Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) acorn-shaped balls. Freeze 10 min.
Meanwhile, break 24 pretzels in half; reserve for later use. Finely crush remaining pretzel pieces and whole pretzel sticks.
Cover rimmed baking sheet with wax paper. Melt white chocolate and 1 pkg. bittersweet chocolate as directed on package; mix well. Dip cream cheese balls, one at a time, into melted chocolate, turning to completely coat bottom 3/4 of each ball with chocolate. Place on prepared baking sheet. Freeze 10 min. or until chocolate is firm.
Melt remaining bittersweet chocolate. Dip uncoated (top) portion of each cream cheese ball, one at a time, into bittersweet chocolate, then into crushed pretzels; return to baking sheet. Insert 1 reserved pretzel-stick half into top of each ball for the acorn stem.
Refrigerate 1 hour or until chocolate is firm.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
48 servings, 1 truffle each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.