all-purpose flour Chocolate melts Hershey’s Kisses icing sugar salt Small chocolate chips unsalted butter at room temperature vanilla extract Desserts

Wedding Dessert Ideas: Chocolate Acorns Recipe

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chocolate acorns
Chocolate Acorns Recipe
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Author: Manuela Zangara
Servings Prep Time
20 acorns 30 minutes
Cook Time
15 minutes
Servings Prep Time
20 acorns 30 minutes
Cook Time
15 minutes
Chocolate Acorns Recipe
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Author: Manuela Zangara
Servings Prep Time
20 acorns 30 minutes
Cook Time
15 minutes
Servings Prep Time
20 acorns 30 minutes
Cook Time
15 minutes
Ingredients
Shortbread Rounds:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter at room temperature
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Chocolate Portion:
  • 1 bag Hershey’s Kisses
  • 1 bag Chocolate melts melted
  • 1 bag Small chocolate chips
Servings: acorns
Units:
Instructions
  1. Start by making the shortbread cookies by following this recipe.
  2. Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 2 cm – ¾ inch rounds.
  3. Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies to retain their shape when baked).
  4. Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale. Transfer them to a wire rack to cool completely.
  5. When the cookies are cold, attach one Hershey’s Kiss to each of the cookies, using the melted chocolate as “glue”. Put them in the fridge for 10 minutes to dry.
  6. Using the melted chocolate as “glue” once again, attach a chocolate chip to the base of each cookie. Put them back in the fridge for 10 minutes to dry and serve when ready.
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source:  Manuela Zangara

 

 

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