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Party Plan: Nothing But Net

We’ve got a winning strategy for a sports-themed party with plenty of snacks and desserts to fuel your cheering section. No matter what the score is when the buzzer rings, you may just want to do the wave in your living room.

Be ready for the next big game with a recipe roster full of sweet treats and hearty snacks for your favorite sports fans. Set a playful tone with a bowl of REESE’S® Mascot Mix or a chocolate player-topped All-Star Team Cupcakes and then savor the taste of victory alongside savory nibbles like RITZ® Kickin' Buffalo Cheese Bites, “Cuban” Sandwiches and Cheesy Sausage Dip with WHEAT THINS® Crackers.

REESE’S Mascot Mix

REESE’S Mascot Mix

Get peanut butter fans on their feet with this easy to multiply snack. Just toss your favorite peanut butter treats with a few handfuls of mixed nuts and your crowd will be cheering in no time.

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 2 cups peanut butter filled pretzels
  • 1 1/3 cups (one 8-oz. pkg.) REESE'S® Minis Peanut Butter Cups
  • 1 cup sesame nut mix
  • 1 cup mixed nuts
  • 1/2 cup REESE'S PIECES Candies
Directions:
  1. Stir together pretzels, mini peanut butter cups, sesame nut mix, mixed nuts and candies.
  2. Stir in cool, dry place.

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REESE’S Sweet & Salty Slam Dunk Bars

REESE’S Sweet & Salty Slam Dunk Bars

Sweet and salty is a taste combination that wins every time, whether you set these crave-worthy bars on a platter or sneak them into a lunchbox

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 3 cups coarsely broken twist pretzels or stick pretzels
  • 1 cup unsalted peanuts, coarsely chopped
  • 1/4 cup (1/2 stick) butter or margarine
  • 4 cups miniature marshmallows or 40 regular marshmallows
  • 1 1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided
  • 1/3 cup REESE'S PIECES Candies
Directions:
  1. Line a 9-inch square pan with foil and butter foil. Stir together pretzel pieces and peanuts in large bowl.
  2. Place butter in large microwave-safe bowl. Microwave on high (100%) for 45 seconds or until melted.
  3. Add marshmallows and 1 cup mini peanut butter cups; stir to coat with butter.
  4. Microwave on high 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each heating, until marshmallows and peanut butter cups are melted when stirred.
  5. Immediately add pretzel mixture, stirring until well coated. Press mixture evenly in prepared pan.
  6. Sprinkle remaining peanut butter cups and candies over mixture, pressing in lightly. Cool completely.
  7. Use foil to lift candy out of pan; peel off foil. Cut into bars. Makes 16 to 20 bars.

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REESE'S Perfect Play Peanut Butter Snacks

REESE'S Perfect Play Peanut Butter Snacks

Take rice cereal treats to the next peanut-butter-filled-level with this easy adaptation that’s perfect for parties.

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 1 1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided*
  • 3/4 cup REESE'S PIECES Candies, divided
  • 1/4 cup (1/2 stick) butter or margarine
  • 40 (10-oz. pkg.) marshmallows or 4 cups miniature marshmallows
  • 5 cups crisp rice cereal
Directions:
  1. Butter 9-inch square pan or 11x7x2-inch pan. Set aside 1/3 cup mini peanut butter cups and 2 Tbsp. candies.
  2. Place butter in large microwave-safe bowl. Microwave on high (100%) 45 seconds or until melted. Add marshmallows; stir to coat with butter. Microwave on high 1 minute; stir. If necessary, microwave on high an additional 15 seconds at a time, stirring after each heating, until marshmallows are melted when stirred.
  3. Immediately add cereal, stirring until well coated. Fold in remaining 1 cup mini peanut butter cups and candies. Press mixture evenly in prepared pan. Sprinkle reserved peanut butter cups and candies on surface, pressing in lightly. Cool completely. Cut into bars. Makes 16 to 20 bars.

*11 REESE'S Snack Size Peanut Butter Cups or 27 REESE'S Peanut Butter Cups Miniatures may also be used. Remove wrappers from peanut butter cups. Cut each snack size cup into 8 equal wedges and set aside 16 wedges for the top. Cut each miniature cup into 4 equal wedges, setting aside 24 wedges for topping. Follow the above directions.

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REESE'S Basketball Court Cake

REESE'S Basketball Court Cake

Create a delicious world for chocolate-lovers and basketball fans alike with a cake that’s a full court press of fun and whimsy.

