Super Bowl Dessert Ideas

When it’s time for the big game, nothing elevates your watch party like the perfect selection of Super Bowl desserts recipes. From touchdown-worthy treats to crowd-pleasing sweets, these desserts will ensure your guests are as excited about the food as they are about the game. Whether you’re hosting a large Super Bowl party or keeping it cozy with a few friends, having the best Super Bowl dessert ideas on hand can make all the difference.

Pin This Now to Remember It Later

Pin This

If you’re searching for easy Super Bowl desserts, you’re in luck! This article is packed with recipes that are simple to prepare, delicious to eat, and guaranteed to impress. From classics like football-shaped cookies to decadent brownies and cupcakes decorated in team colors, there’s a Super Bowl dessert recipe for every fan. Don’t forget, the right desserts can turn halftime into the most anticipated part of the evening!

Whether you’re a baking pro or a beginner, these Super Bowl desserts recipes are designed to fit every skill level. Mix up a no-bake dessert, whip out some quick cookies, or bake a game-day cake to showcase your team spirit. With so many Super Bowl dessert ideas to choose from, you’ll be inspired to create a spread that’s as memorable as the game itself. Let’s dive into these winning recipes and score a touchdown with your guests!

Super Bowl Desserts for Winning Parties

#21. FOOTBALL RICE KRISPIE TREATS

Materials Needed

• 4 cups Cocoa-flavored Rice Krispy Cereal
• 4 cups mini marshmallows
• 3 tablespoons vanilla frosting
• Large pot
• Parchment paper
• Small icing tip

Instructions

1. Melt butter in a large pot over medium heat.
2. Add marshmallows and heat until melted and smooth, stirring constantly to avoid burning.
3. Stir in the Rice Krispy cereal until fully combined.
4. Allow the mixture to cool for about 15 minutes on the counter.
5. Roll a ball of the mixture, slightly larger than a golf ball, and press it flat onto parchment paper.
6. Shape the flattened mixture into a football shape.
7. Once cooled, use a small icing tip to apply frosting for football details and laces.
8. Serve and enjoy!

VIEW RECIPE (with detailed steps and images)

#20. FOOTBALL COOKIES

Materials

Ingredients for Cookies:

• 1 cup unsalted sweet cream butter (softened)
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 3 cups all-purpose flour

Ingredients for Royal Icing:

• 3 egg whites
• 2 cups powdered sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Brown gel food coloring
• Brown cake spray
• Two piping bags fitted with #2 tips

Additional Tools:

• Standing mixer
• Cookie cutter (football shape)
• Parchment paper
• Cutting board
• Squeeze bottles
• Edible marker

Instructions

Cookie Preparation:

1. Preheat oven to 350°F (175°C).
2. Line a cookie sheet with parchment paper.
3. In a standing mixer, cream together butter, powdered sugar, vanilla, almond extract, and egg until combined.
4. In a separate bowl, mix flour, baking soda, and cream of tartar.
5. Gradually add the dry ingredients to the wet mixture and mix until combined.
6. Lightly flour a cutting board and knead the dough until smooth.
7. Roll the dough out to ¼ inch thickness.
8. Use a football-shaped cookie cutter to cut the dough and place shapes on the cookie sheet, spaced 1 inch apart.
9. Bake for 8 minutes, then remove from the oven and let cookies cool completely.

Royal Icing Preparation:

1. In a standing mixer, mix powdered sugar, egg whites, cream of tartar, and vanilla at medium speed.
2. If the mixture is too runny, add ½ cup powdered sugar and mix until stiff peaks form.
3. Divide the icing into two bowls:
   • Add brown gel food coloring to one bowl and mix.
   • Leave the other bowl white.
4. Scoop some brown icing into one piping bag and some white icing into another piping bag.
5. Thin the remaining icing in both bowls with 2 teaspoons of water and transfer each to separate squeeze bottles.

Decorating:

1. Use an edible marker to draw guidelines for the white lines on the football.
2. Using the white icing bag, pipe the outlines for the white lines and fill them in with white icing from the squeeze bottle.
3. Use the brown icing bag to outline the edge of the football and white lines, then fill in with thinned brown icing.
4. Allow cookies to dry completely for 4 hours.
5. Once dry, use the brown icing to pipe a line across the middle and add small dots in the lower section.
6. Pipe white lines on the top of the football using the white icing.
7. Let the cookies dry for 30 minutes.
8. Spray the edges of the cookies with brown cake spray for a weathered look.

