Acorn Donut Holes
These acorn donut holes are the cutest fall treat and take almost no effort. Store-bought glazed donut holes are transformed into tiny chocolate-capped acorns with a crunchy pretzel stem — no oven, no dough, and no fussy technique required. They look far more impressive than the work suggests, making them perfect for fall parties, lunchboxes, and the Thanksgiving dessert table.
Equipment
- Microwave-safe bowl or tall cup A narrow cup makes dipping easier
- Small shallow bowl For the sprinkles
- Rimmed baking sheet To hold the finished acorns
- Silicone baking mat or parchment paper So nothing sticks while the chocolate sets
- Spoon or small silicone spatula For stirring the chocolate
- Chocolate melting pot (optional) If you plan to make a very large batch
Ingredients
- 24 glazed donut holes about one 13-ounce box, from a donut shop or the grocery store bakery
- 10 ounces dark chocolate melting wafers 283g; or about 1 3/4 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil optional, only needed if using chocolate chips or if the chocolate looks thick
- 1/2 cup fall sprinkles or chocolate jimmies poured into a small shallow bowl
- 12 pretzel sticks snapped in half to make 24 little stems
Instructions
- Line a rimmed baking sheet with a silicone baking mat or parchment paper. Make sure it fits in your refrigerator before you start.
- Set the 24 glazed donut holes within easy reach. Snap the 12 pretzel sticks in half to make 24 short stems and set them on a small plate. Pour the 1/2 cup of sprinkles into a small, shallow bowl.
- Place the 10 ounces of dark chocolate melting wafers into a microwave-safe bowl or tall, narrow cup. If using chocolate chips instead, add the 1 teaspoon of coconut oil now.
- Microwave on high for 30 seconds, then stir well. Continue heating in 30-second bursts, then 15-second bursts, stirring after each, until completely smooth with no lumps. Stop as soon as the last bits melt by stirring.
- Lift your spoon and let the chocolate drip back into the bowl. It should fall in a smooth, flowing ribbon. If too thick, stir in the 1 teaspoon of coconut oil. Let sit for one minute so it is warm but not piping hot.
- Hold one donut hole gently between your thumb and finger. Dip about the top third to half into the melted chocolate to form an acorn cap. Lift straight up and let excess chocolate drip back for a couple of seconds.
- Immediately dip the chocolate-covered part into the bowl of sprinkles while the chocolate is still wet. Gently roll or press so the sprinkles cover the whole cap evenly. Lightly tap off any loose sprinkles.
- Press the broken end of a pretzel stick half gently into the center of the chocolate cap about a quarter inch deep. Hold for a second or two so the chocolate grips the pretzel. Stand the finished acorn upright on the lined baking sheet.
- Continue the dip, sprinkle, and stem process with the rest of the donut holes. If the chocolate starts to thicken, microwave it for 10 seconds and stir again. Leave a little space between the acorns.
- Slide the baking sheet into the refrigerator for about 20 minutes, until the chocolate is completely firm. Alternatively, leave at room temperature for about 45 minutes. Touch one cap gently to check that it is dry and hard.
- Arrange the acorn donut holes on a platter, cake stand, or wooden board. Serve them right away, or store them following the storage tips.
Notes
- Use fresh donut holes. Slightly firm, day-old donut holes are actually easier to dip because they do not crumble.
- Keep water away from the chocolate. Even a drop can make it seize, so dry your bowl and spoon completely.
- Melt in short bursts. Stirring between each burst prevents scorching and keeps the chocolate glossy.
- Sprinkle right away. The chocolate starts to set within a minute, so do not wait between dipping and sprinkling.
- Use a tall, narrow cup. It lets you dip deeply with less chocolate and gives you a cleaner edge.
- Work in small batches. Dip five or six, then check the chocolate, especially in a cool kitchen.
- Make ahead: Dip the donut holes the night before, but add the pretzel stems just before serving to keep them crisp.
- Room temperature storage: Store in a single layer in an airtight container for up to 24 hours.
- Refrigerator storage: Keep them in an airtight container with parchment between layers for up to 2 days.
- Freezer: Not recommended, since condensation can make the chocolate dull and the donuts soggy.
- Variations: Swap melted chocolate for warmed Nutella, roll caps in toffee bits, chopped pecans, mini chocolate chips, or use white chocolate with orange or gold sprinkles.
- Substitutions: Plain, cake-style, or powdered sugar donut holes all work. Broken cinnamon sticks, mini candy canes, or small pretzel rod pieces can replace pretzel sticks.
Nutrition
Serving: 1Acorn Donut HoleCalories: 150kcalCarbohydrates: 19gProtein: 1.5gFat: 8gSaturated Fat: 4gSodium: 80mgFiber: 1gSugar: 13g
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