To me, the food served at a Super Bowl party is as important as the game itself. Desserts, in particular, can take any event to a whole new level.
What I truly appreciate about my go-to dessert options is how easy they are to make. None of the recipes I’ve included here are labor-intensive; in fact, besides the brownies, you could whip up any of these in a jiffy.
And that’s another thing I love about these desserts: they are all delicious, appealing to the eye, and most important of all, perfect for serving to a crowd.
The 18 Best Super Bowl Desserts
1. Super Bowl Brownie Bites
I love making tiny, bite-sized brownies for the Super Bowl. My Super Bowl Brownie Bites pack in the flavor and richness that you want for a game-day dessert.
They combine excellent chocolate flavor (from semi-sweet chocolate chips) with the texture of a chewy brownie. The best part about these treats is that they don’t just have to be served during the Super Bowl.
They’re perfect for any time you have guests over, especially if they’re fans of football.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- Mini cupcake liners
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a mini muffin tin by placing mini cupcake liners in each well.
2. In a medium saucepan, melt the butter over medium heat. Take the saucepan off the heat and smoothly mix in both sugars and the cocoa powder.
3. To the mixture, add salt and vanilla extract, then beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Add the flour and mix until just combined, then fold in the chocolate chips.
5. Evenly distribute the batter among the prepared mini muffin cups, filling each one about three-quarters full.
6. Put in the already heated oven and let them bake for 12-15 minutes. The center of the brownie bite should be tested with a toothpick. If it comes out with just a few moist crumbs on it, the bites are done. They should cool in the pan and then be transferred to a wire rack to cool completely.
2. Super Bowl Touchdown Tiramisu
Meet a game-day dessert hero – Touchdown Tiramisu, a delightful twist on a beloved classic. I take the ingredients that are present in a classic tiramisu—mascarpone cheese, vanilla, and coffee—and use them to create an ice cream that brings together that same flavor combination in a new way.
I layer the ice cream with coffee-soaked ladyfingers and pieces of vanilla ice cream. The whole concoction is laced with coffee liqueur and dusted with cocoa powder before being sealed in the pint container.
Ingredients
1 cup heavy cream
8 oz mascarpone cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup strong brewed coffee, cooled
3 tablespoons coffee liqueur (optional)
24 ladyfingers
2 tablespoons unsweetened cocoa powder
Dark chocolate shavings or chocolate chips for garnish
Instructions
1. In a spacious mixing bowl, whip the heavy cream until it reaches the stage of soft peaks. Then, keep it at your side until needed.
2. In a separate bowl, combine mascarpone, sugar, and vanilla. Mixture should be smooth. Next, you will take 1 1/2 cups of whipped cream and gently fold it into this mixture.
3. In a wide, flat bowl, combine the coffee and, if you’re using it, the coffee liqueur. Take each ladyfinger in turn and dip it into the mixture. You want it coated and infused with the liquid, but it shouldn’t be falling apart or any wetter than it would normally be after a quick dip in the pool.
4. Set a layer of saturated ladyfingers in the base of a 9×9-inch dish. On this foundation, I want you to put the first half of the mascarpone mixture.
5. Do the same with another layer of ladyfingers soaked in syrup and a second layer of the mascarpone mixture.
6. Lightly coat the surface with some unsweetened cocoa powder and top with shavings or chips of dark chocolate. For the best taste and texture, refrigerate for at least 4 hours or overnight before serving.
3. Super Bowl Championship Cheesecake Bars
In my opinion, the easiest way to whip up dessert magic is with my Championship Cheesecake Bars. This recipe unites a buttery graham cracker crust with a dreamy filling of softened cream cheese, eggs, and the finest vanilla extract.
I like to sub in mini chocolate chips on top for a delicious little added touch of fun.
Ingredients
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
1/4 cup mini chocolate chips (optional for topping)
Instructions
1. Set your oven to 325°F (163°C) and prepare a 9×9-inch baking pan by lining it with parchment paper. Make sure to leave some paper hanging over the sides—it’ll make removing the finished product a lot easier.
2. Take a small bowl and put into it some graham cracker crumbs, melted butter, and sugar. What you should have is a combination that looks like it could almost be the filling for a cheesecake. .
3. In a large mixing bowl, combine the softened cream cheese and 1/2 cup of granulated sugar. Beat them together until they form a smooth mixture. Incorporate the eggs into the mixture one at a time, ensuring that the mixture is well combined and smooth before adding the next egg. After all the eggs are incorporated, add the sour cream and vanilla extract, stirring until everything is just combined.
4. Carefully blend in the all-purpose flour until completely incorporated. Pour the cheesecake batter onto the graham cracker crust and spread it evenly across the surface.
5. If you want to, you can sprinkle mini chocolate chips over the top of the cheesecake layer. Bake for 30-35 minutes or until the edges are set and the center of the cheesecake is slightly jiggly.
6. Let the cheesecake bars cool to room temperature, then place in the refrigerator for a minimum of 2 hours. After they have sufficiently chilled, cut into bars and serve.
4. Super Bowl Gridiron Ganache Cupcakes
Gridiron Ganache Cupcakes bring the game to the dessert table. These dark chocolate creations are made with mild, unsweetened cocoa powder and finely chopped dark chocolate.
They’re topped, rather generously, with a smooth chocolate ganache. And then comes the fun.
In honor of the game’s inherent roughness and the competition’s overall athleticism, variously shaped and colored sprinkles make these cupcakes pop.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup heavy cream
4 ounces dark chocolate, finely chopped
Football-themed sprinkles for decoration
Instructions
1. The oven should be set to 350°F (175°C) and a cupcake pan should be prepared with paper liners.
2. Flour, cocoa, baking powder, and salt in a bowl
3. In another sizeable bowl, beat the butter and sugar together until they are light and fluffy. Add the eggs one by one, mixing each in until thoroughly combined before adding the next. Then blend in the vanilla.
4. Slowly incorporate the dry mixture into the creamed mixture, combining it in the bowl with the milk, starting and finishing with the dry ingredients. Work the mixture until it is just combined.
5. Distribute the batter evenly into the cupcake liners, filling each one about two-thirds full. Bake them for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Remove the cupcakes from the oven and let them cool completely in the pan.
6. To make the ganache, bring the heavy cream just to a boil in a saucepan, then pour it over the chopped dark chocolate. After allowing the mixture to sit for a few moments, stir it until you achieve a smooth, glossy consistency. Once your cupcakes have cooled, add the ganacheÂ
5. Super Bowl Victory Vanilla Cupcakes
Victory Vanilla Cupcakes bring a delightful harmony of texture and flavor with ingredients like all-purpose flour, unsalted butter, and pure vanilla extract. What I love about these cupcakes is their incredible moisture, which I attribute to the use of whole milk and sour cream.
But the real reason I hold these cupcakes in such high regard is that baking them is a delightful, not to say captivating, experience.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
1/4 cup sour cream
Instructions
1. Your oven should be at 350°F (175°C) when you start, and a cupcake pan needs to be readied with paper liners.
2. In a bowl of medium size, combine the flour, baking powder, and salt, and whisk them together. Set this mixture aside.
3. In a big bowl, whip the butter and sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, mixing each one in well before adding the next. Stir in the vanilla.
4. The dry ingredients were added to the butter mixture in small amounts, alternating with the milk and sour cream, and we started and ended with the dry ingredients. We mixed it until it just combined.
5. Distribute the batter equally among the cupcake liners, filling each one about two-thirds of the way full.
6. The cupcakes should be baked for 18 to 20 minutes—up to 22 minutes may be necessary for a toothpick to emerge clean from the center. Then the necessary cooling can be done in two parts: one in the pan for 5 minutes and one on a wire rack until the cupcakes are room temperature and can be handled easily.
6. Super Bowl Halftime Blondies
Blondies are my jam. When I want to whip up something simple that will please a group, I make these buttery beauties.
To their base of butter, brown sugar, and melted chocolate (or, if I’m feeling decadent, chocolate and cacao), I add a hefty dose of vanilla extract, some chopped nuts , and a dash of salt. These are perfect for the base of a sundae or eaten warm, with or without ice cream.
Ingredients
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup chopped nuts (such as pecans or walnuts, optional)
Instructions
1. Set your oven to 350°F (175°C) to warm up while you prepare your baking dish. Use a 9×13-inch pan, and line it with parchment paper or grease it lightly.
2. In a sizable mixing bowl, combine the warm melted butter, brown sugar, and granulated sugar, mixing them well until smooth. Beat in the eggs one at a time, taking care to blend them in completely before adding the next. Then, stir in the vanilla extract.
