These peanut butter OREO acorn truffles are made with just 5 ingredients and no baking is required. It’s cute making it the perfect sweet treat for fall.

A close up of peanut butter Oreo acorn truffles

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Every fall, I love creating new treats that capture the essence of the season, and these peanut butter OREO acorn truffles do just that. They are rich, creamy, and surprisingly easy to make.

Whether you’re hosting a fall gathering or just want a sweet snack, these truffles are a must-try!

Why I love this recipe

They are easy to make and the kids love to help.
These acorn truffles are a cute nod to autumn without being too fussy.
You can store these truffles in the fridge for days, making them great for prepping ahead of time.

Love peanut butter? If so, try our Peanut Butter Blossoms and Peanut Butter Cookies for more treats that pack a punch of peanutty goodness.

Ingredients

peanut butter OREOs
cream cheese
melting chocolate
brown sprinkles
peanut butter chips

Step by step

Pulse the Oreos in a food processor of blender (affiliate link) until they are fine crumbs.
Add the cream cheese to the Oreo crumbs and pulse again, making sure the mixture is very well blended.
If the mixture is too soft to handle, pop it in the fridge to firm up a bit before proceeding.
Pinch off tablespoon-sized pieces of the mixture and form it into acorn shapes. To make an acorn shape, form the mixture into an elongated ball, then pinch one end to make it slightly tapered.
Place the acorns on a baking sheet lined with parchment paper or wax paper and place them in the freezer for 1-2 hours.
After the acorns have hardened, melt the melting chocolate according to the package instructions.
Work in batches, keeping half of the acorns in the freezer to ensure they remain firm.
Dip each acorn into the melted chocolate using a fork. Roll it around, lift it out, and tap off any excess chocolate.
Transfer the coated acorns to a parchment-lined baking sheet and repeat the process until all are covered in chocolate.
Allow them to harden at room temperature. While they set, fill a small bowl with sprinkles. Once firm, dip the top portion of each acorn into the melted chocolate and then into the sprinkles to form the cap of the acorn.
Using a fork or toothpick, place a drop of melted chocolate on the bottom of a peanut butter chip and press it onto the top of the acorn.
Return the acorns to the baking sheet to let the peanut butter chips set for a few minutes. Once set, they’re ready to serve!

Tips for best results

Keep it cold: If your mixture is too soft to handle, pop it in the fridge before shaping.
Work in batches: Keep half of the acorns in the freezer while dipping the others to ensure they stay firm.
Tap off the excess: After dipping in chocolate, gently tap the acorn to remove any extra chocolate for a smooth finish.
Let them set: Patience is key. Allow the chocolate to fully harden before adding the sprinkles and peanut butter chip.

Variations

Try substituting plain or mint-flavored OREOs for a different flavor. You can try different types of chocolate to change up the look and flavor.

You can also try finely chopped peanuts instead of sprinkles for the acorn cap or incorporate the chopped nuts into the Oreo mixture for extra peanut flavor and a little crunch. Just make sure the nuts are finely chopped so it doesn’t distort the acorn shape.

Serving suggestions

Serve on a decorative fall-themed platter for seasonal charm or give them as edible gifts! Just package them in cute little boxes or bags.

Storage

These acorn truffles store wonderfully in the refrigerator. Just place them in an airtight container, and they’ll last up to a week.

If you’re making them ahead for a party or event, these truffles can also be frozen for longer storage. Just defrost in the fridge before serving.

If you try this recipe please comment and rate it below, I love hearing from you!