Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.

Chocolate Pistachio Loaf Ingredients

• Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
• Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
• Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
• Almond Extract: This helps enhance the pistachio flavor.

Starbucks Chocolate Pistachio Loaf Recipe

I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.

1. Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
2. Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
3. Combine: Add the dry mixture to the wet mixture and mix until just combined.
4. Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
5. Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
6. Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.

Print

Chocolate Pistachio Loaf

Moist pistachio loaf with a rich chocolate swirl in every slice. This Starbucks copycat tastes just like the real deal, maybe even better!

Course Bread, Breakfast, Dessert

Cuisine American

Keyword chocolate pistachio loaf, chocolate pistachio loaf recipe, pistachio chocolate loaf, starbucks copycat pistachio chocolate loaf

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1 loaf

Calories 4340kcal

Author Alyssa Rivers

Ingredients

• 1 ¾ cups all-purpose flour
• 1 (3.4-ounce) box instant pistachio pudding
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup softened butter
• 1 ¼ cups granulated sugar
• 4 large eggs
• ½ teaspoon almond extract
• ½ cup buttermilk
• ¼ cup unsweetened cocoa powder
• ¼ cup hot water
• ¼ cup chopped pistachios

Instructions

• Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
• In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
• In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
• Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
• Add the dry mixture to the wet mixture and mix until just combined.
• Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
• Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
• Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

Video

Notes

Storage & Make Ahead Instructions

• Room Temperature: Store in an airtight container at room temperature for up to 4 days.
• Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
• Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.

Nutrition

Calories: 4340kcal | Carbohydrates: 535g | Protein: 64g | Fat: 228g | Saturated Fat: 129g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 65g | Trans Fat: 8g | Cholesterol: 1245mg | Sodium: 5442mg | Potassium: 1389mg | Fiber: 17g | Sugar: 349g | Vitamin A: 7085IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 19mg

More Starbucks Copycat Recipes

Beverages

Copycat Starbucks Pink Drink

5 minutes

Breakfast

Copycat Starbucks Egg Bites

45 minutes

Beverages

Copycat Starbucks Medicine Ball

8 minutes

Breakfast

Starbucks Cream Cheese Danish

22 minutes

These Neiman Marcus Chocolate Chip Cookies come with a famous backstory, but the real star is the cookie itself. Thick, chewy, and packed with oats, two kinds of chocolate, and crunchy walnuts, they’re truly worth the hype.

Ingredients for Neiman Marcus Chocolate Chip Cookies

• Oats: Pulse the oats slightly. We want to break them down a bit, not blend them into a flour.
• Chocolate Bar: Finely chop your chocolate bar; it’s easier than grating it, like you do in the original recipe, and you get bigger pools of melty chocolate.
• Walnuts: Substitute the walnuts for pecans or leave the nuts out entirely.

How to Make Neiman Marcus Chocolate Chip Cookies

This chocolate chip cookie recipe is simple enough to make any day of the week. There is no chilling time. You just mix, bake, and enjoy cookies that turn out soft, chewy, and delicious every time. If you love easy cookie recipes, try my soft sugar cookies or chewy oatmeal chocolate chip cookies.

1. Mix Wet Ingredients: Preheat the oven to 375ºF. Line a cookie sheet with parchment paper and set aside. Use a hand mixer or stand mixer to cream butter, brown sugar, and granulated sugar together. Beat until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract and beat until combined.
2. Pulse Oats: In a blender or food processor, pulse oats until they are partially blended.
3. Mix Dry Ingredients: Add the ground oatmeal, all-purpose flour, baking soda, baking powder, and salt in a large bowl, then stir to combine.
4. Combine: Add the dry ingredients to the wet ingredients, then stir to combine.
5. Add Mix-Ins: Stir in chocolate chips, chopped hershey bar, and chopped walnuts.
6. Bake: Use a medium cookie scoop to scoop 1 ½ tablespoon sized dough balls onto the prepared baking sheets. Leave 2 inches between each cookie, then bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under baked. But the Neiman Marcus chocolate chip cookies will continue to cook as they cool on the baking sheet.

Print

Neiman Marcus Cookies

These Copycat Neiman Marcus Cookies have crisp edges, soft centers, and a rich, buttery dough packed with chocolate chips and signature texture.

Course cookies, Dessert

Cuisine American

Keyword $250 neiman marcus cookies, chocolate chip cookies, million dollar cookies, neiman marcus chocolate chip cookies, neiman marcus cookie recipe, neiman marcus cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 30 cookies

Calories 258kcal

Author Alyssa Rivers

Ingredients

• 1 cup softened unsalted butter
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 (4-ounce) milk chocolate bar, chopped
• 1 cup chopped walnuts

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
• Use a hand mixer or stand mixer to cream 1 cup softened unsalted butter, 1 cup packed brown sugar, and ¾ cup granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
• In a blender or food processor, pulse 2 ½ cups old-fashioned rolled oats until they are partially blended.
• Add the oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¾ teaspoon salt in a large bowl and stir to combine.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Stir in 2 cups semi-sweet chocolate chips, 1 (4-ounce) milk chocolate bar, chopped, and 1 cup chopped walnuts.
• Use a medium cookie scoop to scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
• Bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.