Cook time: 20-25 min | Prep time: X min | Serves: 18 | Yields: 1 cake
 
Ingredients:

Basketball Court Cake

  • 1 cup water
  • 1 cup (2 sticks) butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs
  • 3/4 cup sour cream
Decorative Court
  • 2 Tbsp. HERSHEY'S Milk Chocolate Chips
  • 36 REESE'S Minis Peanut Butter Cups, divided
  • 1 KIT KAT Bar, divided
  • 2 square graham crackers
  • 2 cans (16 oz. each) creamy vanilla ready-to-spread frosting, divided
  • Yellow food color
  • 3/4 cup creamy peanut butter
  • REESE'S PIECES Candies (optional)
  • Red food color
Directions:

Cake

  1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch disposable foil baking pan or jelly-roll pan.
  2. Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside.
  3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
  4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack or if serving on cake board, cool 10 minutes; remove from pan to wire rack. Cool completely.
Decorations
  1. Prepare Basketball Court Cake. Cover cake board with foil if not serving cake from pan.
  2. Place milk chocolate chips in heavy-duty food storage bag. Microwave on medium (50%) 30 seconds. Knead bag and chips. If necessary, microwave on medium an additional 10 seconds at a time, kneading bag and chips after each heating until chips are melted and smooth.
  3. Cut off one corner of bag about 1/4 inch from tip. Assemble 10 basketball players, 2 benches and 2 backstops. To make basketball players, use melted chocolate to attach the tops of 2 mini peanut butter cups together to form body. Attach additional peanut butter cup (standing on edge) to body to make head.
  4. Cut KIT KAT Bar into 4 sections. To make benches, attach 1 mini peanut butter cup to bottom side of each end of 2 sections. For backstops, cut small section from the backs of 2 mini peanut butter cups so that you have a straight surface. Attach this smooth side to approximately the center of the graham cracker square with the melted chocolate. When set, attach 1 cracker to front of 1 candy bar section about 1 inch from top. Repeat for second backstop. Allow chocolate to set.
  5. Tint 1/2 frosting to desired shade of orange (2 drops yellow food color for each 1 drop red food color); place in heavy-duty food storage bag. Set aside. Stir peanut butter into remaining frosting; frost cake.
  6. Mark basketball court lines. Cut tip off bag of orange frosting about 1/4 inch from tip; pipe orange frosting along marked lines.
  7. Place basketball players and benches in position. Push backstops into ends of court. If cake is on cake board garnish bottom edges of cake with REESE'S PIECES Candies, if desired. About 18 servings.

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REESE’S All-Star Team Cupcakes

REESE’S All-Star Team Cupcakes

Team spirit is the name of the game when it comes to making these creative cupcakes. Enlist your kids to help give each peanut butter cup player a unique look.

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • REESE'S Snack Size Peanut Butter Cups
  • REESE'S Miniatures Peanut Butter Cups
  • 1/4 cup HERSHEY'S Milk Chocolate Chips
All-Star Chocolate Cupcakes
  • 2 cup sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water
All-Star Royal Icing
  • 2-1/4 cups powdered sugar
  • 2 Tbsp. warm water, plus more if needed
  • 1 Tbsp. pasteurized dried egg whites (meringue powder)
  • Food color
Directions:
  1. Prepare All-Star Chocolate Cupcakes. Cool completely.
  2. Remove wrapper from desired number of peanut butter cups. (Each player-topped cupcake will require 1 snack size peanut butter cup and 1 miniature peanut butter cup.) Cut across top and bottom of each snack size peanut butter cup about 1/4 inch from edge to make straight edges.
  3. Place milk chocolate chips in heavy-duty food storage bag. Microwave at medium (50%) 30 seconds; knead bag and chips. If necessary, microwave at medium an additional 10 seconds at a time, kneading bag and chips after each heating, until chips are melted and smooth. Push melted chocolate to one corner of bag; cut off bag corner about 1/4 inch from tip. Use to "glue" player parts together.
  4. Attach straight edge of miniature peanut butter cup to one straight edge of larger peanut butter cup with melted chocolate to form basketball player body. Allow chocolate to set.
  5. Prepare All-Start Royal Icing; tint as desired. Decorate players with shirts and shirt numbers. Add facial features, if desired. Allow icing to harden. (TIP: If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging surface of peanut butter cups.
  6. Frost cupcakes. Add basketball player to top of each cupcake. Support players with wooden picks if necessary. (Remember to remove before eating.)
All-Star Chocolate Cupcakes
  1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
  3. Bake 22 to 25 minutes or until wooden pick inserted into center comes out clean. Cool completely. About 30 cupcakes.
All-Star Royal Icing
  1. Stir together powdered sugar, 2 Tbsp. warm water and pasteurized dried egg whites (meringue powder).
  2. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 tsp. at a time, if too thick.
  3. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out.
  4. Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency. Makes 1 cup icing.

