If you love Reese’s peanut butter cups, this easy dessert dip is about to become one of your favorite sweet treats.

This Reese’s Peanut Butter Cup Dessert Dip is creamy, fluffy, and packed with peanut butter and chocolate flavor. It’s made with simple ingredients like cream cheese, peanut butter, Cool Whip, mini chocolate chips, and chopped Reese’s cups.

The best part is that it only takes a few minutes to mix together, and there’s no baking required. It’s one of the easiest no-bake dessert dips to make.

It’s the perfect dip for parties, family movie nights, game day snacks, or when you just want a quick and easy dessert.

Why You’ll Love This Recipe

This dessert dip is always a hit whenever I make it.

• Quick and easy to make
• Only a few simple ingredients
• No baking required
• Perfect for parties and gatherings
• Great for peanut butter lovers

It’s also a fun recipe to make with kids because most of the work is just mixing everything.

Ingredients for Reese’s Peanut Butter Cup Dessert Dip:

To make this easy no-bake dessert dip, you’ll need:

• 8 oz cream cheese, softened
• 1 cup peanut butter, creamy peanut butter
• ½ cup powdered sugar
• 8 oz Cool Whip, thawed
• 1 cup mini chocolate chips
• 1 cup chopped Reese’s cups

This recipe is so easy and perfect for peanut butter lovers.

Entire recipe directions in recipe card below with print option!

Angie’s Kitchen Notes:

• This Reese’s Peanut Butter Cup Dessert Dip is perfect for parties, game day snacks, and easy no-bake dessert trays.
• I like to chill the dip for about 20 minutes before serving so it firms up just a little, and the flavors come together. If you’re making it for a party, you can even make it a few hours ahead of time and keep it in the refrigerator until you’re ready to serve.
• Don’t forget to sprinkle a few extra chopped Reese’s peanut butter cups and mini chocolate chips on top before serving. It makes the dip look extra tempting and lets everyone know exactly what delicious flavors are inside.
• This dip is great with graham crackers, pretzels, vanilla wafers, or even apple slices if you want a sweet and salty combination.
  

What to Serve with Dessert Dip:

This peanut butter dessert dip pairs well with lots of different dippers.

Some of our favorites include:

• graham crackers – regular or chocolate graham crackers
• vanilla wafers
• pretzels
• apple slices
• strawberries
• chocolate chip cookies

Pretzels are especially good because the salty flavor pairs perfectly with the sweet peanut butter dip.

Tips for the Best Dessert Dip:

Use softened cream cheese.
Make sure the cream cheese is softened before mixing so the dip turns out smooth and creamy instead of lumpy.

Chill before serving.
Let the dip chill in the refrigerator for about 20 minutes. This helps the dip firm up slightly and makes the texture even better.

Top with extra Reese’s cups.
Sprinkle a few extra chopped Reese’s peanut butter cups and mini chocolate chips on top before serving. It makes the dip look extra tempting.

Serve with a mix of dippers.
Sweet and salty dippers both work great with this recipe. Pretzels, graham crackers, vanilla wafers, and apples are all delicious options and some of our favorite dippers.

Make it ahead of time.
This dip can easily be made a few hours ahead of time and stored in the refrigerator until you’re ready to serve.

Swaps – Recipe Variations

This recipe is easy to customize depending on what you have on hand.

Use different Reese’s candies
Instead of regular Reese’s peanut butter cups, try Reese’s Thins or mini Reese’s cups. I actually used the Reese’s Thins for this particular recipe and LOVE them!

Add more chocolate
Mix in extra mini chocolate chips or drizzle chocolate syrup over the top before serving.

Make it extra peanut buttery
Stir in a few tablespoons of peanut butter powder or drizzle melted peanut butter on top.

Add crushed cookies
Crushed Oreos or chocolate sandwich cookies make a delicious addition to the dip.

Make it a dessert board
Serve the dip in the center of a dessert board surrounded by cookies, pretzels, strawberries, and graham crackers.