Video

Notes

Storage & Freezing Instructions

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing Baked Cookies: Let cookies cool completely, then layer them with parchment paper in an airtight container. Freeze for up to 3 months.
• Freezing Cookie Dough: Scoop dough into individual portions on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe container and freeze for up to 3 months.
• To Bake from Frozen: Bake dough straight from the freezer, just add a few extra minutes to the baking time.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 136mg | Fiber: 2g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg

More of My Favorite Chocolate Chip Cookie

If you love chocolate chip cookies as much as I do, you’ll want to check out all of these delicious recipes!

Desserts

Strawberry Chocolate Chip Cookies

30 minutes

Desserts

3 Ingredient Pumpkin Chocolate Chip Cookies

25 minutes

Desserts

Zucchini Oat Chocolate Chip Cookies

25 minutes

Desserts

Brown Butter Chocolate Chip Cookies

27 minutes

If you love coconut, chocolate, and almonds, these Almond Joy magic bars are the perfect mix. They’re gooey in the center, crisp on the edges, and built on a rich chocolate graham crust.

Almond Joy Magic Bars Ingredients

• Easier Drizzle Tip: Warm your sweetened condensed milk so it spreads over the top.
• No Chocolate Graham Crackers? Use chocolate Teddy Grahams or mix 1 tablespoon of cocoa powder with regular Graham crackers.
• Chocolate Chips: Mini or regular chips work well. Milk or semi-sweet are both great.
• Salted Butter: The salt balances the sweetness and brings out the chocolate.

How to Make Almond Joy Magic Bars

If you want a dessert that tastes like your favorite Almond Joy candy bars, you’re in the right place. These bars mix gooey coconut and chocolate with crunchy almonds and a chewy crust. The textures work together and make each bite great.

1. Prep & Make Graham Cracker Crust: Heat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray, then line it with parchment. Stir the chocolate graham crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan.
2. Chocolate Chips: Sprinkle 1 – 1 ½ cups of the mini semi-sweet chocolate chips over the crust.
3. Coconut Layer: Then layer on shredded sweetened coconut.
4. Almond Layer: Sprinkle sliced almonds over the coconut.
5. Sweetened Condensed Milk Layer: Drizzle sweetened condensed milk evenly over the top.
6. Top & Bake: Sprinkle a few more mini chocolate chips over the top, then bake for 20 minutes. Allow almond joy magic cookie bars to cool completely before cutting.

Print

Almond Joy Magic Bars

Sweet, chewy Almond Joy magic bars layered with coconut, chocolate, and almonds on a chocolatey graham crust. Quick to make and always a favorite.

Course Dessert

Cuisine American

Keyword almond joy magic bars, almond joy magic bars recipe, almond magic bars, chocolate magic bars, magic almond joy bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 slices

Calories 289kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups chocolate graham cracker crumbs about 12 graham crackers
• ½ cup melted salted butter
• 2 tablespoons granulated sugar

Filling

• 2 ½ cups shredded sweetened coconut
• 1 ½ cups mini semi-sweet chocolate chips
• 1 cup sliced almonds
• 1 (14-ounce) can sweetened condensed milk

Instructions

• Preheat the oven to 350℉. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray, line it with parchment paper, and set it aside.
• Combine 1 ½ cups chocolate graham cracker crumbs, 2 tablespoons granulated sugar, and ½ cup melted salted butter in a bowl and stir until combined. Press firmly into the bottom of the prepared pan.
• Sprinkle half of the 1 ½ cups mini semi-sweet chocolate chips over the crust. Then layer on 2 ½ cups shredded sweetened coconut. Sprinkle 1 cup sliced almonds over the coconut.
• Drizzle 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle a few more mini chocolate chips over the top. Bake for 20 minutes. Allow to cool completely before cutting.

Notes

Storage Instructions

• Room Temp & Fridge: Store cooled bars in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
• Freezer: Freeze in an airtight container or wrap slices individually; they’ll keep for up to 3 months.

Nutrition

Calories: 289kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

Delicious Coconut Desserts to Try Next

If you loved these Almond Joy magic bars, try more coconut treats below. Tell me which on is your favorite in the comments below!

Desserts

Coconut Cream Lush

2 hours 25 minutes

Recipe Skill Levels

Old-Fashioned Oatmeal Cake

55 minutes

Desserts

Lemon Coconut Cake

1 hour 10 minutes

Desserts

Coconut Lime Butter Bars

25 minutes

If you grew up in Utah, Lunch Lady Peanut Butter Bars were basically a rite of passage. Thick, chewy, and slathered in chocolate frosting. My version is even better, and yes, this one earned its spot in my cookbook for a reason.

Ingredients Needed

• Peanut butter: Creamy peanut butter is best, but if you prefer a little more crunch in your bars, try it with the crunchy peanut butter.
• Rolled oats: If you do not have rolled oats, graham cracker crumbs will also work. The bars will not be as full but will have the same concept.

• Frosting: Make these even easier and buy store bought to spread over the peanut butter filling.

How to Make Peanut Butter Bars

This nostalgic lunch lady bar recipe only takes about 35 minutes! They are dangerously good, and your whole family will devour them! Here’s how you make them!

Bars

1. Cream together: Preheat the oven to 350 degrees Fahrenheit, then cream together the brown sugar, white sugar, and peanut butter.
2. Blend: Add the eggs, salt, baking soda, rolled oats, and flour. Mix to combine.
3. Bake: Spread the dough into a 15 X 9 X 2-inch baking sheet pan. Bake for 15 minutes and cool completely before frosting.

Peanut Butter/Frosting

4. Spread on the peanut butter layer: After cooling, spread 1 cup of peanut butter on top of the bars. Soften the peanut butter in the microwave for 30 seconds so it spreads easier.
5. Melt the butter/ Add the cocoa powder: For the frosting, melt the butter in a medium saucepan over medium heat. Add the cocoa powder and whisk to combine.
6. Whisk the frosting ingredients: Remove from the heat and add 3 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 6 tablespoons milk. Whisk together until silky and smooth. 
7. Frost: Pour the frosting over the peanut butter layer and spread it evenly on top. Allow the frosting to set for a few minutes before cutting the peanut butter bars and enjoying!

Print

Peanut Butter Bars

Chewy peanut butter bars with fudgy chocolate frosting, just like the lunch lady made, but better! Easy, nostalgic, and totally addictive.

Course Dessert

Cuisine American

Keyword lunch lady bars, peanut butter bars, peanut butter bars recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 Bars

Calories 439kcal

Author Alyssa Rivers

Ingredients

Peanut Butter Bars

• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups rolled oats
• 2 cups all-purpose flour

Peanut Butter & Frosting

• ½ cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 6 tablespoons milk
• 1 cup creamy peanut butter for spreading

Instructions

Peanut Butter Bars

• Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream together the 1 cup brown sugar , 1 cup granulated sugar, 1 cup unsalted butter, and 1 cup creamy peanut butter using an electric hand mixer.
• Add in 2 large eggs, 1 teaspoon salt, 1 teaspoon baking soda, 2 cups rolled oats, and 2 cups all-purpose flour. Mix until combined.
• Spread the mixture into a 15 X 9 X 2-inch baking sheet pan. Bake for 15 minutes, then cool completely before frosting.

Peanut Butter & Frosting

• After cooling, spread 1 cup creamy peanut butter on top of the bars. Soften the peanut butter in the microwave for 30 seconds so it spreads easier.
• For the frosting, melt ½ cup unsalted butter in a medium saucepan over medium heat. Add 3 tablespoons unsweetened cocoa powder and whisk to combine.
• Remove from the heat and add 3 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 6 tablespoons milk. Whisk together until really well until the frosting is silky and smooth.
• Pour the frosting over the peanut butter layer and spread it evenly on top. Allow the frosting to set for a few minutes before cutting and enjoying!

Video

Notes

To store leftover Peanut Butter Bars, let them cool completely, then place them in an airtight container in the fridge. They can be stored for 3-4 days. They can be served chilled, or you can bring them to room temperature before serving.

Nutrition

Calories: 439kcal | Carbohydrates: 53g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 247mg | Potassium: 194mg | Fiber: 2g | Sugar: 37g | Vitamin A: 383IU | Calcium: 35mg | Iron: 1mg

More Peanut Butter Desserts

If you love peanut butter, then you are surely going to love these other peanut butter recipes, like this yummy Chocolate Peanut Butter Pie, these easy Flourless Peanut Butter Cookies, and these new Peanut Butter and Jelly Cookies!

Desserts

Oreo Peanut Butter Bars

1 hour 30 minutes

Desserts

Homemade Reese’s Peanut Butter Cups

15 minutes

Desserts

Peanut Butter Brownies

50 minutes

Desserts

Peanut Butter Blossom Cookies

30 minutes

Dr. Pepper Sheet Cake is what happens when your favorite fizzy drink meets rich, fudgy chocolate cake, and it’s magic! The Dr. Pepper deepens the sweetness and gives the cake this warm, almost cherry-fudge vibe that’s totally irresistible.

Dr. Pepper Sheet Cake Ingredients

• Make Buttermilk: If you don’t have buttermilk, you can use whole milk and add 1 ½ teaspoons of vinegar or lemon juice to the milk to make homemade buttermilk.
• Use Shortening and Butter: Butter adds rich flavor, while shortening keeps the cake light and fluffy. You can use all butter, but it may lose a bit of that airy texture and moisture.

How to Make Dr. Pepper Sheet Cake

Ready to try something new with your Texas sheet cake? This Dr. Pepper chocolate sheet cake takes it up a notch with a rich, spiced flavor that perfectly complements the chocolate. Let’s get baking!

1. Whisk Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit. Spray an 18 x 13-inch baking sheet with nonstick cooking spray. Add all-purpose flour, granulated sugar, baking soda, cinnamon, and salt to a large bowl and whisk to combine.
2. Heat Cocoa Mixture: In a medium saucepan, bring the unsalted butter, shortening, unsweetened cocoa powder, and Dr. Pepper to a boil over medium heat, stirring constantly. If you heat it too quickly or stop stirring, the mixture can scorch, and that will ruin the flavor of the cake.
3. Add to Wet Ingredients: Pour the hot mixture over the flour mixture and whisk to combine. Add buttermilk, eggs, and vanilla extract and mix until combined.
4. Bake: Pour the batter onto the prepared baking sheet and tap the pan on the counter a few times to pop some of the larger bubbles in the batter. Bake for 18-20 minutes, or until the center of the cake springs back when gently pressed.

Make the Frosting

1. Heat the Cocoa Mixture: In a small saucepan over medium heat, add unsalted butter, Dr. Pepper, whole milk, and unsweetened cocoa powder. Heat until the butter is fully melted, stirring frequently so the mixture doesn’t heat too quickly and burn. Whisk until smooth.
2. Add Sugar and Top Cake: Remove from heat and whisk in powdered sugar and vanilla extract. Stir until combined and smooth. Pour the frosting over the warm cake and spread quickly before it sets. Top Dr. Pepper Texas sheet cake with chopped toasted pecans if desired.

More Delicious Cake Recipes

If you’re a fan of easy homemade cakes, you’re going to love these favorites! They’re perfect for any celebration (or just because) and always a hit with everyone who tries them.

Recipe Skill Levels

Tomato Soup Cake

50 minutes

Desserts

Wacky Cake

50 minutes

Desserts

Homemade Strawberry Cake

1 hour

Desserts

Browned Butter Sheet Cake

57 minutes

Print

Dr. Pepper Texas Sheet Cake

A retro classic with a soda shop twist. This Dr. Pepper sheet cake is rich, moist, and packed with deep chocolate flavor.

Course Cake, Dessert

Cuisine American

Keyword cola sheet cake, dr. pepper chocolate sheet cake, dr. pepper sheet cake, dr. pepper texas sheet cake, dr. pepper texas sheet cake recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 Servings

Calories 326kcal

Author Alyssa Rivers

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ cup unsalted butter
• ½ cup shortening
• ⅓ cup unsweetened cocoa powder
• 1 ¼ cups Dr. Pepper
• ½ cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract

Frosting

• ½ cup unsalted butter
• ¼ cup Dr. Pepper
• 2 tablespoons whole milk
• ¼ cup unsweetened cocoa powder
• 3 ½ cups powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 cup chopped toasted pecans optional

Instructions

Cake

• Preheat the oven to 350 degrees Fahrenheit. Spray an 18 x 13-inch baking sheet with nonstick cooking spray.
• Add 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon salt to a large bowl and whisk to combine.
• In a medium saucepan, bring ½ cup unsalted butter, ½ cup shortening, ⅓ cup unsweetened cocoa powder, and 1 ¼ cups Dr. Pepper to a boil over medium heat. Stir frequently so it doesn't heat to quickly and scorch.
• Pour the hot mixture over the flour mixture and whisk to combine. Add ½ cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract and mix until combined.
• Pour the batter onto the prepared baking sheet and tap the pan on the counter a few times to pop some of the larger bubbles in the batter. Bake for 18-20 minutes, or until the center of the cake springs back when gently pressed.

Frosting

• In a small saucepan over medium heat, add ½ cup unsalted butter, ¼ cup Dr. Pepper, 2 tablespoons whole milk and ¼ cup unsweetened cocoa powder. Heat until the butter is fully melted, stirring frequently so it doesn't heat too quickly and burn. Whisk until smooth.
• Remove from heat and whisk in 3 ½ cups powdered sugar and 1 teaspoon vanilla extract. Stir until combined and smooth. Pour the frosting over the warm cake and spread quickly before it sets. Top with 1 cup chopped toasted pecans if desired.

Notes

Texas sheet cake is traditionally baked in a half sheet pan, yielding thinner slices. If you want thicker slices, you can bake Dr. Pepper Sheet cake in a 9 x 13-inch pan. You will need to increase your baking time to 30 minutes or until a toothpick comes out clean.

Nutrition

Calories: 326kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 159mg | Potassium: 78mg | Fiber: 1g | Sugar: 36g | Vitamin A: 269IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 1mg

This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon–sugar pecan layer swirled through the middle. It became popular because of Duncan Hines in the 1960s and 1970s, and you’ll understand why once you try it!

Just Like My Grandma Made It

As a kid, I never understood why adults loved nuts in their desserts. Now that I have a more adult taste, I get it! Pecans mixed with butter, sugar, and cinnamon are one of my favorites! Take that and swirl it through a buttery cake, ‘sock it to me’! If you love recipes with this flavor profile as much as I do, you could try my Sticky Buns, cinnamon French toast bake, or my Hawaiian Roll Cinnamon Rolls.

Ingredients Needed

You probably already have everything you need to make this moist, delicious cake in your kitchen!

How to Make Sock It To Me Cake

This cake comes together quickly but takes a while to bake. Just make sure you take the time to prep your bundt pan so your cake comes out clean!

1. Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by coating the inside with melted shortening and a light dusting of flour. Tap out any excess. Or you can use a baking spray that has flour in it. Sift the flour, baking soda, and salt in a medium bowl and set aside. In a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
2. Beat: Add the eggs one at a time. Beat well after each addition. Add the sour cream and vanilla. Scrape down the bottom and sides of the bowl.
3. Combine: At low speed, gradually add the flour mixture and combine it fully.
4. Sock is to me Cake Streusel Filling: Combine the pecans, brown sugar, and cinnamon in a small bowl.
5. Spread: Pour half of the batter into the prepared pan and spread it out evenly. Sprinkle the pecan mixture evenly over the batter.
6. Bake: Top with the remaining cake batter and smooth it over the top. Bake for about 80 minutes or until a toothpick comes out nearly completely clean from the center of the cake. It Should only have a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.
7. Glaze: Once the cake has cooled, make the glaze. Whisk the powdered sugar and milk in a small bowl until smooth. Drizzle over the top of the cake.

Yummy Cakes to Try

Desserts

Cinnamon Coffee Cake

1 hour 5 minutes

Desserts

Tom Cruise Coconut Cake

2 hours

Desserts

Cinnabon Cinnamon Roll Cake

35 minutes

Print

Sock It To Me Cake

This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon-sugar pecan layer swirled through the middle.

Course Dessert

Cuisine American

Keyword Cinnamon Pecan Bundt Cake, Duncan Hines sock it to me cake, Sock it To Me Cake, Sock It To Me Cake Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 654kcal

Author Alyssa Rivers

Ingredients

Cake

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 cups granulated sugar
• 1 cup unsalted butter
• 6 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract

Filling

• 1 cup chopped pecans
• ½ cup packed brown sugar
• 2 teaspoons ground cinnamon

Glaze

• 1 cup powdered sugar
• 3 tablespoons milk

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with melted shortening and a light dusting of flour (or granulated sugar) over that, tapping out the excess. You may alternatively use a baking spray that has flour in it.
• Sift together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl and set aside.
• In a stand mixer, beat 3 cups granulated sugar and 1 cup unsalted butter until light and fluffy, scraping down the sides and bottom of the bowl as needed.
• Add 6 large eggs one at a time and beat well after each addition, followed by 1 cup sour cream and 1 tablespoon vanilla extract. Scrape down the bottom and sides of the bowl.
• On low speed, gradually add in the flour mixture until fully combined.
• Combine 1 cup chopped pecans, ½ cup packed brown sugar, and 2 teaspoons ground cinnamon in a small bowl.
• Pour half of the batter into the prepared bundt pan and spread it out evenly.
• Sprinkle the pecan mixture evenly over the batter before topping with the remaining batter and smooth it over the top.
• Bake for about 80 minutes, or until a toothpick comes out nearly completely clean from the center of the cake, with only a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.
• Once the cake has cooled, make the glaze by whisking 1 cup powdered sugar and 3 tablespoons milk together in a small bowl until smooth. Drizzle over the top of the cake.

Video

Nutrition

Calories: 654kcal | Carbohydrates: 96g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 187mg | Potassium: 152mg | Fiber: 2g | Sugar: 70g | Vitamin A: 723IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 2mg

This bacon ranch cheese ball will be your favorite go-to appetizer! The winning combination of bacon, ranch seasoning, and cheddar cheese really stands out in this tasty cheese ball. Serve with crackers and watch everyone devour it!

Ingredients For Bacon Ranch Cheese Ball

Gather these simple ingredients to make the tastiest cheese ball at the party! Everyone will love the combination of bacon, ranch, and cheddar. Follow the recipe card below for exact measurements!

• Cream Cheese: Softened cream cheese is best!
• Dry Ranch Dressing Mix: Seasons the cheese ball perfectly.
• Cheddar Cheese: Shredded cheddar cheese pairs well with the bacon and ranch flavors.
• Green Onions: Fresh chopped green onions add flavor and a pop of color.
• Bacon: The best part of the cheese ball! It adds a salty and smokey flavor.
• Pecans: Rolling the cheese ball in crunchy pecans adds flavor and texture.

Bacon Ranch Cheese Ball Recipe

Cheese balls are incredibly easy to make! It comes together quickly and is the perfect last-minute appetizer idea. It’s so addicting and you can never stop at just one bite!

1. Mix: In a medium bowl, mix the cream cheese and dry ranch seasoning using an electric hand mixer. 
2. Add: Add the shredded cheese, green onion, and crumbled bacon.
3. Combine: Mix to combine the ingredients together until incorporated.
4. Shape: Shape the mixture into a ball. I like to use saran wrap for an easy cleaner option!
5. Roll in Nuts and Serve: Place pecans on a plate then roll the cheese ball over the nuts to coat the outside. You can make one big ball or two smaller ones! Store in the refrigerator in an airtight container until you’re ready to serve. Enjoy with crackers or vegetables!

More Cheese Ball Flavors to Enjoy!

Appetizers

Easy Chipped Beef Cheese Ball

1 hour 10 minutes

Appetizers

My Go-To Classic Cheese Ball

1 hour 5 minutes

Appetizers

Jalapeño Bacon Cheese Ball

15 minutes

Appetizers

Everything Bagel Cheese Ball

40 minutes

Print

Bacon Ranch Cheese Ball

This bacon ranch cheese ball will be your favorite go-to appetizer! The winning combination of bacon, ranch seasoning, and cheddar cheese really stands out in this tasty cheese ball. Serve with crackers and watch everyone devour it!