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RITZ Kickin' Buffalo Cheese Bites

RITZ Kickin' Buffalo Cheese Bites

If your guests are clambering for heat, an extra dash of hot pepper sauce before serving will take these appetizers from Buffalo-style to “Inferno-style” in no time flat.

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 3 oz. colby and monterey jack cheese, cut into 12 slices
  • 1/2 cup finely chopped cooked chicken breast
  • 2 tbsp. buffalo wing sauce
  • 24 RITZ® Crackers
  • 2 tbsp. blue cheese dressing
Directions:
  1. Cut cheese slices diagonally in half. Toss chicken with sauce. Top crackers with cheese and chicken mixture; place 6 on microwaveable plate.
  2. Microwave on high 10 to 15 seconds, or until cheese begins to melt.
  3. Repeat with remaining topped crackers.
  4. Drizzle with dressing. Serve warm.

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RITZ "Cuban" Sandwich

RITZ "Cuban" Sandwich

Enjoy all the flavor of a Cuban sandwich without the sandwich. You can use ham, deli-style turkey, or a little of both. Just don’t forget the pickle!

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 12 RITZ® Crackers
  • 2 slices deli-style brown sugar ham, cut into thirds
  • 1 oz. Colby and Monterey Jack cheese, cut into 6 thin slices
  • 6 thin slices kosher dill pickles
  • 2 tsp. spicy brown mustard
Directions:
  1. Top 6 crackers with ham, cheese, pickles and mustard; cover each with second cracker.
  2. Place on microwaveable plate.
  3. Microwave on high 10 sec. or until cheese begins to melt.

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Rebound Bacon Ranch Dip

Rebound Bacon Ranch Dip

By swapping the full-fat ingredients for some lighter alternatives, you can make this crowd-pleasing dip a more regular family favorite.

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 2 cups light ranch dressing
  • 1 cup light sour cream
  • 1/2 cup grated reduced-fat Parmesan cheese
  • 2 green onions, sliced
  • 1 pkg. (2.8 oz.) fully-cooked bacon pieces or 1 pkg. (3 oz.) bacon bits.
  • RITZ® Toasted Chips
Directions:
  1. Mix all ingredients.
  2. Refrigerate several hours or until chilled.
  3. Serve with RITZ® Toasted Chips.

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Italian Spinach Dip with WHEAT THINS Crackers

Italian Spinach Dip with WHEAT THINS Crackers

When there isn’t much time on your party prep shot clock you can whip up this garden-inspired Italian dip in just a few minutes the night before. Serve with cut vegetables in addition to the snacks for a little extra crunch

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 envelope (0.7 oz.) Italian salad dressing mix
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 can (8 oz.) water chestnuts, drained, chopped
  • 1/2 cup chopped red peppers
  • 1/4 tsp. ground red pepper/ cayenne (optional, for extra heat)
  • WHEAT THINS® Crackers or RITZ® Toasted Chips
Directions:
  1. Mix first 3 ingredients in medium bowl until well blended. Stir in all remaining ingredients except WHEAT THINS.
  2. Refrigerate several hours or until chilled.
  3. Serve with WHEAT THINS or RITZ.

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Cheesy Sausage Dip with WHEAT THINS Crackers

Cheesy Sausage Dip with WHEAT THINS Crackers

Top this irresistible sausage dip with a sprinkle of extra cheese and chopped scallions, then stand back and watch your party guests sprint to the buffet!

Cook Time: (X) min | Prep time: (X) min | Serves: 14 | Yields: 14
 
Ingredients:
  • 3/4 lb. hot Italian sausage links, casings removed
  • 1/3 cup each finely chopped green and red peppers
  • 2 Tbsp. flour
  • 2 cups whole milk
  • 2 cups shredded pepper jack cheese or white cheddar cheese
  • WHEAT THINS Crackers® or RITZ® Toasted Chips
Directions:
  1. Crumble sausage into medium saucepan; cook on medium-high heat 2 min., stirring frequently. Add peppers; cook and stir 1 min. or until sausage is done.
  2. Remove sausage mixture from pan with slotted spoon; set aside. Whisk flour into drippings in pan until blended; cook and stir 1 min. Gradually stir in milk until blended. Bring to boil; simmer on medium-low heat 2 min., stirring occasionally.
  3. Return sausage mixture to pan. Add cheese; cook 2 min. or until melted, stirring frequently. Serve with WHEAT THINS or RITZ.

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