Frequently Asked Questions

Can I make Reese’s Peanut Butter Cup Dessert Dip ahead of time?
Yes! This dip can be made several hours ahead of time and stored in the refrigerator until you’re ready to serve.

How long does dessert dip last in the refrigerator?
Stored in an airtight container, this dip will last about 3 days in the refrigerator.

Can I freeze dessert dip?
Freezing is not recommended because the texture of the cream cheese and whipped topping can change after thawing.

What should I serve with dessert dip?
Graham crackers, pretzels, vanilla wafers, apple slices, strawberries, and cookies all make great dippers.

Can I use crunchy peanut butter?
Yes! Crunchy peanut butter will work just fine and adds a little extra texture to the dip.

Storage and Leftovers

Store any leftover Reese’s Peanut Butter Cup Dessert Dip in an airtight container in the refrigerator for up to 3 days.

Give it a quick stir before serving again.

More Easy Dessert Dip Recipes:

If you love this Reese’s Peanut Butter Cup Dessert Dip, here are a few more easy dessert dips that are perfect for parties, holidays, or sweet snack boards.

• Strawberry Blueberry Cheesecake Dip – A light and creamy cheesecake-style dip loaded with fresh strawberries and blueberries. It tastes just like cheesecake but takes only minutes to make.

• Nutella Marshmallow Dip – A rich and fluffy chocolate dip made with Nutella and marshmallow for the ultimate sweet treat.

• Hot Chocolate Dip – A creamy chocolate dip inspired by everyone’s favorite cozy drink, perfect for dipping cookies, pretzels, and fruit.

Reeses Peanut Butter Cup Dessert Dip

Reese’s Peanut Butter Cup Dessert Dip

Yield: 8 servings

Prep Time: 10 minutes

Chill Time: 20 minutes

Total Time: 30 minutes

This Reese’s Peanut Butter Cup Dessert Dip is creamy, fluffy, and packed with peanut butter and chocolate flavor. It’s made with cream cheese, peanut butter, Cool Whip, mini chocolate chips, and chopped Reese’s peanut butter cups.

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Ingredients

• 8 oz cream cheese, softened
• 1 cup peanut butter
• ½ cup powdered sugar
• 8 oz Cool Whip, thawed
• 1 cup mini chocolate chips
• 1 cup chopped Reese’s cups*

Instructions

1. In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
2. Add the powdered sugar and mix until fully combined.
3. Fold in the Cool Whip until the dip becomes light and fluffy.
4. Stir in the mini chocolate chips and chopped Reese’s peanut butter cups.
5. Chill the dip in the refrigerator for about 20 minutes before serving.This helps the dip firm up slightly and makes it even better.

Notes

* I used Reese’s Thins

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• ½ cup Teriyaki Baste and Glaze
• 2 cups shredded Chicken
• 1 tablespoon Mayo
• 6-8 slices Swiss cheese
• 12 pack Hawaiian rolls
• Melted butter
• parsley (optional)

Ingredient amounts and entire recipe directions in recipe card below with print option!

Teriyaki Baste and Glaze – I use Kikkoman Teriyaki Baste and Glaze

Shredded Chicken – You can use leftover chicken, cook 2 chicken breast and shred them or use the meat from a rotisserie chicken from the grocery store.

Mayo – I used Dukes

Swiss Cheese – I used Sargento Sliced Swiss Cheese

Hawaiian Rolls – Kings Hawaiian Sweet Rolls

Melted Butter – Food Lion Brand (but any brand is fine)

Parsley (optional)

These are also great reheated.

What Kind Of Rolls Are Best For Sliders?

A soft, slightly sweet Hawaiian roll is ideal for these sliders.

I love using the sweet King’s Hawaiian Rolls! I also noticed that there were some savory Hawaiian rolls at the store the other day, I bet those would be great too.

What Kind Toppings Should I Serve With These?

At first I was going to top these sliders with lettuce and tomato. However, after I made them, I decided that they didn’t really need any other toppings.