VIEW RECIPE (with detailed steps and images)

#19. FOOTBALL CUPCAKES

Materials Needed

Ingredients

• Milk chocolate modeling chocolate
• White modeling chocolate
• Cocoa powder
• Chocolate cupcakes
• Chocolate frosting

Supplies

• Cupcake wrapper template
• Non-stick baking mat
• Fondant rolling pin
• Pizza wheel
• Football impression mat
• Pastry brush
• Optional: Metal clay extruder

Instructions

1. Prepare the Template
   • Print and cut out a cupcake wrapper template.
   • Test the size by wrapping it around a cupcake. Ensure a ½-inch overlap at the ends. Adjust and resize if necessary.
2. Make the Edible Wrapper
   • Roll out milk chocolate modeling chocolate on a non-stick mat using a fondant rolling pin.
   • Cut around the cupcake wrapper template using a pizza wheel.
3. Add Football Texture
   • Place the football impression mat on the wrapper and rub gently to create dimple textures. Avoid pressing on areas with laces or stripes.
4. Decorate the Wrappers
   • Brush cocoa powder over the wrappers and remove any excess with a pastry brush.
   • Use a clay extruder to create white modeling chocolate strips or cut strips with a knife or pizza wheel.
   • Attach two vertical strips to the center of the wrapper with water.
   • Add four short laces across the vertical strips and press the blunt end of a skewer at the edge of each lace to create holes.
5. Wrap the Cupcakes
   • Wrap the edible wrapper around a cupcake, sealing the edges with water.
   • Optionally frost the sides of the cupcake before adding the wrapper.
6. Frost and Serve
   • Add a swirl of frosting on top of the cupcake.
   • Serve the cupcake with a fork.

VIEW RECIPE (with detailed steps and images)

#18. THREE EASY FOOTBALL CUPCAKES

Materials

For Cupcakes:

• 18.25 oz devil’s food cake mix
• 3 oz package instant chocolate pudding mix
• 1 cup sour cream or Greek yogurt (fat-free or regular)
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• Pinch of sea salt
• 2 cups semi-sweet mini chocolate chips (optional)

For Chocolate Frosting:

• 12 oz package semisweet chocolate chips (or mix of your choice)
• 1/2 cup salted butter
• 8 oz sour cream or Greek yogurt
• 4 1/2 cups powdered sugar
• 1 tsp vanilla extract

For Toppings:

• White frosting for piping (seams and goal post)
• Green frosting for grass
• Chocolate-covered almonds
• Rainbow nonpareils

Instructions

Cupcakes:

• Preheat oven to 350ºF.
• Beat all cupcake ingredients until smooth, excluding chocolate chips (if using).
• Fold in chocolate chips using a spatula.
• Divide batter evenly into two 12-count cupcake tins.
• Bake for 20 minutes or until a toothpick inserted comes out clean.
• Cool completely.

Frosting:

• Melt butter in a microwave-safe bowl for 60 seconds.
• Add chocolate chips to melted butter and stir until mostly melted.
• Microwave for an additional 30 seconds if needed, stirring until smooth.
• Use an electric mixer to blend in sour cream.
• Gradually add powdered sugar (1 cup at a time) and vanilla extract, mixing well between additions.

Decorating:

Football Cupcake:

1. Use a Wilton open star tip to pipe chocolate frosting into a football shape.
2. Use a small round tip to pipe white frosting seams on the football.

Football Field Cupcake:

1. Pipe green frosting “grass” over the cupcake using a grass or open star tip.
2. Place a chocolate-covered almond in the center.
3. Pipe white frosting seams on the almond using the smallest round tip.

Goal Post Cupcake:

1. Spread a thin layer of chocolate frosting on the cupcake.
2. Dip the top half of the frosted cupcake into rainbow nonpareils.
3. Pipe green frosting “grass” on the bottom half with a grass or open star tip.
4. Pipe a white frosting goal post shape using a small round tip.

