Gently pull the nutter butters in half and lay them frosting side up on a baking sheet lined with parchment paper.

Use a butter knife to scrape off the frosting so that you have a smooth cookie surface. You can discard or eat the filling.

Unwrap the kisses and place one next to each of the cookie halves.

Separate 24 peanut butter chips out and place them next to the cookie halves and kisses.

In a shallow, microwave safe bowl melt the rest of the ½ cup of chips in the microwave for 30 seconds and stir well.

If necessary, heat in 10 second increments until completely melted. Be sure to stir between heatings and don’t overheat as they are quick to seize up.

Dip each kiss into the melted peanut butter chip mixture and press firmly onto the smooth, frosting free side of a nutter butter half.

Allow your acorns to sit for about 5 minutes and then dip each peanut butter chip into the melted mixture and press it onto the other side of the cookie to make the stem.

Place in the refrigerator to set for 10-15 minutes before serving.