Instructions

1. In a food processor, pulse the Oreos until they are fine crumbs.
2. Add the cream cheese to the Oreo crumbs and pulse again, making sure the mixture is very well blended.
3. If the mixture is too soft to handle, pop it in the fridge to firm up a bit before proceeding.
4. 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.
5. Place the acorns on a baking sheet lined with wax paper and place them in the freezer for 1-2 hours.
6. After the acorns have hardened, melt the melting chocolate according to the package instructions.
7. While working, keep half of the acorns in the freezer to ensure they remain firm.
8. Dip each acorn into the melted chocolate using a fork. Roll it around, lift it out, and tap off any excess chocolate.
9. Transfer the coated acorns to a parchment-lined baking sheet and repeat the process until all are covered in chocolate.
10. 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 chocolate and then into the sprinkles.
11. Using a fork, place a drop of melted chocolate on the bottom of a peanut butter chip and press it onto the top of the acorn.
12. Return the acorns to the baking sheet to let the peanut butter chips set for a few minutes. Once set, serve and enjoy!