VIEW RECIPE (with detailed steps and images)

#17. FOOTBALL BROWNIE

Materials/Ingredients

• 1 cup unsalted butter (room temperature)
• 2 cups light brown sugar (firmly packed)
• 2 large free-range eggs
• 2 teaspoons vanilla extract
• 2 1/3 cups all-purpose flour
• 2/3 cups unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 ounces white chocolate

Instructions

• Mix Wet Ingredients:
  1. In a large bowl, use an electric or stand mixer on medium speed to beat butter and brown sugar until creamy.
  2. Add eggs and vanilla extract, then beat until smooth.
• Prepare Dry Ingredients:
  1. In another bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt.
• Combine Wet and Dry:
  1. Gradually add the dry ingredients to the wet mixture in several stages.
  2. Mix on low speed until a dough forms.
• Shape and Freeze:
  1. Shape the dough into a log.
  2. Wrap and freeze until firm.
• Bake Cookies:
  1. Preheat the oven to 350°F (175°C).
  2. Once the dough is completely frozen, unwrap and cut into 3/4-inch slices.
  3. Arrange slices 2 inches apart on a baking sheet.
  4. Bake for 11–13 minutes. (Cookies will appear undercooked but will firm as they cool.)
• Decorate:
  1. Melt white chocolate in the microwave for 30 seconds. Stir, and microwave an additional 15–30 seconds if needed. Avoid overheating.
  2. Pour melted chocolate into a plastic baggie and cut a small hole in one corner.
  3. Pipe laces onto cooled cookies to create a football design.

VIEW RECIPE (with detailed steps and images)

#16. CHOCOLATE OATMEAL CREAM PIE FOOTBALLS

Materials:

For the Cookies:

• 1 cup butter-flavored Crisco
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 large eggs
• 1½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ¼ teaspoon cinnamon
• ¼ cup unsweetened cocoa powder
• 1½ cups quick-cook oats

For the Filling:

• 1 tablespoon very hot water
• Pinch of kosher salt
• 10 oz jar Marshmallow Fluff
• ¾ cup butter-flavored Crisco
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract

For the Topping:

• 4 oz white chocolate, melted

Instructions:

1. Prepare the Cookie Dough:
   • In a large bowl, beat together Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
   • Add flour, salt, baking soda, cocoa, and cinnamon. Mix until combined.
   • Stir in oats.
2. Shape and Bake:
   • Drop 1 tablespoon of dough onto a parchment-lined cookie sheet and shape into an oval.
   • Bake at 350°F (175°C) for 7–8 minutes, until edges are just starting to brown.
   • Immediately after baking, pinch edges of cookies into a football shape if needed. Let cool.
3. Make the Filling:
   • Dissolve salt in hot water.
   • In a large bowl, beat Marshmallow Fluff, Crisco, powdered sugar, and vanilla until fluffy.
   • Mix in the saltwater until well combined.
4. Assemble the Cookies:
   • Spread filling on one cookie and press another cookie on top to form a sandwich.
5. Decorate:
   • Spoon melted white chocolate into a Ziploc bag.
   • Snip off a corner and pipe “laces” onto the cookies to resemble footballs.
6. Set and Serve:
   • Allow cookies to set for about 10 minutes.
   • Enjoy your Game Day treats!

VIEW RECIPE (with detailed steps and images)

#15. FOOTBALL BROWNIES FOR THE BIG GAME

Materials Needed:

• Brownie Mix (1 box and ingredients as listed on the box instructions)
• White Cookie Icing
• Non-stick Cooking Spray

Optional brands:

• Betty Crocker Milk Chocolate Traditional Brownie Mix (18.4 oz)
• Wilton Cookie Icing (White)
• Pam Original Cooking Spray (6 oz)

Instructions:

• Prepare the brownies following the instructions on the brownie mix box.
• Let the brownies cool completely.
• Spray a knife with non-stick cooking spray and cut the brownies into small rectangles.
• Use white cookie icing to decorate:
  • Draw a straight line down the center of each brownie.
  • Add three small lines across the longer line to resemble football laces.
• Serve and enjoy!