You could still however, top them with green lettuce, ripe tomatoes and pickles!

More Slider Recipes:

• Baked Meatball Sliders
• THANKSGIVING LEFTOVER SLIDERS
• Air Fryer Stuffed Cheeseburger Sliders
• Cheeseburger Sliders

More Teriyaki Flavored Recipes:

• Salmon-Honey Teriyaki
• Quick and Easy Teriyaki Salmon Rice Bowl for Busy Weeknights
• Teriyaki Chicken Foil Packets
• Air Fryer Teriyaki Salmon Bites

Chicken Teriyaki Swiss Cheese Sliders

Chicken Teriyaki Swiss Cheese Sliders

Yield: 12 sliders

Score big with your friends and family during game day with these mouthwatering chicken teriyaki Swiss cheese sliders. Find out how to create the perfect game day snack that will have everyone cheering for more. Not only are these great for game day but they're perfect for an easy lunch or dinner!

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Ingredients

• ½ cup Teriyaki Baste and Glaze
• 2 cups shredded Chicken
• 1 tablespoon Mayo
• 6-8 slices Swiss cheese
• 12 pack Hawaiian rolls
• Melted butter
• parsley (optional)

Instructions

1. Preheat oven to 350F.
2. Split the rolls horizontally.
3. Lay the bottom half of the onto a baking sheet and spread mayo over bottom cut sections of bread.
4. Mix Teriyaki sauce and shredded chicken together.
5. Spread over the bottom half of the rolls.
6. Top with slices of Swiss cheese.
7. Add top rolls on top of cheese.
8. Place into the oven for about 10-15 minutes to heat and melt cheese.
9. Remove from oven and brush tops of buns with melted butter.
10. Cut and serve.

Notes

These are great, reheated too.

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Ingredient amounts and entire recipe directions in recipe card below with print option!

Pumpkin puree – Libby’s Pumpkin Puree

Pumpkin pie spice – McCormick® Pumpkin Pie Spice

Ground cinnamon – any brand will do.

Instant Vanilla Pudding Mix – Jell-O Brand

Cool Whip, thawed – Cool Whip Brand

Fall themed sprinkles – Great Value Pumokin Sprinkle Mix

More Pumpkin Pie Recipes:

• Easy Pumpkin Dump Cake
• 1950s Libby’s Old Pumpkin Pie
• Pumpkin Pie Cheesecake Cookie Cups
• Pumpkin Pie Cheesecake Brownies

More Dip Recipes:

• Pizza Dip
• Ranch Cheese Dip
• Nutella Marshmallow Dip

Easy Pumpkin Pie Dip

Pumpkin Pie Dip

Pumpkin Pie Dip is an easy dessert that is perfect for a fall party! You'll love how simple this dip is to toss together. Perfect with graham crackers or cookies.

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Ingredients

• 15 ounces, pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 box (3.40z) Instant Vanilla Pudding Mix
• 16 ounces Cool Whip, thawed
• Fall themed sprinkles

Instructions

1. Combine pumpkin puree, spices and vanilla pudding mix.
2. Mix well.
3. Fold in Cool Whip.
4. Chill in fridge until ready to serve.
5. Top with sprinkles before serving.

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Ingredient amounts and entire recipe directions in recipe card below with print option!

Elbow macaroni – any brand is fine.

BBQ Sauce– We used Sweet Baby Rays BBQ sauce for this recipe

Mayo– Dukes of course!

Taco seasoning– I used the Old El Paso Taco Seasoning Mix but your favorite will work.

Frozen sweet corn, cooked and cooled– I love the steamer bags of frozen corn.

Black beans, drained and rinsed– I used the Food Lion brand

Serve and impress with this BBQ Taco Macaroni Pasta Salad that will be the star of any gathering. Its vibrant colors and enticing aroma will instantly draw everyone’s attention, while the extraordinary blend of flavors will keep them hooked. Whether you’re hosting a casual backyard barbecue or a sophisticated dinner party, this dish is sure to leave a lasting impression.

