Prepare your workspace by lining a baking sheet with parchment paper.

Carefully split each Nutter Butter cookie in half and set aside. These will form the base of your acorns.

Take your pretzel sticks and snap them in half. These shorter pieces will serve as the acorn stems.

In a microwave-safe large bowl, melt your chocolate wafers. Use a low or defrost setting and heat in 30-second bursts, stirring between each interval. This ensures even melting and prevents burning. Once fully melted, let it cool for about 3 minutes.

Dip the cut side of a Nutter Butter half into the melted chocolate, covering about a quarter-inch. Gently tap off any excess chocolate.

Immediately dip the chocolate-covered portion into the bowl of sprinkles, allowing them to stick to the melted chocolate.

Place the cookie on your prepared baking sheet and carefully insert a pretzel half into the top center to create the stem.

Repeat this process with all remaining cookies.

Allow the chocolate to set completely before serving. This usually takes about 20 minutes at room temperature, or you can speed up the process by refrigerating for 10 minutes.