1-Crush the 17 oz peanut butter-flavored Oreo cookies into fine crumbs using a food processor or blender, reserving 1/4 cup of crumbs for later.

2-In a large bowl, combine the Oreo crumbs with the 8 oz softened cream cheese until the mixture forms a thick dough.

3-Scoop and roll the dough into balls using a small cookie scoop or tablespoon. Make an indentation in each ball, insert half of a mini peanut butter cup, and shape the ball into an acorn form with a flat top and round bottom.

4-Chill the acorn shapes on a parchment-lined baking sheet in the refrigerator for at least 30 minutes.

5-Melt the 12 oz semi-sweet chocolate chips in 30-second intervals in the microwave, stirring until smooth. Dip the chilled acorns into the melted chocolate, letting excess drip off before placing them back on the parchment. Refrigerate to set the chocolate coating.

6-Melt the 6 oz peanut butter chips similarly and dip the flat tops of the acorns into the melted peanut butter chips, followed immediately by rolling them in the reserved Oreo crumbs. While the peanut butter coating is still soft, insert a curved pretzel piece to resemble the acorn cap.

7-Serve immediately or keep refrigerated for later.