Recipes Holidays + Events Super Bowl Our 15 Best Super Bowl Desserts By Food & Wine Editors and Maria Yagoda Maria Yagoda Instagram Twitter Maria Yagoda is a senior editor at Food & Wine, where she has worked for five years, specializing in restaurant and travel coverage. Food & Wine's Editorial Guidelines Updated on August 4, 2021 Share Tweet Pin Email Trending Videos Photo: © Marcus Nilsson Super Bowl food is all about salty snacks, sweet treats, and plenty of beer. To make your menu as low-fuss as possible, stick with simple desserts that everyone will love — we're thinking hand pies, easy cookies, and no-bake treats. Read on for even more desserts to make for the Super Bowl. 01 of 15 S'mores Brownies © SARAH BOLLA These fudgy, gluten-free brownies are baked in a graham-cracker crust, then topped with marshmallows and broiled. Get the Recipe 02 of 15 Pear and Cranberry Slab Pie © Con Poulos 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. Get the Recipe 03 of 15 Dulce de Leche, Coconut, and Chocolate Chip Magic Bars © Fredrika Stjärne 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. Get the Recipe 04 of 15 Icebox Chocolate Cheesecake © CON POULOS 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. Get the Recipe 05 of 15 Salty-Sweet Chocolate Pretzel Bars © Marcus Nilsson 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. Get the Recipe 06 of 15 Chocolate Chip-Pecan Cookie Bars © Con Poulos 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. Get the Recipe 07 of 15 Classic Chocolate Chip Cookies © EMILY FARRIS 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. Get the Recipe 08 of 15 Birdseed Rice Crispy Treats Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry 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. Get the Recipe 09 of 15 Creamy Peanut Butter Pie © Jonny Valiant 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. Get the Recipe 10 of 15 Toffee-Apricot Oat Cookies Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry 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. Get the Recipe 11 of 15 Banana and Chocolate Cream Pie Parfaits © Con Poulos 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. Get the Recipe 12 of 15 Lemon Cake with Cream Cheese Frosting Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen 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. Get the Recipe 13 of 15 Dried Apple Hand Pies Victor Protasio 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. Get the Recipe 14 of 15 Chocolate Buttermilk Snack Cakes © David Malosh 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. Get the Recipe 15 of 15 Chocolate and Hazelnut Nanaimo Bars Victor Protasio 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit