Chances are, you’ll be serving more than just a group of football fans.
Their kids probably won’t spend too long in front of the TV, so it’s vital to cater to the whole crowd.
If you’re strapped for time, you can do wonders with a box of brownie mix and some quick chocolate ganache.
If you’re traveling to a party, you’ll never go wrong with a batch of chocolate chip cookies or some creamy, sweet peanut butter dip.
No matter what you’re looking for this year, I guarantee you’ll find it on this list of 30 scrumptious Super Bowl desserts!
Ready? Set? Hut!
30 Easy Super Bowl Dessert Ideas
When the big day finally arrives, I know you’ll be spending hours in the kitchen preparing dips, wings, and a whole slew of delicious game-day appetizers.
So, after all that work, having a quick little dessert that’s both tasty and festive will save you so much time and energy!
Before you dip your strawberries, be sure to wash and dry them thoroughly.
For the best results, these Ghirardelli Chocolate Melting Wafers will melt completely smooth and leave you with the richest chocolatey flavor.
If you’re looking for a way to
trick encourage people to eat a little healthier, why not make it easy for them?
These dark chocolate truffles are melt-in-your-mouth delicious, creamy, and super intense.
They also include a decent serving of avocados. They add an incredibly smooth texture, and you can’t taste them one bit. Win, win!
This silky smooth pie needs just a handful of ingredients, and I’m willing to bet you have them all in your pantry already.
Ready-made graham cracker pie crust? Of course. Instant pudding? You bet! Dream Whip? Check!
I’m a huge fan of the chocolate version because it’s super creamy and flavorful.
But you can so easily modify this with a different flavor pudding mix.
If you have a brownie recipe that you love, feel free to make these from scratch.
But if you’re looking for something quick and easy, go ahead and use a store-bought mix.
I personally adore the salted caramel brownie mix from Aldi, so if you see it, pick up a box (or three!).
As for the topping: ganache will be your best bet since you can dip the brownies, leaving them with a perfectly smooth finish.
I don’t know anyone that can resist a peanut butter cup, and when you make them from scratch, they’re that much better!
Not only can you use different kinds of chocolate, but you can also make them even more irresistible by adding caramel or fudge sauce to the middle, too.
If you’ve got a little extra time on your hands and you want to impress, this fantastic football cake is for you.
Since you’ll be using chocolate frosting on the “football” part, that cake should ideally be chocolate or vanilla.
But the bottom can be anything you want, be it lemon, strawberry, or Funfetti. All you’ll need is to color the frosting green.
This recipe is a sure-fire crowd-pleaser, so be sure to make plenty.
As much as I love a chewy, fall apart chocolate chip cookie, you’ll need these babies firm to hold all that marshmallow fluff and chocolate.
I like to bake them nice and flat with a sprinkle of sea salt, then leave them to cool completely.
Then, it’s just a matter of adding the fillings and warming them again in the oven just before you serve them.
They should be ooey, gooey, and wonderfully messy!
Chocolate chip cookies are pretty close to perfect.
They’re good no matter how you serve them, and they will be gobbled up in no time by the kids and grown-ups alike!
The trick is to use brown and white sugar and not to skimp on the chocolate.
They’re the star of the show, after all, so go ahead and get something great.
In fact, if you want it extra yummy, try buying a few bars of good quality chocolate and roughly chopping them up.
That way, you’ll get nice big pops of melted chocolate along with plenty of little bits throughout the cookies.
I have to warn you: these are totally addictive, and you’ll need to make extra just for you.
They’re soft and tender with a powerful, nutty flavor. I like to add mini-chocolate chips or even toffee chips to mine, but they’re super tasty as is.
When mixing up the dough, be as gentle as possible, and try not to over-mix, or the cookies will end up crumble instead of chewy.
If you can find some fun cupcake liners, you’re halfway there with these cuties.
That said, with a bit of chocolate frosting and some melted white chocolate, you can throw together these right at the last minute.
I think I prefer the vanilla cupcake with the chocolate frosting, just for the contrast in color, but you can go for double chocolate if you like it more intense.
Being a massive lover of cake truffles, I just knew these would be something special.
Instead of soft and sweet cake and frosting, these little bites are made using peanut butter and Rice Krispies, making them very much like a peanut butter cup, only with crunch.
The pops of crispy cereal really make these stand out, and, of course, anything enrobed in chocolate is a winner in my book.
Hands up if you’d rather devour a bowl of sweet peanut butter dip over something savory?
This would be just as yummy served in a bowl with a variety of cookies and fruits on the side.
But if you have the time, it looks super effective when shaped into a football!
Speaking of choosing sweet over savory: how about a platter full of crispy cinnamon chips covered with whipped cream and thick, dreamy caramel?
Who needs cheesy nachos?
These are so easy to make. Just brush your tortillas with melted butter and cover in cinnamon sugar.
Next, stack them, cut them, and bake until golden and crispy.
Not a cinnamon lover? Then you’ll have to try these incredible s’more nachos, instead.
Just like when making regular nachos, you’ll need to create layers here.
Start with a layer of graham crackers, marshmallows, and chocolate, and broil that until everything is gooey and melted.
Then repeat with another layer, so they’re piled high and to die for.
What’s the difference between a punch bowl cake and a trifle? It’s all about the dish it’s served in.
Most of us have a big punch bowl on hand, though trifle dishes aren’t overly expensive.
Either way, so long as you can see the layers, this dessert will be a show-stopper.
I happen to be in love with this particular combination of flavors – yellow cake, vanilla pudding, whipped cream, bananas, pineapple, cherry, and coconut.
However, you can make this in whatever flavor you want.
I think some red velvet cake with cheesecake pudding would be pretty spectacular!
