Our 16 Best Super Bowl Desserts

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

Break-and-bake cookie dough, which comes packaged in eight-inch squares, is 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 ice cream bars into crushed chocolate toffee candy to form a super-crunchy 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 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. Bacon also adds a nice salty touch.

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.

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.

Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

A snacking cake—a simple dessert meant to be eaten unadorned—may seem like an odd between-meals treat, but this version, perfectly balanced between sweet and savory, fits in just right. Add a scoop of ice cream for the perfect dessert. 

These made-from-scratch chocolate chip cookies take less than half an hour, start to finish.

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 to add even more layers of flavor to these updated classic treats.

This delicious whipped-cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors.

The made-from-scratch icing for these cupcakes gets swirled with peanut butter and chocolate-covered peanuts for the ultimate topping. 

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, pastry chef Michelle Karr-Ueoka, of Honolulu’s MW Restaurant, layers eggless chocolate pudding with cinnamon-flavored graham cracker crumbs, ice cream, bananas, and banana whipped cream.

Hazelnuts dress up the classic oat topping for an extra fragrant twist; a dollop of tangy crème fraîche provides the perfect counterpoint to all the sugary, toasty goodness.

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. Be sure the butter and cream cheese are softened for the smoothest frosting.