Course Appetizer

Cuisine American

Keyword bacon cheese ball, bacon ranch cheese ball, cheese ball recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 385kcal

Author Alyssa Rivers

Ingredients

• 2 (8-ounce) packages cream cheese
• 1 (1-ounce) packet dry buttermilk ranch dressing mix
• ½ cup shredded cheddar cheese
• ¼ cup thinly sliced green onion
• 6 pieces bacon, cooked and crumbled
• 1 cup pecans or almonds, finely chopped for coating

Instructions

• In a medium bowl, mix the 2 (8-ounce) packages cream cheese and 1 (1-ounce) packet dry buttermilk ranch dressing mix using an electric hand mixer.
• Add the ½ cup shredded cheddar cheese, ¼ cup thinly sliced green onion, and the cooked and crumbled 6 pieces bacon,.
• Mix to combine the ingredients together until incorporated.
• Shape the mixture into a ball. I like to use saran wrap to make it easy!
• Place 1 cup pecans or almonds, on a plate then roll the cheese ball over the nuts to coat the outside. You can make one big ball or two smaller ones!
• Store in the refrigerator in an airtight container until you're ready to serve. Enjoy with crackers or vegetables!

Notes

If you are short on time, buy the real bacon bits and add 1/2 cup.

Updated on December 18, 2024

Originally Posted on December 03, 2012

Nutrition

Calories: 385kcal | Carbohydrates: 8g | Protein: 10g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 663mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg

These tasty Muddy Buddy Bars are a fun twist on the classic snack mix. Crunchy cereal is surrounded by sweet marshmallows, chocolate, and peanut butter. These bars are a fun new way to enjoy this classic flavor combination.

Muddy Buddy Bars Ingredients

When my sweet tooth hits, I love making muddy buddies. So when I saw these muddy buddy bars, I knew I had to make them. They use simple ingredients you probably already have, and they come together easily. For exact measurements, scroll to the bottom of the post.

• Rice Chex Cereal: The base of the bars adds a crunchy texture and all the peanut butter chocolate goodness fills in all the cracks.
• Mini Marshmallows: Similar to rice krispie treats, the marshmallows hold everything together.
• Semi-Sweet Chocolate Chips: I like using semi-sweet chocolate to tame the sweetness you get from the marshmallows and powdered sugar.
• Peanut Butter: Adds a decadent rich flavor that goes so well with chocolate.
• Salted Butter: Gives the bars rich flavor and keeps the chocolate peanut butter mixture smooth.
• Vanilla Extract: Adds a bit of warmth and flavor to the bars.
• Powdered Sugar: The classic dusting of powdered sugar is nostalgic and adds a hint of sweetness.

How to Make Muddy Buddy Bars

This recipe couldn’t be easier. I love heating up my mixture in the microwave. It makes it so simple and keeps everything soft and delicious.

1. Prep: Line a 9×9-inch pan with parchment paper, leaving a 1-inch overhang on either side. Add the Chex cereal to a large bowl.
2. Warm: Add the chocolate chips, peanut butter, and butter to a medium microwave-safe bowl and heat in the microwave in 30-second increments, stirring between each increment, until everything is smooth and completely melted.
3. Melt: Stir in the marshmallows and heat for another 45-60 seconds and stir until the marshmallows are fully melted.
4. Stir: Once the marshmallows are fully melted, stir in the vanilla.
5. Combine: Pour the chocolate mixture over the cereal.
6. Coat: Stir until the cereal is evenly coated.
7. Chill: Transfer the cereal mixture to the prepared pan and even it out as much as you can. Let the bars chill in the fridge for at least an hour until the bars are firm.
8. Dust: Before serving, remove the bars from the pan, dust with powdered sugar, and slice.

More Muddy Buddy Recipes to Try

Recipe Skill Levels

Classic Muddy Buddies (Puppy Chow)

15 minutes

Desserts

Skinny Muddy Buddies

35 minutes

Desserts

Pumpkin Spice Buddies

15 minutes

Print

Muddy Buddy Bars

These tasty Muddy Buddy Bars are a fun twist on the classic snack mix. Crunchy cereal is surrounded by sweet marshmallows, chocolate, and peanut butter. 

Course Dessert

Cuisine American

Keyword Easy Muddy Buddy Bars, Muddy Buddy Bars, Muddy Buddy Bars Recipe

Prep Time 4 minutes minutes

Cook Time 3 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 7 minutes minutes

Servings 12 servings

Calories 384kcal

Author Alyssa Rivers

Ingredients

• 6 cups rice Chex cereal
• 4 cups mini marshmallows
• 1 ½ cups semi-sweet chocolate chips
• ⅔ cup peanut butter
• 6 tablespoons salted butter
• 1 teaspoon vanilla extract
• ⅓ cup powdered sugar

Instructions

• Line a 9×9-inch pan with parchment paper, leaving a 1-inch overhang on either side.
• Add 6 cups rice Chex cereal to a large bowl.
• Add 1 ½ cups semi-sweet chocolate chips, ⅔ cup peanut butter, and 6 tablespoons salted butter to a medium microwave-safe bowl. Heat in the microwave in 30-second increments, stirring between each increment, until everything is smooth and completely melted.
• Stir in 4 cups mini marshmallows and heat for another 45-60 seconds. Stir until the marshmallows are fully melted.
• Stir in 1 teaspoon vanilla extract before pouring the chocolate mixture over the cereal. Stir until the cereal is evenly coated.
• Transfer the cereal mixture to the prepared pan and even it out as much as you can. Let the bars chill in the refrigerator for at least an hour, until the bars are firm.
• Before serving, remove the bars from the pan, dust liberally with ⅓ cup powdered sugar, and slice into bars.

