
- Looking for more fun holiday treats to make? Try these 2 Ingredient Thin Mint Cookies made with Ritz crackers and Andes chocolate mints.