Can I Change The Pasta Shape?

Of course! We used elbow macaroni but these shapes will work as well:

• Penne
• Shell Pasta
• Wagon Wheels
• Fusilli
• Bowties

Keeping Leftovers?

This Pasta salad can be stored in an airtight container in the refrigerator for at least 2 days. After that, you may notice that the pasta salad starts to get a little dry.

More BBQ Recipes:

• Slow Cooker Dr. Pepper BBQ Chicken
• Sweet BBQ Orange Chicken
• Slow Cooker Apple Butter BBQ Chicken
• BBQ Chicken Cajun Pasta (Southwest Pasta)

More Pasta Salad Recipes:

• Chicken Caesar Pasta Salad
• Cold Ranch Pasta Salad
• Easy Greek Pasta Salad
• Summer Macaroni Salad with a Twist

BBQ Taco Macaroni Pasta Salad

BBQ Taco Macaroni Pasta Salad

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Chill Time: 2 hours

Total Time: 2 hours 22 minutes

Incorporate this BBQ taco macaroni pasta salad into your next gathering and watch as your guests rave about the unique twist. With the perfect fusion of BBQ and tacos, it's an easy-to-make crowd pleaser that will leave everyone asking for the recipe. Don't be afraid to experiment with different ingredients and toppings to create your own personalized version. So, go ahead and give this surprising twist a try – your taste buds will thank you!

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Ingredients

• 16 ounce box elbow macaroni
• 1 cup BBQ Sauce
• 2 cups mayo
• 1 ounce packet taco seasoning
• 10 ounce bag frozen sweet corn, cooked and cooled
• 2 (15.25 ounce each) cans black beans, drained and rinsed

Instructions

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions, about 12 minutes.
3. In a large bowl, combine the BBQ sauce, mayo, and taco seasoning. Stir well.
4. Add in sweet corn and black beans. Stir well.
5. Once pasta is cooked, drain and rinse with cold water.
6. Toss pasta into mayo mixture and stir to completely combine.
7. Chill in fridge at least 2 hours before serving.

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Ingredient amounts and entire recipe directions in recipe card below with print option!

Frozen crinkle fries – I like to use the Grown In Idaho Super Crispy Crinkle Cut Fries for this recipe.

Olive Oil – Whatever kind you normally use is fine.

Dry ranch seasoning – While I love the Sauer’s Original Buttermilk Ranch Seasoning Mix (you have to buy A LOT of it) , if I’m grabbing some from the store, I love the Hidden Valley RESTAURANT STYLE Buttermilk Ranch Salad Dressing Mix

Shredded Colby Jack cheese – any brand you like. I did you CJ cheese for these cheese fries but you could also use shredded cheddar cheese or shredded Monterey Jack cheese.

Foil– any brand you like

Dried parsley optional – any brand you like

Toppings:

I only added cheese to these cheesy foil packet fries but you could add any kind of toppings that you’d like. Bacon bits would be great on these and if you like peppers, you could add diced peppers to it before the cheese! Chopped green onions would also be a great topper.

More Foil Packet Recipes Recipes:

• Teriyaki Chicken Foil Packets
• BBQ Shrimp Foil Packets
• Campfire Apple and Pork Packets

You’ll also love these: 10 of the Best Foil Packet Dinner Recipes

More Cheese Fry Recipes:

• CopyCat Rock-ola Loaded Cheese Fries
• Easy Chili Cheese Fries

Cheesy Ranch Foil Packet Cheese Fries

Cheesy Ranch French Fry Foil Packets

Yield: 2 packets / 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Going Camping or Staying at home? Either way, you'll love making these Cheesy Ranch Foil Packet Cheese Fries! You can make these over the campfire or at home in the oven! Don't like ranch? Leave off the ranch seasoning and add bacon bits!

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Ingredients

• 28 ounce bag frozen crinkle fries
• 2 tablespoons Olive Oil
• 2 tablespoons dry ranch seasoning
• 2 cups shredded Colby Jack cheese
• Foil
• dried parsley optional.

