Acorn Cookie Truffles
Prep Time: 1 hr 20 min
Total: 3 hr 40 min
Servings: 46
Ingredients:
1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
Butter and egg are called for in the cookie mix pouch
4 oz (half of an 8-oz package) cream cheese, softened
1/2 cup Nutella® hazelnut spread with cocoa
46 pretzel sticks
3 1/2 cups semisweet chocolate chips
3 tablespoons shortening
1/2 cup finely chopped salted almonds
Directions:
Heat oven to 375°F. Make cookies as directed on the pouch. Cool completely, at least 20 minutes.
In a food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in a food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and the mixture forms a ball.
Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into the palm of your hand to about a 2-inch circle. Place 1 pretzel in the center. Form a cookie mixture around the pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for the stem. Place on waxed paper-lined cookie sheet. Repeat with the remaining balls and pretzels. Refrigerate for at least 1 hour.
In a medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In a small bowl, place chopped almonds.
Remove one-third of the cookie acorns at a time from the refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding a chilled cookie acorn by a pretzel stem, hold it over a bowl of melted chocolate. Using a spoon, spoon melted chocolate over the cookie acorn to cover. Gently shake off excess chocolate.
Continue to hold the cookie acorn; hold over the almond bowl. Using another clean spoon, sprinkle almonds over the top third of the acorn. Place on a lined cookie sheet. Repeat with the remaining cookie acorns. If the chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in the refrigerator.
Recipe courtesy of Betty Crocker.com