I think I love this dip so much purely because of how it looks.
Once those marshmallows are melted, the golden bubble top is Instagram perfection!
One thing to note here is that you need to be very careful when handling the hot skillet.
You’ll also need to keep an eye on the dish because those marshmallows will burn in the blink of an eye.
I’m sure you’ve been to a few parties and seen the classic cheese ball on display?
Well, this is kind of like that, only better!
Instead of cheese and herbs, you’ll be make a faux-cheesecake with cream cheese, powdered sugar, peanut butter, and plenty of chopped-up peanut butter cups for added yummy texture.
Cover it with Reese’s Pieces (or mini-chocolate chips) and serve with plenty of waffle bowl pieces or some Creme De Pirouline Vanilla Cream-filled Wafers.
Everyone loves donuts, but not everyone has time to make a batch on game day.
These Bisquick donuts are the next best thing, made using a pre-made baking mix and with zero proofing time.
Just mix up the batter and drop it into the hot oil.
You can serve these with chocolate or caramel sauce, covered in a vanilla glaze and sprinkle, or tossed in cinnamon sugar – or how about a little bit of everything?
I know what you’re thinking: how hard can it be to make a fruit platter?
The truth is, you can more or less use any kind of fruit, and it will look great. But some fruits work better than others.
For example, melons and berries work super well because they’re bright and sweet and won’t turn brown after a couple of hours.
You can also use dried fruits or some tropical items like mango and pineapple.
I would stay away from apple slices, though, and bananas, which will both turn brown and mushy if left out too long.
Adding soda to your batter not only makes the crumb super fudgy, but it also infuses the cake with some incredible caramel flavors.
Much like using hot coffee in a chocolate cake, the cola here works to bring the cocoa powder to life, making the cake so much more intense and chocolatey.
Since this cake is so fudgy, it’s not ideal for stacking. But with it being so indulgent, one slice will be more than enough.
This is a fantastic recipe to make with kids. Once you have the fudge made up and cooled, they can scoop and mold to their heart’s content.
Or these little chocolate molds would make quick work of it.
I found piping the white chocolate laces to be far easier than working with modeling chocolate.
But that will have a lot to do with my hot hands and lack of patience 🙂
When feeding a crowd, I like to double (or triple) this recipe and serve it in bars rather than pie slices.
It just makes it more crowd-friendly, and that way, everyone gets a piece.
And everyone will want a piece, I swear!
Between the cream cheese and condensed milk, it’s lovely and creamy.
Then there are plenty of pineapples, lemon juice, and maraschino cherries, making it just sweet enough and perfectly fruity.
One great thing about using Oreos in this recipe is that you can make a whole bunch of fun flavors.
I made some peanut butter, some mint, double stuffed, and chocolate hazelnut. These all got covered in dark chocolate.
But then, I made some with golden Oreos, carrot cake, strawberry cheesecake, and pumpkin. Those I covered with white chocolate.
They all had the signature laces on top, and the mix of white and dark chocolate made the plate pop.
Who knew that cream cheese, powdered sugar, and cocoa powder would blend together to make such an indulgent and sinful little dip?
I think this works best when it’s extra thick, so I added about another half a cup of powdered sugar.
I also left the chocolate chips out because I wanted it nice and smooth.
That said, mini-marshmallows would work really well in this, or why not try swirling through some marshmallow fluff?
German chocolate cake is a next-level fudgy cake made with a creamy, custard-like filling mixed with pecans and coconut.
Pretty impressive, right?
Earthquake cake is a next-level German chocolate cake made with all of the above, plus a devilish layer of cheesecake.
How could anyone say “no” to that?
These cookies are the perfect blend of white and brown sugars, butter, oatmeal, and chocolate chips.
Now, I know some people avoid oatmeal cookies, but that’s only because they’ve never tried these bad boys!
Between their crispy edges and insanely chewy middle, I’ll bet even the kids will be reaching for more.
I’ve always been a massive fan of shortbread. It’s buttery, crisp, melts in your mouth, and it only needs a few ingredients.
To make it as “short” (crumbly) as possible, don’t overwork the dough.
I mix it until it’s not entirely formed as a dough and finish it on the counter or in the pan. Trust me; it makes all the difference.
You can easily make these into bigger pieces, but I think they’re so stinkin’ adorable as minis!
This is the cake you want to make when you’re busy making a million other things for your Super Bowl party.
The cake is made with crushed pineapple, which adds moisture and beautiful flavor.
This gets topped with a heavenly butter glaze, sweetened with evaporated milk, and made crunchy by a generous helping of coconut and chopped nuts.
Don’t forget to poke holes in the cake so that glaze will seep in and infuse the cake with unique added flavor.
Twix bars are one of my favorite candy bars out there.
They have everything you’ll need – shortbread, caramel, and chocolate – without being sickly sweet like some other candies I could mention.
If making caramel from scratch worries you, don’t fret. This recipe couldn’t be easier.
It’s a simple mix of butter, brown sugar, corn syrup, and sweetened condensed milk. All you’ll need to do is let it boil for five minutes, and you’re done!
The chocolate layer on top needs a bit of oil to prevent it from going totally hard in the fridge.
Top tip: let the chocolate cool and set just a little, and then score with a knife the portions you want to cut.
That way, when it’s cold, you won’t crack the top and will have gorgeous and neat slices.
Whenever I make cookie dough, I always make extra to store it in the fridge or freezer.
This gives me the freedom to pull it out and bake wherever I get that craving.
This recipe is the perfect little cookie dough, and it freezes beautifully.
Not only will it leave you with wonderfully crisp edges and a chewy center, but it’s loaded with cinnamon and walnuts for maximum flavor.
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