VIEW RECIPE (with detailed steps and images)

#14. ARIZONA CARDINALS RICE KRISPIE

Materials:

• Ingredients:
  • 3 tablespoons Butter (Sweet Cream, Salted)
  • 3 cups Mini Marshmallows
  • 3 cups Rice Krispie Cereal
  • Wilton Color Right Food Coloring (Red, Black)
  • Black Icing
  • White Icing
• Tools:
  • Football jersey-shaped cookie cutter
  • Spoon
  • Mixing bowl

Instructions:

1. Melt butter and mini marshmallows in a mixing bowl to prepare a basic Rice Krispie treat mixture.
2. Add food coloring to the melted marshmallow mixture before stirring in the Rice Krispie cereal:
   • 10 drops of Cardinal Red Wilton Color Right Food Coloring
   • ½ drop of Black Wilton Color Right Food Coloring
3. Mix thoroughly to achieve the desired Arizona Cardinals red shade.
4. Let the red Rice Krispie mixture cool slightly, ensuring it is cool enough to handle but still moldable.
5. Spoon the mixture into the football jersey cookie cutter and press to shape it.
6. Gently remove the shaped treat from the cookie cutter and allow it to cool completely.
7. Decorate the cooled treats using black and white icing:
   • Use icing to replicate the Cardinals’ jersey design.
   • Add team numbers or personalized designs as desired.

VIEW RECIPE (with detailed steps and images)

#13. FOOTBALL BARK

Materials and Ingredients:

• Baking Supplies:
  • 10 x 15-inch baking sheet with edges
  • Tin foil
  • Spatula
  • Butter knife or small metal spatula
  • Squeeze bottle or Ziploc bag (corner cut off)
  • Mixing bowl
• Ingredients:
  • 1 ½ cups semi-sweet chocolate chips
  • ½ tbsp vegetable oil (for chocolate)
  • 1 ½ cups green candy melts (e.g., Wilton brand)
  • ½ tbsp vegetable oil (for candy melts)
  • Whole almonds
  • ½ cup powdered sugar (for royal icing)
  • ½ tsp meringue powder (for royal icing)
  • ½ tbsp water (for royal icing)

Instructions:

1. Prepare the Baking Sheet:
   • Cover the baking sheet with tin foil.
2. Melt the Chocolates:
   • Combine chocolate chips and ½ tbsp vegetable oil in a pot over low heat. Stir occasionally until smooth.
   • Combine green candy melts and ½ tbsp vegetable oil in another pot over low heat. Stir occasionally until smooth.
3. Layer and Swirl the Chocolate:
   • Pour the melted chocolate onto the prepared baking sheet.
   • Option 1: Spread one chocolate first, then swirl the other on top.
   • Option 2: Mix both chocolates on the sheet and swirl them together with a butter knife or spatula.
4. Add Almonds:
   • Place whole almonds onto the swirled chocolate.
5. Refrigerate the Bark:
   • Chill the chocolate bark in the refrigerator for 15–20 minutes.
6. Prepare Royal Icing:
   • Mix powdered sugar, meringue powder, and water in a bowl. Beat for about 2 minutes until the icing has a matte appearance.
   • Adjust water if needed to achieve a thick but squeezable consistency.
   • Transfer icing to a squeeze bottle or Ziploc bag.
7. Decorate Almonds as Footballs:
   • Use royal icing to draw a center stripe on each almond.
   • Let the icing harden for 10–15 minutes.
   • Add three stitches on each almond with royal icing.
8. Final Refrigeration:
   • Chill the bark for 40–60 minutes or until firm.
9. Break and Store:
   • Break the bark into smaller pieces.
   • Store in a container or plastic bag, preferably in the refrigerator.

VIEW RECIPE (with detailed steps and images)

#12. CHOCOLATE FOOTBALL SPOONS

Materials Needed

• Chocolate Spoons
  • ½ cup shaved dark chocolate
  • 1 teaspoon butter
  • Optional: 1 tablespoon of add-ins (see optional add-ins list)
• Icing
  • ¼ cup icing sugar
  • 1 teaspoon water
• Optional Add-Ins (choose one, if desired):
  • Mint Chocolate: Creme de menthe
  • Coconut Chocolate: Malibu
  • Coffee Chocolate: Espresso vodka
  • Boozy Chocolate: Brandy
  • Almond Chocolate: Amaretto
  • Bacon Chocolate: Small piece of bacon
  • Aztec Chocolate: Cinnamon and chili powder
  • Peanut Butter Chocolate: Small amount of peanut butter
• Tools
  • Small saucepan
  • Small bowl
  • Pastry bag with tiny tip (or resealable plastic bag with corner cut off)
  • Teaspoon
  • Baking tray
  • Wooden spoons

Instructions

1. Prepare Chocolate
   • Melt dark chocolate, butter, and any chosen optional add-ins in a small saucepan over low heat.
2. Prepare Icing
   • In a small bowl, whisk together icing sugar and water until smooth.
   • Transfer the icing to a pastry bag with a tiny tip or a resealable plastic bag with the corner cut off.
3. Assemble Chocolate Spoons
   • Lay two wooden spoons on a baking tray to create a level surface.
   • Pour melted chocolate into each spoon using a teaspoon. Tap the spoon gently on the counter to level the chocolate.
   • Rest the spoon handles on the wooden spoons on the tray. Repeat for all spoons.
   • Let the chocolate set until firm.
4. Decorate
   • Use the icing to draw football stitching on the firm chocolate in the spoons.
   • Allow the icing to harden before serving.