Instructions

1. Make two "bowls" with foil, about the size of your hand with enough edges to fold up into a packet.
2. Divide frozen fries between the two packets.
3. Drizzle olive oil over fries and then season with the dry ranch seasoning.
4. Toss the fries to coat evenly.
5. Bring up sides of foil and crimp closed to form a packet, leaving just a little but of space for steam to escape.
6. Bake in the oven at 425 or over a grill/campfire for 20-30 minutes, until fries are golden and hot.
7. Carefully, open packets and add cheese.
8. Close and add back to heat until cheese is melted.
9. Sprinkling with dried parsley is optional but I also do it.

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This ranch cheese dip has the best flavor and taste so good that it’s going to be a family favorite, for sure! Great for football game parties, birthday parties, tailgating and really any get together! Of course, you don’t have to throw a party to enjoy this dip. You can make this tasty recipe any time.

If you like beer cheese dips, I have a recipe for Ranch Beer Cheese Dip over on BigBearsWife.com

Ingredients For Easy Cheesy Ranch Dip:

• cream cheese
• shredded cheddar cheese
• ranch dressing seasoning
• parsley for garnish – if desired

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For Ranch Cheese Dip?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

cream cheese – I like Philadelphia cream cheese when it is on sale, but store brand is fine.

shredded cheddar cheese – normally I’ve been a fan of the Kraft Philadelphia Creamy Melt Cheese for recipes that require melted cheese but since we’re not cooking this recipe, I think that you’re favorite shredded cheese would be fine.

ranch dressing seasoning – Hidden Valley Ranch Seasoning – The DRY seasoning mix!

How To Make Ranch Cheese Dip:

What Should I Serve with Ranch Cheese Dip?

• Mini Pretzels
• Tortilla Chips
• Carrots
• Celery
• Potato Chips

How Should I Store Leftover Dip?

Store this ranch dip in an airtight container in the refrigerator for about 5-6 days. You can also make it ahead of time and store it in the fridge.

More Dip Recipes:

• Pizza Dip
• Nutella Marshmallow Dip
• Mermaid Cheesecake Marshmallow Dip
• Mexican Street Corn Dip Recipe

More Ranch Recipes:

• Baked Ranch French Fries with Dipping Sauce
• Cold Ranch Pasta Salad
• Ranch BLT Chaffle Sandwich
• Ranch Seasoned Oyster Crackers

Ranch Cheese Dip

Ranch Cheese Dip

Yield: 8 SERVINGS

Prep Time: 5 minutes

Total Time: 5 minutes

Ranch Cheese Dip - A cheesy, ranch flavored dip that is perfect for appetizers and parties! Super easy to make and great served with mini pretzels, carrots, or chips!

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Ingredients

• 16 ounces cream cheese, soft
• 2 cups shredded cheddar cheese
• 1 ounce packet ranch dressing seasoning
• parsley for garnish - if desired

Instructions

1. With an electric or stand mixer, combine cream cheese, shredded cheese and ranch seasoning in a bowl and mix together until smooth
2. Spoon into a serving dish and serve with chips and pretzels.

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Normally when it comes to parties and meatballs, my go to recipe has always been my mom’s “BBQ and Grape Jelly Crockpot Meatballs“. However, I’m crazy about pineapple so this recipe for Crockpot BBQ Hawaiian Meatballs is coming as a close second when it comes to favorites.

Ingredients For Slow Cooker BBQ Hawaiian Meatballs:

• frozen meatballs (or fresh that have been frozen)
• BBQ Sauce
• pineapple chunks, drained

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Recipe?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Meatballs – for this recipe I used my Baked Turkey Meatball recipe that I frozen but you can use any frozen meatballs from the grocery store. I love turkey meatballs but beef meatballs, pork meatballs, chicken meatballs or even vegan “meatballs” will work great for this recipe.

