Super Bowl Desserts

These fudgy, gluten-free brownies are baked in a graham cracker crust, then topped with marshmallows and broiled. Whether you're tailgating, barbecuing, or watching the game from inside, get a taste of the campfire with these gooey brownies. 

Chef Tim Byres of Smoke in Dallas mixes fresh rosemary into cornmeal cookies, giving them a fabulous savory note. The recipe can be made two ways: as drop cookies or the slice-and-bake kind for a crisper texture.

"If there could ever be such a thing as healing ice cream, this would be it," says blogger Anya Kassof. Manuka honey is made exclusively by bees in New Zealand and Australia from the nectar of the native manuka tree. The honey has a very subtle taste, along with a beautiful color and texture. It's also known to be one of the most nutritious types of honey, especially when combined with bee pollen.

Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.

Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice and layer it with store-bought ice cream and hot fudge sauce. The best part: dipping the bars into crushed chocolate toffee candy to form a supercrunchy shell.

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.

This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite. Browning the butter gives the crust a nutty flavor; cooking it in a metal baking dish makes it extra crisp. In a touch inspired by pastry chefs' favorite new ingredient, Grace adds bacon to the filling.

Grace Parisi 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 "cheater's" cheesecake.

To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them up with a rolling pin.

A stuffed cookie is like a sandwich cookie, only with more cream on the inside--it's fatter, fuller and (if you're the kind of person who twists apart the cookies to get to the cream) better. Jessica Sullivan, the pastry chef at Boulevard restaurant in San Francisco, makes hers with nutty chocolate-chip cookies and silky chocolate ganache.

Any kind of cookie works as a layer in this decadent and super-chocolaty trifle from Washington, DC, pastry chef Tiffany MacIsaac.

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