VIEW RECIPE (with detailed steps and images)

#11. PRETZEL FOOTBALL MUDDY BUDDIES

Materials Needed:

• Ingredients:
  • 9 cups peanut butter pretzel nuggets (divided)
  • 1½ packages chocolate candy coating (divided)
  • 1/3 cup creamy peanut butter
  • 1/4 package vanilla candy coating
  • 2½ cups confectioners’ sugar
  • 1 family-size bag Reese’s Miniature Peanut Butter Cups
• Tools:
  • Very large bowl
  • Medium bowl
  • Microwave
  • Gallon-size Ziploc bag
  • Parchment-lined baking sheet
  • Small squeeze bottle or sandwich-size Ziploc bag
  • Fork

Instructions:

1. Prepare Chocolate-Coated Pretzel Nuggets:
   • Place 8 cups of peanut butter pretzel nuggets in a large bowl.
   • Melt one package of chocolate candy coating with the peanut butter in a medium bowl:
     • Microwave on HIGH for 30 seconds, stir, and heat an additional 15-20 seconds until smooth.
   • Pour the chocolate-peanut butter mixture over the pretzel nuggets and toss to coat evenly.
2. Coat with Confectioners’ Sugar:
   • Place confectioners’ sugar in a gallon-size Ziploc bag.
   • Add the chocolate-coated pretzel nuggets to the bag (work in batches if needed).
   • Seal the bag and shake vigorously to coat.
   • Spread the coated nuggets on a parchment-lined baking sheet to set and dry.
3. Prepare Football Pretzel Nuggets:
   • Melt the remaining 1/2 package of chocolate candy coating until smooth.
   • Dip each of the remaining 1 cup of pretzel nuggets into the melted chocolate using a fork.
   • Place them onto a parchment-lined baking sheet to set.
4. Add Stitches:
   • Melt the vanilla candy coating in the microwave.
   • Transfer the melted coating into a small squeeze bottle or Ziploc bag (snip the tip off if using a bag).
   • Pipe small stitches onto the chocolate-coated pretzel nuggets and allow to dry.
5. Assemble:
   • Mix the Reese’s Miniature Peanut Butter Cups with the sugar-coated pretzel nuggets.
   • Arrange the football-themed pretzel nuggets around the bowl for presentation.

VIEW RECIPE (with detailed steps and images)

#10. CHOCOLATE CHIP PEANUT BUTTER BLONDIES

Materials

For the Peanut Butter Blondies:

• ¼ cup unsalted butter
• ½ cup creamy peanut butter (not natural/refrigerated type)
• ½ cup lightly packed brown sugar (light or dark)
• 1 tablespoon milk
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ¾ cup white whole wheat flour
• 1 teaspoon baking powder
• ½ cup semi-sweet chocolate chips
• ¼ cup peanut butter chips

For the Frosting:

• ⅓ cup vegetable shortening (or softened butter for a softer texture)
• 1 cup powdered sugar (sifted)
• 1 teaspoon water
• ¼ teaspoon vanilla extract
• Food coloring (optional, for team colors)

Instructions

1. Prepare the Oven and Pan:
   • Preheat oven to 350°F.
   • Lightly grease an 8×8-inch pan and line it with parchment paper, leaving some overhang as handles.
2. Make the Blondie Batter:
   • Melt butter in a medium saucepan.
   • Add peanut butter and brown sugar, stirring until smooth. Remove from heat and transfer to a medium mixing bowl. Let cool to lukewarm.
   • Beat in milk, egg, vanilla extract, and salt on low speed.
   • Sprinkle flour and baking powder over the mixture, then beat on low until just combined.
   • Stir in chocolate and peanut butter chips.
3. Bake the Blondies:
   • Spread the thick, sticky batter into the prepared pan, smoothing the top with a spatula.
   • Bake for 16-18 minutes, or until the top is light golden brown and barely dry to the touch. Avoid overbaking.
   • Let cool completely in the pan.
4. Prepare the Frosting:
   • Place shortening in a mixing bowl. Sift powdered sugar into the bowl.
   • Add water and vanilla extract, then beat on low until combined.
   • Increase speed to medium and beat for 5 minutes.
   • Add food coloring, if desired.
5. Cut and Decorate:
   • Once blondies are cool, lift them out of the pan using the parchment paper handles.
   • Use a cookie cutter to cut into football shapes (or desired shapes).
   • Pipe frosting onto the shapes to create designs, such as football laces.
   • Let frosting set before serving.