Nutrition

Calories: 384kcal | Carbohydrates: 43g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 231mg | Potassium: 237mg | Fiber: 3g | Sugar: 24g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 6mg

Turtle Cookies are a baked, bite-size brownie loaded with pecans, then filled with a creamy caramel center for a rich, decadent holiday cookie! These turtle cookies are always a huge hit and are gone in minutes.

Ingredients Needed For Turtle Cookies

This list of ingredients is full of pantry staples. You could literally make these right now! Ok, I don’t always have pecans and caramels on hand but I could use what I do have for a fun variation. Scroll to the bottom of the post for exact measurements.

Cookies

• All Purpose Flour: The base of the cookie dough.
• Unsweetened Cocoa Powder: Makes the cookie rich and chocolatey.
• Salt: Super important to enhance the flavor of the chocolate.
• Unsalted Butter: Adds a soft depth of flavor to the cookies.
• Granulated Sugar: Adds a touch of sweetness.
• Egg: Separated, it binds the ingredients together.
• Egg White: Used to roll the cookie dough balls in so the pecans will stick.
• Milk: Makes the dough smooth and creamy.
• Vanilla Extract: Adds a warm flavor that enhances the rest of the ingredients.
• Finely Chopped Pecans: Finely chopped and prepared to add around the rim of the cookie.

Topping

• Soft Caramel Candies: Unwrapped and melted in the middle of the cookie.
• Heavy Cream: Combined with the caramels to make it smooth and creamy.
• Semi-Sweet Chocolate: Creates a beautiful drizzle across the top of the cookie.
• Shortening: Added to the chocolate to make it easier to drizzle.

How to Make Turtle Cookies

This turtle cookie recipe is easy to follow and will be the best decision you will make this holiday season. Your friends and family will be so happy you made them!

1. Combine: Whisk together the flour, cocoa, and salt in a medium bowl. Set aside.
2. Beat: Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter and sugar together on high speed for 3-4 minutes until light and fluffy. Add the egg yolk, milk, and vanilla and mix until incorporated.
3. Chill: Reduce the speed to low and add the flour and cocoa mixture to the butter and sugar mixture until combined. Wrap the dough in plastic wrap and refrigerate for an hour. When the dough is nearly finished chilling, preheat the oven to 350 degrees Fahrenheit, line two baking sheets with parchment paper, and set aside.
4. Roll and Whisk: Scoop and roll the dough into one-inch balls. In a small bowl, whisk the egg whites until frothy. Roll the cookie dough balls in the egg white until fully coated.

Finish Cookies

5. Coat: After coating the balls in egg white, roll them in the chopped pecans until the outside is coated. I like to press the pecans into the dough gently.
6. Indent: Place the balls on the prepared baking sheets, leaving two inches between them. Use a teaspoon to press an indentation into each ball. Bake for 10-12 minutes or until set.
7. Melt: While the cookies are baking, melt the caramel and heavy cream in the microwave in 30-second increments. Stir between each increment until it is fully melted.
8. Fill: Once the cookies are baked, use the teaspoon to press the indentation again since the cookies will puff in the oven. Fill each indentation with the warm caramel, about one scant teaspoon.
9. Drizzle: Melt the chocolate and shortening in the microwave in 20-second increments, then pour the melted chocolate into a sandwich bag. Barely snip the corner and drizzle the chocolate over the turtle cookies.

More Turtle-Inspired Desserts to Try

Desserts

Rolo Pretzel Turtle Recipe

9 minutes

Desserts

Frosted Turtle Brownies

45 minutes

Print

Turtle Cookies

Turtle Cookies are bite-size brownies loaded with pecans, then filled with a creamy caramel center for a rich, decadent holiday cookie! They are always a huge hit and are gone in minutes.

Course Dessert, Snack

Cuisine American

Keyword caramel turtle cookies, chocoalte turtle cookie, chocolate caramel pecan cookies, pecan turtle cookies, turtle cookie recipe, turtle cookies, turtle cookies recipe

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

chill 1 hour hour

Total Time 1 hour hour 37 minutes minutes

Servings 24 cookies

Calories 159kcal

Author Alyssa Rivers

Ingredients

Cookies

• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• ⅔ cup granulated sugar
• 1 large egg separated
• 1 egg white in addition to whole egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ¼ cup pecans finely chopped

Topping

• 14 soft caramel candies
• 3 tablespoons heavy cream
• 2 ounces semi-sweet chocolate
• 1 teaspoon shortening