BBQ Sauce – I used the G Hughes Sugar Free BBQ Sauce for this recipe but your favorite BBQ sauce would work well too. I’ve also made these with Sweet Baby Ray’s Hawaiian Barbecue Sauce and the Sweet Baby Ray’s Original Barbecue Sauce.

Pineapple Chunks – I like to use the Dole Brand Pineapple Chunks. Make sure to drain the pineapple juice. You can save this for another recipe or toss it.

Do The Meatballs Need To Be Frozen For This BBQ Pineapple Meatballs Recipe?

I personally think that they should be frozen for this recipe. I’ve made it both ways, with frozen meatballs and with cooked/thawed meatballs. Well the taste was great for both but when I didn’t use frozen meatballs, the meatballs tended to fall part a little too much for my preference.

How To Make Slow Cooker BBQ Hawaiian Meatballs:

Are We Use Raw or Cooked Meatballs For This Recipe?

We’re using cooked meatballs! However, I like to use them frozen! These cook up so nicely because the meatballs are already cooked and we’re just using the BBQ sauce and pineapples to add flavor to the meatballs while we heat them up.

How To Serve Slow Cooker BBQ Hawaiian Meatballs:

You can serve these crockpot meatballs as an appetizer with toothpicks for a party or you can serve as a main dish and serve the meatballs over white rice or jasmine rice for a great lunch or dinner.

How To Store Leftover Meatballs:

Store leftovers in an air tight container in the refrigerator for 3-4 days.

Can I Turn These Pineapple BBQ Meatballs Into A Freezer Meal?

You sure can! Take a large gallon (or 2 gallon) sized freezer ziplock bag and dump in the frozen meatballs, bbq sauce and pineapple chunks. Squeeze out the air, close the bag and pop it into the freezer for up to 3 months!

When you’re ready to cook them. just open the bag and pour the entire meal into the bowl of a crockpot and cook on high for 2-3 hours or low for 5-6 hours.

More Slow Cooker Recipes:

• Slow Cooker Dr. Pepper BBQ Chicken
• Slow Cooker Baked Beans
• Crock Pot Spaghetti and Meatballs

More Pineapple Recipes:

• Pineapple Angel Food Cake
• Pina Colada Poke Cake
• BBQ Pineapple Chicken Tacos

Slow Cooker BBQ Hawaiian Meatballs

Slow Cooker BBQ Hawaiian Meatballs

Yield: about 35 meatballs

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 5 minutes

These Easy Slow Cooker BBQ Hawaiian Meatballs only take 3 ingredients and a little time in the slow cooker / crockpot! Perfect for dinner or as an party appetizer!

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Ingredients

• About 1 pound frozen meatballs*
• 18 ounces BBQ Sauce
• 20 ounce can pineapple chunks, drained

Instructions

1. Add everything to the bowl of a slow cooker / crockpot.
2. Stir well to combine.
3. Put the top on the slow cooker.
4. Cook on high for 2-3 hours OR on low for 5-6 hours.

Notes

*about 30 frozen meatballs

Nutrition Information:

Yield: 5 Serving Size: 5 meatballs
Amount Per Serving: Calories: 503Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 60mgSodium: 1653mgCarbohydrates: 67gFiber: 4gSugar: 53gProtein: 14g

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I know this is a Semi Homemade Recipe blog and I am posting a recipe for “Homemade Garlic Bread”. haha but I mean technically, we didn’t make the bread or the butter, so I’m going to say its safe for the Semi Homemade Blog.

I remember the first time I ever made garlic bread was when I worked at Food Lion in the deli back when we lived in North Carolina. Back then it was we just took frozen bread out of the freezer, thawed it and spread on this butter mixture stuff from a tub and shoved it into a foil pouch.

I like my version a bit better.

Now I did make this version of garlic bread with a loaf of Italian bread from the grocery store but you could also spread this garlic butter mixture onto slices of sourdough bread for some amazing garlic toast.