VIEW RECIPE (with detailed steps and images)

#9. FOOTBALL COOKIE POPS

Materials

• 1 box Nutter Butters
• 2 cups light cocoa candy melts
• 1 cup bright white candy melts
• Colorful lollipop sticks
• Decorating bag
• Parchment paper

Instructions

• Lay parchment paper on a baking sheet.
• Melt 2 cups of light cocoa candy melts in a microwave-safe bowl on 50% power for 3–4 minutes, stirring every 30 seconds until smooth.
• Separate each Nutter Butter cookie. Dip one end of a lollipop stick into melted chocolate, place it on one half of a cookie, and sandwich the other half on top.
• Place cookies on the baking sheet and freeze for 5 minutes to harden the chocolate.
• Dunk each cookie into the melted chocolate to coat completely. Place them back on the baking sheet and freeze for 10–15 minutes.
• Melt 1 cup of bright white candy melts in a microwave-safe bowl on 50% power for 2–3 minutes, stirring every 30 seconds until smooth. Pour into a decorating bag.
• Cut a small tip off the decorating bag and draw football laces on the chocolate-coated cookies. Let the laces harden before serving.

VIEW RECIPE (with detailed steps and images)

#8. CHOCOLATE CHIP CHEESECAKE

Materials

For the Chocolate Cake:

• Chocolate cake recipe baked and cooled in two 9-inch rounds

For the Cheesecake Filling:

• 16 ounces cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 cup chocolate chips
• 1/2 teaspoon vanilla

For the Vanilla Frosting:

• 2 1/4 cups (5 sticks) butter, softened
• 6 1/2 cups powdered sugar, sifted
• 1 tablespoon vanilla extract
• 5 tablespoons heavy whipping cream

Optional Decorations:

• Chocolate-covered almonds (use white frosting or melted white chocolate to pipe football seams)
• Sprinkles
• Food coloring

Instructions

Prepare the Cheesecake Filling:

1. Preheat the oven to 325°F.
2. Beat cream cheese and sugar until smooth.
3. Mix in eggs one at a time, followed by vanilla and chocolate chips.
4. Line a 9-inch cake tin with foil, lightly spray with non-stick cooking spray, and pour in the batter.
5. Bake for 40 minutes. Cool to room temperature, then chill completely.

Prepare the Frosting:

1. Whisk butter in a stand mixer until smooth.
2. Gradually add powdered sugar, alternating with vanilla and heavy whipping cream until the frosting reaches desired consistency.
3. Scrape down the bowl as needed and cover in an airtight container until use.
4. Optionally, reserve 1/4 of the frosting to color.

Assemble the Cake:

1. Stack the cheesecake layer between the two chocolate cake layers.
2. Frost the entire cake with an offset spatula.
3. Optional: Add a colored stripe of frosting at the bottom and smooth it with an offset spatula. Press sprinkles around the bottom.
4. Pipe colored frosting swirls on top using a large open star tip. Top each swirl with a chocolate almond football.

VIEW RECIPE (with detailed steps and images)

#7. CREAM FILLED CHOCOLATE FOOTBALL DONUTS

Materials

Ingredients:

• For the donuts:
  • 1 tube flaky refrigerated biscuits (8 biscuits)
  • 5 cups canola oil
  • Deep fry thermometer
• For vanilla cream:
  • 1 cup unsalted butter, softened (2 sticks)
  • 3 cups powdered sugar
  • 2 tbsp whole milk
  • ½ tsp vanilla extract
• For the topping:
  • 2-3 squares chocolate candiquik or chocolate melts
  • ½ tbsp vegetable shortening
• For royal icing:
  • 1 cup powdered sugar
  • ½ tbsp meringue powder
  • 1 tbsp + 1 tsp water

Instructions

Fry the donuts:

1. Add canola oil to a tall pot, ensuring the oil is at least 2½ inches deep.
2. Attach a deep fry thermometer to the pot and heat the oil to 370°F.
3. Place 2 biscuits in the hot oil. Cook for 3 minutes per side.
4. Remove donuts and place on a paper towel-lined plate. Repeat for all biscuits.
5. Let the oil cool before disposing of it.