3. Whisk together the flour, baking powder, baking soda, and salt in another bowl. Slowly mix in the dry ingredients with the wet ingredients until they are just combined.
4. Gently incorporate the chocolate chips and nuts (if you’re using them).
5. Pour the batter into the prepped baking dish, smoothing it to an even layer. Bake for 25 to 30 minutes, or until the edges turn golden and a toothpick poked into the center reveals a few moist crumbs.
6. Let the blondies cool in the pan before slicing them into squares and serving.
7.Super Bowl End Zone Eclairs
I take great pleasure in creating flawless eclairs, with their crisp shells and sumptuous filling. I mix water, unsalted butter, and flour to form a light choux pastry.
I whip heavy cream with powdered sugar and vanilla extract to create the lustrous insides of the eclairs. The eclairs must be topped with a smooth glaze made of dark chocolate.
Ingredients
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 teaspoon sugar
1/2 teaspoon salt
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy cream for chocolate glaze
Instructions
1. Set your oven to 400°F (200°C) to preheat, and take a baking sheet to line with parchment paper.
2. In a saucepan, combine 1 cup of water, butter, sugar, and salt, and bring to a boil. When the mixture is at a full boil, stir in the flour all at once and continue stirring until the dough pulls completely away from the sides of the pan. Cook for another minute or so, then remove from heat.
3. Take the mixture off the heat and incorporate the eggs one by one, beating well after each addition, until the mixture is smooth and shiny. Use a pastry bag with a plain round tip or a spoon to form 3-inch-long éclairs on the baking sheet. Space them 3 inches apart.
4. Cook for 20 to 25 minutes or until the item reaches a golden-brown color and appears to be puffed. Once that is achieved, place it on a wire rack and allow it to cool completely.
5. To prepare the filling, beat 2 cups of heavy cream with confectioner’s sugar and vanilla extract until stiff peaks form. Cut the éclairs in half lengthwise and pipe in whipped cream.
6. To make the glaze, warm a half-cup of cream and pour it over the chocolate chips. Allow the mixture to sit for 2 minutes, then stir it until completely smooth. Once the eclairs are filled, dip the tops in the glaze and allow them to set before serving.
8.Super Bowl Field Goal Fudge
Field Goal Fudge richly expresses chocolate, semi-sweet chocolate chips, and sweetened condensed milk. Mine includes a hint of vanilla extract; extremely rare is the fudge without some kind of nut or mini marshmallow for additional texture.
Ingredients
2 cups semi-sweet chocolate chips
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup mini marshmallows (optional)
Instructions
1. Prepare an 8-inch square baking pan by greasing it with cooking spray or lining it with parchment paper.
2. In a medium saucepan, combine the chocolate chips and sweetened condensed milk. Keep the heat on low and make sure to stir almost constantly to prevent the chocolate from scorching. Once it appears that the chocolate is not melting any further, you are done.
3. Take the saucepan off the heat and mix in the vanilla extract and salt. If you want, fold in some nuts and mini marshmallows.
4. Pour the fudge into the prepared baking pan. Use a spatula to spread it out evenly.
5. Refrigerate the fudge for a minimum of 2 hours or until it is firm.
6. When the fudge has solidified, take it out of the pan, and cut it into small, bite-sized squares. Serve and enjoy! If you have any leftovers, store them in an airtight container.
9. Super Bowl Game Day Cookies
Game day is when I really like to bake. There’s just something about cookies that makes the whole experience more special, more fun.
Cookies are so portable and shareable, so you can bring them with you and spread the cheer. They’re also pretty impressive in their own right, with all the variations from which to choose.
You can make them in any form you can imagine, and decorate them so that they tell a specific story.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chocolate chips
1 cup chopped pecans or walnuts (optional)
Colored sugar or sprinkles in your team’s colors
Instructions
1. Set your oven to 350°F (175°C) to heat. Prepare a baking sheet by lining it with parchment paper.
2. In a big mixing bowl, soften the butter and beat it with the granulated and brown sugars until light and fluffy. Add the eggs one by one and beat well after each addition. Add the vanilla extract and mix well.
3. Whisk the all-purpose flour, baking soda, and salt in another bowl. Add the dry ingredients to the wet ingredients and mix until just combined.
