Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
24
Yield:
2 dozen
Ingredients
Directions
Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.
Cook's Note:
When decorating, rip off tiny leaves of parsley and place under the pretzel sticks on top of the balls, if desired.
Nutrition Facts (per serving)
180
Calories
9g
Fat
19g
Carbs
6g
Protein