Prepare vanilla cream:

1. Beat softened butter and powdered sugar for 4 minutes until fluffy.
2. Add milk and vanilla; beat for another 2-3 minutes.
3. Transfer cream to a piping bag or Ziploc bag with one corner cut off.
4. Poke a hole in the side of each donut using a wooden spoon handle.
5. Fill each donut with vanilla cream, dividing evenly among all donuts.

Add chocolate topping:

1. Melt chocolate candiquik and vegetable shortening in the microwave at 50% power, stirring every 30 seconds until smooth.
2. Transfer melted chocolate to a shallow dish.
3. Dip each donut into the chocolate, holding the edges, and let excess drip off.
4. Cool donuts completely before decorating.

Make royal icing:

1. Mix powdered sugar, meringue powder, and water in a bowl. Beat on low speed for 3-5 minutes until the icing appears matte.
2. Transfer icing to a squeeze bottle.
3. Draw football stitches: Start with curved lines at the ends, add the center line, and finish with vertical stitches.

Final Steps:

1. Let the icing set.
2. Serve and enjoy your football-themed donuts!

VIEW RECIPE (with detailed steps and images)

#6. MINI FOOTBALL ECLAIRS

Materials

• 30 frozen mini eclairs (thawed)
• 1/2 batch of icing
• Pastry bag or Ziploc bag

Instructions

• Fill a pastry or Ziploc bag with icing and cut off a small corner.
• Use the icing to draw football stitches on the thawed mini eclairs.
• Refrigerate until ready to serve.

VIEW RECIPE (with detailed steps and images)

#5. FOOTBALL COOKIE CAKE

Materials:

• For the cookie cake:
  • ½ cup unsalted butter (softened)
  • ¾ cup peanut butter
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ cups flour
  • 1 cup chocolate chips
  • 1 cup chopped peanuts (optional)
• For assembly:
  • 1 cup chocolate chips
  • 1 teaspoon vegetable oil or shortening
  • 1 tablespoon white frosting or melted white chocolate

Instructions:

1. Prepare Cookie Dough:
   • Cream butter, peanut butter, and both sugars using an electric mixer with a paddle attachment for 1 minute.
   • Add egg, vanilla, milk, baking soda, and salt. Mix until combined.
   • Slowly add flour and mix until the dough just comes together, scraping the bowl as needed.
   • Stir in 1 cup of chocolate chips and optional chopped peanuts.
2. Bake Cookie Cake:
   • Line a 9-inch round cake pan with foil and spray with cooking spray.
   • Press the dough into the prepared pan.
   • Preheat oven to 350°F and bake for 18–22 minutes, or until the top is golden brown.
   • Let the cookie cake cool completely.
3. Shape the Football:
   • Make two cuts in the cookie cake, 1 inch apart on either side of the center.
   • Remove the 1-inch cookie strip to form a football shape.
4. Assemble and Decorate:
   • Melt 1 cup of chocolate chips with 1 teaspoon oil or shortening in the microwave. Heat in 30-second intervals, stirring each time.
   • Spread some melted chocolate inside the cut edges of the cookie halves and press them together to seal. Allow the chocolate to harden.
   • Pour the remaining melted chocolate over the top and spread evenly. Chill to set.
   • Use white frosting or melted white chocolate to pipe the football laces on top.