4. If you’re using nuts, fold them in along with the chocolate chips. After adding these key ingredients, be sure to mix gently, so they become evenly distributed throughout this batter.
5. Scoop out tablespoon-sized amounts of dough and form them into balls. Space them evenly on the prepared baking sheet. Then, in a gesture that will have your guests believing you deserve the title of Nosh of the Year, you’ll take colored sugar or sprinkles and artfully scatter them atop the dough balls.
6. Cook for 10-12 minutes, or until the golden brown color is achieved on the edges. Leave the cookies on the sheet for 5 minutes, then move them to a rack to finish cooling.
10. Super Bowl Kickoff Chocolate Chip Cookies
There is nothing like a traditional chocolate chip cookie, and there is no cookie I love to make more than a traditional chocolate chip cookie. You start with unsalted butter, of course, the best and most basic building block of any cookie, and then you add sugar—both brown and white, in my case—for the delightful texture and caramel sweetness.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips
Instructions
1. Set the temperature of your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the baking sheet by lining it with either parchment paper or a silicone baking mat.
2. Whisk the flour and baking soda together in a small bowl; put aside.
3. In a big mixing bowl, cream together the butter and both sugars with an electric mixer on medium speed until light and fluffy. Add the salt, vanilla extract, and eggs, one at a time, beating well with the electric mixer after each addition.
4. Slowly incorporate the flour mixture into the wet ingredients, mixing just until the two are combined. With a spatula or wooden spoon, fold in the chocolate chips.
5. Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the baking sheet that has been prepped, placing the mounds about 2 inches apart from one another.
6. The cookies should be baked for a period of 10 to 12 minutes, or until their edges have turned a delightful golden brown. Let them rest on the baking sheet for 5 minutes after coming out of the oven; this will ensure that they maintain their structure when they are moved to a wire rack to finish cooling.Â
11. Super Bowl Sundae Bar
The experience of a sundae bar is delightful and interactive, pulling everyone together. It is simple enough to set up and offer a few classic ice cream flavors—think vanilla, chocolate, and strawberry—that allow the toppings to really shine.
And shine they do, when they include hot fudge sauce, chopped nuts, and crushed cookies, all making a beeline for great company and tasty treats.
Ingredients
Vanilla ice cream
Chocolate ice cream
Strawberry ice cream
Hot fudge sauce
Caramel sauce
Whipped cream
Chopped nuts (such as peanuts or almonds)
Maraschino cherries
Crushed cookies (like Oreos or graham crackers)
Fresh fruit (such as sliced bananas or strawberries)
Sprinkles
Instructions
1. Start by assembling your sundae bar on a table or counter. Place the three main ice cream flavors—vanilla, chocolate, and strawberry—in appropriate serving containers, and make sure they are well contained. A good display means the ice cream won’t end up on your guests’ shirts.
2. Put your toppings in little bowls. Use hot fudge sauce, caramel sauce, chopped nuts, crushed cookies, fresh fruit, and sprinkles to make your sundaes.
3. Ensure that there is an assortment of spoons, ice cream scoops, and bowls or cups for your visitors to use while constructing their sundaes.
4. Direct your visitors to ladle their chosen varieties of ice creamÂ
5. Let them make their sundaes their own. Allow them to choose from various sauces and toppings to create very personalized sundaes. Finish off with the obligatory dollop of whipped cream and a cherry on top.
6. Savor the sundae concoctions while watching the Super Bowl!
12. Super Bowl Overtime Oreo Truffles
It’s something of a passion of mine to create uncomplicated yet satisfying desserts, and these absolutely delightful truffles are an example of that. Made with crushed Oreo cookies, soft cream cheese, and an easy chocolate coating, they’re heads-and-tails better (and safer) even than cake pops.
They take minutes to whip up, and then you just let them chill and prettify before serving.
Ingredients
36 Oreo cookies
8 oz cream cheese, softened
12 oz semisweet chocolate chips or candy melts
Sprinkles or crushed Oreos for garnish (optional)
Instructions
1. Using either a food processor or a rolling pin, crush the Oreo cookies into fine crumbs. If you use the latter method, be sure to place the cookies in a ziplock bag first.
2. In a big bowl, blend the crushed Oreos with the softened cream cheese until the mixture is completely combined and flawlessly smooth.