Instructions

• Whisk together 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, and ¼ teaspoon salt in a medium bowl. Set aside.
• Use a hand mixer or a stand mixer fitted with the paddle attachment to beat ½ cup unsalted butter softened and ⅔ cup granulated sugar together on high speed for 3-4 minutes until light and fluffy. Add 1 large egg yolk (set aside egg white for later), 2 tablespoons milk, and 1 teaspoon vanilla extract and mix until incorporated.
• Reduce the speed to low and add the flour mixture to the sugar mixture until combined. Wrap the dough in plastic wrap and refrigerate for an hour.
• When the dough is nearly finished chilling, preheat the oven to 350 degrees Fahrenheit, line two baking sheets with parchment paper, and set aside.
• Scoop and roll the dough into one-inch balls. In a small bowl, whisk 1 egg white with reserved egg white until frothy.
• Roll the cookie dough balls in the egg white until fully coated, then roll them in 1 ¼ cup pecans chopped until the outside is coated. I like to press the pecans into the dough gently.
• Place the balls on the prepared baking sheets, leaving 2-inch between them. Use a teaspoon to press an indentation into each ball.
• Bake for 10-12 minutes or until set.
• While the cookies are baking, melt 14 soft caramel candies and 3 tablespoons heavy cream in the microwave in 30-second increments, stirring between each increment until it is fully melted.
• Once the cookies are baked, use the teaspoon to press the indentation again since the cookies will puff in the oven. Fill each indentation with the warm caramel, about one scant teaspoon.
• Melt 2 ounces semi-sweet chocolate and 1 teaspoon shortening in the microwave in 20-second increments, then pour the melted chocolate into a sandwich bag. Barely snip the corner and drizzle the chocolate over the cookies.

Notes

Updated on Number 27, 2024

Updated on November 30, 2019

Original Post on December 15, 2013

Nutrition

Calories: 159kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

This festive cranberry pecan cheese ball is an easy appetizer for the holiday season! Everyone will love this creamy cheese ball loaded with delicious texture from the dried cranberries and pecans. Serve this impressive appetizer with crackers and enjoy!

Ingredients Needed

This cranberry pecan cheese ball uses 7 simple ingredients, it is packed full of flavor. The combination of cream cheese and white cheddar cheese is a delicious contrast to the sweetness of the dried cranberries. Finish it off with crunchy pecans then you have a winning Christmas appetizer!

• Cream Cheese: Softened cream cheese is best!
• Garlic Powder and Onion Powder: Seasons the cheese ball perfectly.
• Sharp White Cheddar Cheese: If you’ve never had white cheddar cheese, it is incredible…especially in this recipe!
• Green Onions: Fresh chopped green onions add flavor and a pop of color.
• Dried Cranberries: Adds a sweet soft texture to the cheese ball!
• Pecans: Rolling the cheese ball in crunchy pecans adds flavor and texture.

Let’s Make a Cranberry Pecan Cheese Ball!

Whip up this easy appetizer in 10 minutes! It’s important to use softened cream cheese so your cheese ball mixes easily! This is a perfect recipe for making ahead of time and your guests will love this recipe!

1. Beat: Using an electric hand mixer, beat the cream cheese, garlic powder, and onion powder in a large bowl.
2. Combine: Add the cheese, green onions, and ¾ cup dried cranberries to the cream cheese mixture.
3. Mix: Mix until incorporated well into the cream cheese mixture.
4. Shape and Refrigerate: Shape the mixture into a ball using plastic wrap to make it easy! Cover and chill refrigerate the cheese ball for at least 1 hour.
5. Roll in Pecans: Place the chopped pecans on a plate. Roll the cheese ball over the pecans and coat the outside of the cheese ball evenly.
6. Garnish and Serve: Add on the remaining ¼ cup dried cranberries and additional green onions to add color! Serve with crackers and enjoy!

Sweet and Savory Cheese Balls to Try!

Did you know that cheese balls can be either savory or sweet? They are a perfect appetizer or a fun twist on a dessert. I can’t wait for you to try some of my favorites!

Appetizers

Easy Chipped Beef Cheese Ball

1 hour 10 minutes

Appetizers

Best Ever Pineapple Cheese Ball

15 minutes

Appetizers

Cannoli Cheeseball

10 minutes

Print

Cranberry Pecan Cheese Ball

This festive cranberry pecan cheese ball is an easy appetizer for the holiday season! Everyone will love this creamy cheese ball loaded with delicious texture from the dried cranberries and pecans. Serve this impressive appetizer with crackers and enjoy!

Course Appetizer

Cuisine American

Keyword cranberry cheese ball, cranberry pecan cheese ball recipe, fall appetizer

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 people

Calories 154kcal

Author Alyssa Rivers

Ingredients

• 2 (8-ounce) packages softened cream cheese,
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup shredded sharp white cheddar cheese
• ¼ cup chopped green onions
• ¾ cup chopped dried cranberries

For topping

• 1 cup chopped pecans
• 1/4 cup chopped dried cranberries
• chopped green onions

Instructions

• Using an electric hand mixer, mix 2 (8-ounce) packages softened cream cheese, ½ teaspoon garlic powder, and ½ teaspoon onion powder in a large bowl.
• Add 1 cup shredded sharp white cheddar cheese, ¼ cup chopped green onions, and ¾ cup chopped dried cranberries to the cream cheese mixture. Mix until incorporated well into the cream cheese mixture.
• Shape the mixture into a ball using plastic wrap to make it easy. Cover and refrigerate the cheese ball for at least 1 hour.

For the topping

• Place 1 cup chopped pecans on a plate. Roll the cheese ball over the pecans and coat the outside of the cheese ball evenly.
• Add 1/4 cup chopped dried cranberries and additional chopped green onions . Serve with crackers and enjoy!

Nutrition

Calories: 154kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 65mg | Fiber: 2g | Sugar: 9g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 0.4mg