VIEW RECIPE (with detailed steps and images)

#4. FOOTBALL FIELD FUDGE

Materials Needed:

• Ingredients:
  • 3 cups green candy melts
  • 14-ounce can of sweetened condensed milk
  • Chocolate-covered almonds
  • 1/4 cup Pillsbury vanilla frosting (for piping)
• Tools:
  • 9×9 baking dish
  • Foil or parchment paper
  • Medium saucepan
  • Small zipper bag
  • Scissors (to snip the bag)

Instructions:

1. Prepare the Baking Dish:
   • Line a 9×9 baking dish with foil or parchment paper.
2. Make the Fudge Base:
   • In a medium saucepan over low heat, combine the sweetened condensed milk and green candy melts.
   • Stir continuously for 5-10 minutes until the mixture is melted and smooth. Do not increase the heat.
3. Set the Fudge:
   • Pour the melted mixture into the prepared baking dish.
   • Let it cool completely for 3-4 hours or refrigerate for 20 minutes to speed up the process.
4. Decorate the Fudge:
   • Place vanilla frosting in a small zipper bag and snip a small corner.
   • Pipe lines on the green fudge to resemble a football field.
   • Pipe stitches on the chocolate-covered almonds to resemble footballs, then place them on the fudge.
5. Cut and Serve:
   • Once the fudge is completely set, cut it into 1-inch squares for serving or packaging.

VIEW RECIPE (with detailed steps and images)

#3. FOOTBALL CUPCAKES CAKE

Materials Needed:

• 24 chocolate cupcakes (best quality)
• 4-6 cups chocolate buttercream frosting
• 2 cups American buttercream frosting
• Mini candy bars (optional, for filling)
• Large tray
• Piping bag
• Tip #1M (for ruffle piping)
• Tip #366 (for details)

Instructions:

• Bake cupcakes and let them cool completely.
• Prepare the chocolate and American buttercream frostings while cupcakes are cooling.
• (Optional) Hollow out the center of each cupcake and add mini candy bars as a filling.
• Arrange the cupcakes on a large tray in the shape of a football.
• Fill a piping bag with chocolate buttercream frosting and attach Tip #1M.
• Pipe ruffles on top of all the cupcakes.
• Fill another piping bag with American buttercream frosting and attach Tip #366.
• Pipe decorative details on top of the chocolate frosting.
• Serve and enjoy!

VIEW RECIPE (with detailed steps and images)

#2. COOKIES & CREAM FOOTBALL CHEESE BALL 

Materials Needed:

• Ingredients:
  • 8 oz cream cheese
  • 4 tbsp butter, softened
  • 3 cups powdered sugar
  • 20 Oreo cookies (regular, not double)
  • 1/2 cup white chocolate chips (or mini semi-sweet chocolate chips)
  • Optional: melted white chocolate for piping football laces
• Tools:
  • Electric mixer
  • Large mixing bowl
  • Rubber spatula or clean hands for shaping
  • Serving platter

Instructions:

1. Cream Base:
   • Use an electric mixer to blend cream cheese and butter until smooth.
2. Add Sugar:
   • Gradually mix in powdered sugar, one cup at a time, blending until smooth.
3. Prepare Oreo Crumbs:
   • Crush Oreo cookies into fine crumbs and place them in a large bowl.
4. Combine Ingredients:
   • Fold 3 tablespoons of Oreo crumbs and the white chocolate chips into the cream cheese mixture.
5. Form the Ball:
   • Scoop the mixture into the bowl of Oreo crumbs and coat it evenly.
   • Shape the coated mixture into a ball, then transfer to a serving platter and mold into a football shape.
   • Use extra Oreo crumbs to patch any uncovered spots.
6. Add Laces:
   • Pipe melted white chocolate onto the football to create the stitches (optional).
7. Chill:
   • Keep refrigerated until ready to serve.

VIEW RECIPE (with detailed steps and images)

#1. 50 YARD LINE BROWNIES!

Materials:

• Brownies (baked or store-bought)
• Green buttercream frosting
• Wilton grass tip
• Piping bag
• White fondant
• Fondant strip cutter (#2 recommended)
• Gold fondant or edible gold decorations for “50”

Instructions:

1. Prepare the Numbers:
   • Use fondant to create the number “50” in gold. Alternatively, if you have steady handwriting, pipe the numbers directly onto the brownies using frosting.
2. Prepare the White Line:
   • Use a #2 strip cutter to cut thin white strips out of fondant.
3. Prepare the Brownies:
   • Cut the brownies into rectangles.
4. Decorate the Brownies:
   • Use the Wilton grass tip and green buttercream frosting to pipe “grass” onto the brownies. Keep the grass short and close to the surface.
   • Place the white fondant strip in the center of the brownie to create the 50-yard line.
   • Position the golden “50” on top of the white line.
5. Serve:
   • Share the brownies with your family and see if they notice the golden 50!

VIEW RECIPE (with detailed steps and images)