Oreo Acorn Truffles

13 October 2017

I haven't shared a baking post in ages and one of my goals for this Autumn is to get back into some sort of a baking routine and share more recipes on the blog! For me, I've always found baking to be very relaxing and to be the perfect stress buster, unless something goes wrong like the cake has sunk or the biscuits have merged (which happened last week, oops!), but other than a few baking fails I've always felt much more better when I'm out in the kitchen baking!

I love baking in the Autumn, especially on a cold day. I love that soft Autumn light that comes through the kitchen, the warmth from the oven and the smells of cinnamon and ginger if I'm baking something that includes spices. The Bake Off is also on tv, which makes me just want to get stuck into baking even more!

Over the past few weeks I have been pinning lots of baking ideas on Pinterest and looking through cookbooks for some Autumn recipes. I came across these easy acorn truffles and thought these would be such a wonderful idea for Autumn themed treats for the family. I changed the recipe slightly by using a BBC Good Food recipe for Easy Peasy Oreo Truffles as I wasn't too keen on using the peanut butter Oreos in the other recipe, but you could also give them a go too!

MAKES 20 (depending on what size you make)


200g Oreos

100g cream cheese

200g milk chocolate or cooking chocolate

chocolate sprinkles

Mikado sticks or pretzels chopped into 1cm sized sticks


1. Crush the Oreos using a food processor to a fine crumb or placing them in a zip lock bag and break into small crumbs using a rolling pin.

2. Mix the soft cheese with the Oreo crumbs until combined and formed together.

3. Roll the truffle mixture into balls and shape them into acorns. Place the acorn shaped balls on a baking tray lined with a sheet of baking parchment.

4. Once you have made the acorn shaped balls, place the tray in the freezer for around 30 minutes to an hour or depending on how solid you would like them to be. The mixture is quite sticky so it might need a little longer in the freezer to set to make dipping easier.

5. Place the sprinkles in a bowl or on a plate. Melt the chocolate in a heatproof bowl over a pan of simmering water on a low heat or in the microwave in short 30 second bursts until melted.

6. You will need to work quickly as the chocolate will harden if left for too long. Place a cocktail stick in each of the truffles and dip the truffles in the melted chocolate, tapping off the excess chocolate. Alternatively you could use a spoon to cover with the melted chocolate. Place the truffles back on the baking sheet to allow the chocolate to harden which will take a minute or so since the truffles are cold.

7. Dip the flatter top part of the truffles in the melted chocolate. Then dip into the sprinkles to cover the top completely. Take a piece of Mikado or pretzel stick and press into the top of the truffle. Repeat the process for all the truffles and place on the baking sheet to fully set.

8. Keep the truffles in an air tight container in the fridge and enjoy!

Recipe adapted from BBC Good Food and The First Year Blog found on Pinterest

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