Ingredients For Easy Garlic Bread:

• store-bought loaf Italian Bread
• softened butter
• garlic powder
• grated parmesan cheese
• dried parsley

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Easy Garlic Bread Recipe?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Loaf Italian Bread – I just got a loaf of Italian bread from the Food Lion bakery department. It was around $1.99 for the loaf.

Butter – While I normally always use the store brand of butter, I decided to go with Kerrygold Pure Irish Butter (salted) for this recipe since the butter was going to be one of the main stars of the show. While I don’t spend the extra money on better butter for things like baked goods, I do like to splurge when it’s going to be one of the main tastes.

Garlic Powder – just used the Food Lion brand garlic powder that I had in the spice drawer.

Grated parmesan cheese – Frigo freshly grated cheese is what I used for this garlic bread. I wouldn’t say this brand is 100% necessary but I would opt for a refrigerated one like this from the deli over the shelf stable grated parmesan cheese.

Dried Parsley – Again, just used the Food Lion brand that I had in the spice drawer.

Can I Use Garlic Cloves Instead Of Garlic Powder For The Garlic Mixture?

You can. You can mince up about 5-6 fresh garlic cloves and mix that into the butter mixture instead of the garlic powder.

How To Make Easy Homemade Garlic Bread:

How Do I Store Leftover Garlic Bread?

Store cooled leftover garlic bread in an airtight container or airtight ziplock bag at room temperature. It should last 2-3 days on the counter.

To reheat it, just wrap the garlic bread in foil and heat it in the oven at 350F for 10 minutes or so until warm.

Pasta Recipes to Serve with Garlic Bread:

• Baked Ravioli
• Crock Pot Spaghetti and Meatballs
• Baked Rigatoni
• Chicken Parmesan Stuffed Shells

Other Mouthwatering Recipes to Serve with Garlic Bread:

• Instant Pot Tomato Soup
• Easy Slow Cooker Pot Roast
• Semi Homemade Cajun Shrimp Alfredo

More Garlic Recipes:

• Easy Herb Garlic Chicken Thighs
• How To Make: Roasted Garlic
• Garlic Roasted Chicken Thighs
• Garlic Butter Grilled Vegetable Skewers

Homemade Garlic Bread

Homemade Garlic Bread

Yield: 2 loafs garlic bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Perfect for spaghetti night or slow cooker pot roast, this Homemade Garlic Bread will become a family favorite for sure!

Print

Ingredients

• 1 loaf baked Italian loaf bread
• 1 cup butter, softened
• 2 tablespoons garlic powder
• 1 cup grated parmesan cheese
• 2 tablespoons dried parsley

Instructions

1. Preheat oven to 350F.
2. Slice bread loaf in half lengthwise like a sub.
3. Lay bread on a baking sheet cut side up.
4. In a bowl, combine remaining ingredients and stir until fully combined.
5. Spread mixture evenly over cut sides of loaves of bread.
6. Bake in preheated oven for 15 minutes.
7. Turn oven off and turn broiler on high.
8. Broil for 3-5 minutes but watch it to make sure it only slightly browns and doesn't burn.

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We love how quick it is to make these Easy Pizza Roll Ups. They’re great to pack up in lunch boxes and of course they’re perfect right out of the oven! We love serving them with warm pizza sauce for dipping but if you love ranch with pizza, you should serve them with a big serving of ranch dressing!

Pizza Dip

Make It!

Air Fryer Pizza Pasta Pockets

Make It!

Pizza Stuffed Biscuits

Make It!

Mini Pizza Bagels

Make It!

Easy Pizza Roll Ups

Yield: 8 Pizza Rolls

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Give these easy Pizza Roll Ups a try for the perfect lunch or afternoon snack! Pizza dough is covered in mozzarella cheese and pizza sauce before being rolled and baked into the perfect bite! Great Served with warm pizza sauce for dipping!

