Ingredients
Ingredients
- ¾ cup mini semisweet chocolate chips
- 40 mini Nilla wafer cookies
- 40 milk chocolate Hershey kisses, unwrapped
Instructions
- Prepare baking tray: Line a baking tray with parchment paper to prevent the treats from sticking and for easy cleanup.
- Melt chocolate: Reserve ¼ cup of the mini semisweet chocolate chips for later use. In a small microwave-safe bowl, melt the remaining chocolate chips in 30-second intervals, stirring well each time until the chocolate is smooth and fully melted.
- Attach Hershey kisses: Arrange the mini Nilla wafers upside down on the parchment paper. Place a small dollop of melted chocolate in the center of each wafer’s flat side. Press a Hershey’s kiss, bottom side down, onto each wafer so the chocolate helps it stick securely.
- Chill acorn bases: Refrigerate the assembled wafer and Hershey kiss acorns for 10 minutes to help the chocolate set.
- Add acorn stems: Reheat the reserved melted chocolate chips gently until smooth again. Using a skewer or toothpick, dab melted chocolate onto the top center of each Hershey kiss.
- Attach chocolate chip stems: Press a mini semisweet chocolate chip flat side down onto each dab of melted chocolate to create the acorn stem. Repeat for all acorns.
- Final chilling: Refrigerate the completed chocolate acorns for an additional 5 minutes to allow the chocolate stem to harden and fully set before serving.
Notes
- Microwave melting times may vary; stir frequently to avoid burning the chocolate.
- Ensure the Hershey kisses and wafers are at room temperature before assembling to prevent premature melting.
- Store chocolate acorns in an airtight container in the refrigerator to keep them firm.
- Perfect for decorating party platters or gifting during autumn and holiday seasons.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
