Chocolate Kiss Acorns
These bite-sized acorns come together in under an hour and are perfect for parties or seasonal snacking.
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Ingredients
- ¾ cup mini semisweet chocolate chips, divided
- 40 mini Nilla wafer cookies
- 40 milk chocolate Hershey’s kisses, unwrapped
Instructions
- Line a baking tray with parchment paper and set it aside. Trust me, you don’t want melted chocolate sticking to your baking sheet!
- Set aside ¼ cup of your chocolate chips for the stems. Melt the rest (about ½ cup) in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until smooth and fully melted.
- Now, the fun part! Place your mini Nilla wafers upside down on the tray. Use a small spoon or skewer to dab a bit of the melted chocolate onto the flat side of each cookie. Then, grab a Hershey’s kiss and press it onto the melted chocolate — boom, your acorn has a base! Repeat for the remaining wafers and kisses.
- Pop the tray into the refrigerator for about 10 minutes to let the chocolate set and secure the kisses to the wafers. You’re halfway there!
- Reheat your remaining chocolate if needed. Using a skewer, dab a tiny bit of melted chocolate onto the top of each Nilla wafer. Press the flat side of one of your reserved chocolate chips onto the dab of chocolate to make the stem. Repeat for all your acorns.
- Back into the fridge they go for another 5 minutes to make sure those cute little stems stay put. Once the chocolate has hardened, they’re ready to enjoy!