3 sheets caramel apple wraps (1 package contains 5 sheets)
12 round 1-inch chocolate truffles (or you can use large malted milk balls if you prefer)
6 square caramels
1 teaspoon butter (optional)
Instructions
Place one caramel wrap on a piece of parchment. Using a 2½-inch round cutter, cut 3 circles. Move them to a large piece of parchment, being careful not to let them overlap. Set scraps aside. Repeat with the other two caramel wraps.
Form a ball with the scraps and place between two pieces of parchment. Roll out to the same thickness as the wraps and cut out 3 more circles to equal 12 circles total. Gently stretch each piece out a little.
From the scraps, form small balls of caramel – smaller than a pea. Place one in the center of each circle. This will help create a pointy bottom tip for your acorn.
Unwrap truffles and center one on top of the small piece of caramel. Bring the sides up, smoothing as you go. If the caramel gets sticky, butter your fingers very lightly. Cut off excess caramel at the top, close to the truffle. Pinch the tip at the bottom a little to make it pointed.
Unwrap square caramels. Roll out, one at a time, between pieces of parchment – approximately 1½ inches by 2½ inches. Cut two circles out of each piece with a 1-inch round cutter. (The cap from a milk carton works well.)
With a metal spatula or the back of a knife, press lines into the caramel vertically and horizontally, creating a crisscross design. Use a toothpick to make a small hole in the center of each circle. Stick a small piece of the dark caramel wrap into the hole to make a short stem. It doesn’t have to go all the way through the hole. This is the acorn’s cap.
Place one cap on the top of each acorn, pressing gently.
Caramel wrap is softer than the square caramels, and the acorns will get sticky. To prevent them from sticking together, use a very small amount of butter on your fingers and rub the acorns lightly. Serve individually in pretty mini-muffin cups or arrange them a little bit apart on a plate.
Store lightly covered at room temperature.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6985