Our 15 Best Super Bowl Desserts

These fudgy, gluten-free brownies are baked in a graham-cracker crust, then topped with marshmallows and broiled.

Instead of making a traditional two-crust pie in a pie plate, Food & Wine's Justin Chapple makes this free-form, fruit-filled, ginger-laced pie on a baking sheet. The pie is extra delicious served with vanilla ice cream.

This is a unique version of magic bars, that perennial chocolate-coconut bake-sale favorite. Browning the butter gives the crust a nutty flavor; baking the bars in a metal pan makes them extra crisp. The big twist comes from bacon, which adds a nice salty touch.

This ingenious recipe brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty cheesecake.

There are only a handful of ingredients in these simple but outrageously rich and fun dessert bars from Food & Wine's Justin Chapple. If hard pretzels aren't your thing, feel free to swap in thinner pretzels.

Quintessential chocolate chip cookies are baked up into bars, making for a thicker, chewier cookie without the need to individually scoop the dough. Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for a touch of tartness.

These made-from-scratch chocolate chip cookies take less than half an hour, start to finish. The dough can be made ahead and frozen for up to two months, so fresh cookies are always at the ready.

Chef Kim Alter's original recipe featured a "birdseed" mixture of puffed grain and brown rice; we riffed on her idea and added some toasted and raw seeds and flaky sea salt for even more layers of flavor in these updated iconic treats.

This delicious whipped cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors with a contrasting crunch of chopped roasted peanuts. Minus its toppings, the pie can be prepared and refrigerated up to three days ahead.

These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect combination of flavors and textures. Be sure to rotate the pans during baking to ensure evenly baked, perfectly crisp-chewy cookies.

To make her outstanding deconstructed banana cream pie, Honolulu pastry chef Michelle Karr-Ueoka layers eggless chocolate pudding with cinnamon-flavored graham cracker crumbs, ice cream, bananas, and banana whipped cream.

Layers of delicate flavors from lemon, honey, and extra-virgin olive oi­l — which helps keep the cake moist and imparts mild fruitiness — come together in this one-bowl batter. Stacked with a fluffy and rich lemon–cream cheese frosting, this easy layer cake is a keeper.

These lightly spiced hand pies are easy to serve on game day since no slicing is required. The dried apples are slowly simmered in apple cider for a big burst of concentrated apple flavor. The unbaked pies can be made ahead and frozen for up to a month.

In her update of the classic chocolate Hostess cupcake, Chicago pastry chef Mindy Segal uses mascarpone in the rich and creamy filling. These cakes are best served cold, and they'll keep in the fridge for up to three days.

For these bite-sized beauties, Gail Simmons layers a chocolate and coconut crust with buttercream frosting, hazelnuts, and chocolate ganache with swirls of tahini. The result is an impossibly crave-worthy treat that's easy to share.