3. Form the mixture into 1-inch spheres and arrange them on a baking sheet lined with parchment paper.
4. Refrigerate the balls for approximately 30 minutes, or until they are firm.
5. Melt the chocolate chips or candy melts.
6. Take the Oreo balls that have chilled in the refrigerator and coat them in melted chocolate. When doing so, make sure to let the chocolate drip off the Oreo balls before placing them back onto the parchment paper. If you like, add some color to your truffles by using sprinkles or by finely chopping some more Oreos and using them as a topping.
7. Prior to serving, the truffles can benefit from resting in the refrigerator for a minimum of 15 minutes. This time allows the chocolate surrounding the truffles to fully set.
13. Super Bowl Touchdown Tarts
I enjoy making these charming Touchdown Tarts from easy-to-handle ingredients such as pie crusts, fruit preserves, and a Little Bit of Lovin’. They’re baked to a golden brown, drizzled with a sweet glaze, and topped with the colorful sprinkles that make them look as fun as they taste.
Ingredients
1 package refrigerated pie crusts (2 crusts)
1/3 cup fruit preserves or jam (your choice of flavor)
1 egg
1 tablespoon water
1 cup powdered sugar
2-3 tablespoons milk
Sprinkles or colored sugar for decoration
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.
2. Roll out the pie crusts and cut them into small rectangles, approximately 3 inches by 4 inches. You should have around 8 or 9 pairs of small rectangles, giving you an even number of mini pastries to work with.
3. Put a spoonful of fruit preserves right at the center of half the rectangles, and be sure to leave a nice, wide border around the edges.
4. In a tiny dish, combine an egg with some water and beat them together. Use the egg wash to paint around the edges of the filled rectangles. Then, with the unfaced side down, lay the remaining rectangles atop the filled ones and press down on the edges to seal them.
5. Put the tarts on the baking sheet you prepared earlier and bake them for 15 to 18 minutes. They should be golden brown when you remove them from the oven. Allow the tarts to cool completely before serving them.
6. In a separate bowl, combine icing sugar and milk to form a glaze. Drizzle this heavenly mixture over the tarts and add a touch of color with some sprinkles. You can also add whole berries, or other fruit.
14. Super Bowl Playoff Pecan Pie Bars
I take great pleasure in making Playoff Pecan Pie Bars, a sweet that combines a delicate crust of flour, brown sugar, and butter with a gooey filling of pecans, corn syrup, and just a touch of vanilla. Not your average dessert bars, these are a delicious way to shake up your dessert routine.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 cup chopped pecans
- 1 cup light corn syrup
- 2/3 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
1. Set your oven to 350°F (175°C) to start heating. Use grease to prepare a 9×9-inch baking pan for the batter.
2. Combine the flour, brown sugar, and softened butter in a mixing bowl of medium size. Mix them together until they are crumbly. Then, press this mixture into the bottom of the prepared baking pan to form an even crust.
3. Preheat the oven and bake the crust for roughly 10 to 12 minutes. You want it to be just set and light golden brown.
4. In the meantime, in a big bowl, mix the corn syrup, sugar, eggs, vanilla, and salt together until they’re smooth. Add the chopped pecans, stir them in, and you’re done with that.
5. Once the crust has finished its time in the oven, evenly pour the pecan mixture over the hot crust.
6. Put the pan back in the oven, and bake for another 25-30 minutes until the filling is set. Afterward, allow the bars to cool all the way before you cut and serve them.
15. Super Bowl Stadium S’mores Bars
I take pleasure in mixing together timeless flavors and presenting them in fantastic new forms. My s’mores bars just might be my favorite instance of this.
Using ingredients like crushed graham crackers and semi-sweet chocolate chips, I pay homage to the common campfire delicacy while simultaneously making it 10 times easier to eat, 20 times more fun to serve, and 100 times more creative in terms of potential presentation options. Seriously, I dare you to find a dessert that is more satisfying than these.
Ingredients
1 cup crushed graham crackers
1/4 cup melted butter
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
1/2 cup condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Set your oven to 350°F (175°C) in preparation for cooking.
2. Take a medium bowl and combine the graham crackers that have been crushed with the melted butter. The mixture should look like wet sand when it is ready. Then, using your hands (if necessary, you can use the bottom of a measuring cup here), pat this mixture evenly into the bottom of an 8×8-inch baking dish.