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Ingredients

• 1 can refrigerated pizza dough
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan
• A Few dashes of Italian Seasoning

Instructions

1. Pre-heat the oven to 400F.
2. Roll out the pizza dough into a large rectangle. You may need to use a rolling pin to spread it out some.
3. Use the back of a spoon and spread pizza sauce over the pizza dough. Leaving 1/2 an inch clean edge.
4. Sprinkle with shredded mozzarella cheese.
5. Starting at the short end on the left, roll the dough towards the right, jelly roll style. (Like Cinnamon Rolls)
6. Once it is completely rolled together, place it on a cutting board with the seam down.
7. With a sharp knife, carefully cut one inch rolls.
8. Place them on a prepared baking sheet.
9. Bake at 400F for 12 minutes. Remove from oven and sprinkle with Italian Seasoning.
10. Serve warm or at room temperature.
11. Great with warm pizza sauce for dipping.

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While I’m normally more or a sweets and dessert person when it comes to Halloween food, this candy corn cheese tray (or you can call it a charcuterie board) is still one of my favorite cheese trays to put out when we have Halloween parties.

QUICK GLANCE AT INGREDIENTS:

• Mini Babybel® Cheese Rounds
• Cheddar Cheese Cubes
• Colby Jack Cheese Cubes
• Blue Tortilla Chips

How much cheese per person do I need for a cheese try?

If you’re serving a cheese tray as the only appetizer at a party you’ll want about 1 to 1.5 ounces of each cheese per person on the tray. That is what most party planning sites will tell you.

I always say, “know your audience” when it comes to snack trays for the best amounts but If you don’t know everyone at the party or you’re just doing it based on a head count of attendees, then yes, 1 – 1.5 ounces of each cheese per person works.

If you’re making this cheese tray for a group of people that LOVE cheese than you may want to round it up to 2 ounces. if you’re making a cheese tray to accompany other appetizers, you may want to round down to 1 ounce of each type of cheese per person.

Also, don’t go crazy with different amounts of cheese. Sure, you may plan for 2 ounces of each cheese HOWEVER, if you decide to serve 6 different cheese, you’re planning on each person eating about 12 ounces of cheese and that isn’t going to happen.

For this particular cheese tray since we used similar cheese cubes for each layer and needed different amounts of cheese for different layers, I just totaled up the amount of guest (8) and decided on about 2.5 ounces per person for this particular board which means I needed 20 ounces of cheese, then broke that down to make my layers.

How to set up a Candy Corn Cheese Tray:

More Great Halloween Recipes

• Frankenstein Cupcakes
• Blood Splatter Donuts
• Grave Yard Snack Mix
• Mini Spider Pizza Bites

Candy Corn Cheese Tray

Prep Time: 10 minutes

Total Time: 10 minutes

Need an easy snack tray for a Halloween Party? This Candy Corn Cheese Tray takes minutes to put together and taste WAY better than real candy corn!

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Ingredients

• 6 Mini Babybel® Cheese Wheels
• 6 ounces Cheddar Cheese Cubes
• 8 ounces Colby Jack Cheese Cubes
• Blue Tortilla Chips

Instructions

1. Cut Mini Babybel® Cheese wheels into about 6 pieces each.
2. Place Mini Babybel® Cheese pieces into the shape of small triangle shape at the top of your serving tray.
3. Then place the Cheddar Cheese Cubes below to create the middle layer of the candy corn.
4. Next, place the Colby Jack Cheese Cubes below that layer to create the final layer of the candy corn, making the rows longer the farther you go down to create the triangle shape of the candy corn.
5. Finally, fill in any empty places around the cheese cany corn with chips.

Notes

Serving a few bowls of salsa or queso dip with this tray of cheese and chips would be a great addition to the party snack table.

Nutrition Information:

Yield: 8 Serving Size: 2.5 ounces
Amount Per Serving: Calories: 250Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 432mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 15g

I am not a dietitian. The nutrition box is calculated through a program and there may be errors. If you need an accurate count, use your favorite nutrition calculator.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

The post Candy Corn Cheese Tray appeared first on Shoppin' Buggy Recipes.