seasonal sprinkles
1/2 cup of 1/2 inch pretzel pieces
3/4 cup nuts, finely chopped
2 boxes of plain cake donut holes (approx. 48)
long sheet of wax paper
Break up the chocolate into 2 inch squares and melt in a double boiler. Dip the top 1/3 of the donut into the melted chocolate. Shake off excess. Immediately roll the donut into the sprinkles or nuts. Dip one end of the pretzel piece in chocolate and stick it to the top of the donut (to make it look like the stem on the top of an acorn cap. Set finished acorn on wax paper to dry.
