If your pretzel sticks are long, go ahead and snap them in half — you’ll only need 10 that way instead of 20.

Add the chocolate chips to a small microwave-safe bowl and melt in 30-second intervals, stirring each time, until smooth and glossy. (If your chips were stored in the fridge or freezer, it might take a little longer to melt.)

Pour your chocolate sprinkles into a separate small bowl and set it nearby.

Dip the top of each donut hole into the melted chocolate — just enough to coat the tip — and gently scrape the excess off on the edge of the bowl. Then immediately dip it into the sprinkles so they stick to the chocolate.

Gently press a pretzel stick into the chocolatey end of the donut hole to make the acorn stem. Try not to knock off your sprinkles in the process.

Set each one on a parchment-lined tray and repeat until you’ve made them all.

Pop them in the fridge or freezer for 5 minutes if you want the chocolate to set, or dig in right away while they’re still a little melty. Up to you — there’s no wrong way to eat an acorn donut hole.