3. The chocolate chips and mini marshmallows should be distributed evenly across the graham cracker crust.
4. In a tiny saucepan set to low heat, mix together the evaporated milk, salt, and vanilla. Warm them gently and stir until they’re fully incorporated and a tad hot.
5. Pour the hot milk mixture evenly over the chocolate and marshmallows..
6. Preheat the oven and bake for 15-20 minutes until the marshmallows are golden and brown at the edges and bubbling. Cool, and then cut into bars and serve.
16. Super Bowl Big Game Butter Bars
As I savor the Big Game Butter Bars, I discover the delightful combination of graham cracker crumbs and melted butter that forms a rich crust. These bars, topped with chopped pecans, shredded coconut, and a mix of semisweet chocolate and butterscotch chips, could not possibly be a more satisfying treat.
And then there’s that drizzle of sweetened condensed milk. So simple, yet so irresistible.
Ingredients
1 cup unsalted butter, melted
2 cups graham cracker crumbs
1/2 cup chopped pecans
1 cup shredded coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 can (14 ounces) sweetened condensed milk
Instructions
1. Set your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing it.
2. Combine the melted butter and graham cracker crumbs in a bowl, ensuring an even blend. Firmly press the mixture into the bottom of the prepared baking dish to form the crust.
3. The chopped pecans, shredded coconut, chocolate chips, and butterscotch chips are evenly scattered over the crust.
4. Pour the sweetened condensed milk over the very top, making sure it covers the whole surface.
5. Place in the preheated oven and bake for 25 to 30 minutes, or until the edges are golden brown.
6. Let the bars cool thoroughly before cutting and serving.
17. Super Bowl Pass the Peanut Butter Balls
Creating these delectable delicacies with smooth peanut butter, room-temperature unsalted butter, and powdered sugar is pure joy. In my hands, those ingredients spin into a mixture that’s got “superstar” written all over it.
Then, to the mixture, I add crispy rice cereal. What I get next is a combination of textures in my mouth that’s got a crunch, a chewy center, and a soul satisfying richness and combination of flavors that elevates this to something truly special.
Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crisped rice cereal
8 ounces semi-sweet chocolate, melted
1 tablespoon coconut oil (optional)
Instructions
1. In a big mixing bowl, blend together the creamy peanut butter, softened unsalted butter, powdered sugar, and vanilla extract until you get an even and smooth mixture.
2. Carefully mix the puffed rice cereal into the peanut butter mixture until it is uniformly spread throughout.
3. Form the mixture into small balls, about 1 inch in diameter. Arrange them on a parchment-lined baking sheet so that they have a bit of space; don’t crowd them.
4. Place the peanut butter balls in the fridge for about 30 minutes or until they are firm.
5. After the balls have set, melt the semi-sweet chocolate and, if you wish, the coconut oil together in a microwave or double boiler.
6. To prepare the peanut butter balls for serving, dip each one in the melted chocolate until it is fully coated. Then return it to the parchment-lined baking sheet. Once all the balls are dunked and have returned to the sheets, permit the chocolate exterior to set before you begin serving them to your friends and family.
18. Super Bowl Quarterback Quinoa Brownies
They are packed with wholesome ingredients, like cooked quinoa, almond flour, and cocoa powder, and they’re rich, moist, and sweetened with coconut sugar.Â
Ingredients
1 cup cooked quinoa
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coconut sugar
1/4 cup almond milk
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Instructions
1. Set your oven to 350°F (175°C) to heat up while you prepare the baking pan. An 8×8-inch pan is the perfect size for a batch of golden cornbread that you can slice into squares. Although I usually make cornbread in a cast-iron skillet, using an 8×8-inch pan works just fine, and you don’t have to worry about the skillet being preheated or making the cornbread in a double batch.
2. In a big mixing bowl, add the finished quinoa, almond flour, cocoa powder, baking soda, salt, and coconut sugar, and mix them together.
3. In another bowl, mix together the almond milk, melted coconut oil, eggs, and vanilla extract.
4. Combine the wet and dry ingredients, mixing them together until they are just combined. Gently incorporate the dark chocolate chips.
5. Evenly distribute the batter in the prepared baking pan. Place in the oven and bake for 25-30 minutes, or until mostly clean, a toothpick inserted into the center comes out.
6. Let the brownies cool completely in the pan before you cut and serve them.
