Super Bowl Party Dishes: Desserts

Super Bowl parties need some kind of sweets. Desserts that can be cut into small pieces for the grabbing are key. Brownies, cakes, rice krispies, chocolate covered pretzels, or even sweet popcorn are safe choices. However, if you want to change it up, our unique dessert ideas are sure to be a hit at your party!

Looking for Super Bowl party snacks and main courses?

(Football) Super Bowl Bark


1 & 1/2 cups semi-sweet chocolate chips
1/2 tbsp vegetable oil
1 & 1/2 cups green candy melts (what are these? Wilton brand) **substitution**
1/2 tbsp vegetable oil
whole almonds (optional)


1/2 cup powdered sugar
1/2 tsp meringue powder
1/2 tbsp water


  • Cover a 10 x 15 inch baking sheet that has edges with tin foil.
  • You can melt the milk chocolate and green candy melts at the same time if you’d like.
  • For the milk chocolate: combine the chocolate chips and vegetable oil in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.
  • For the green candy melts: combine the green candy melts and vegetable oil in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.
  • Add the melted chocolate to the pan. You can put all of one chocolate on the pan first and swirl in the other one. Or you could put a mix of both chocolates on the pan and then go back and swirl in the rest. Swirl the chocolates using a butter knife or small metal spatula.
  • Add as many whole almonds to the chocolate as you prefer.
  • Refrigerate the bark for 40-60 minutes before breaking into small pieces and serving, unless you are decorating.

To make the royal icing and decorate your bark footballs (OPTIONAL):

  • Refrigerate the bark for 15-20 minutes before adding details to the almonds
  • Combine the powdered sugar, meringue powder, and water in a mixing bowl and mix until the icing has a matte appearance, about 2 minutes. You may need to add a little more water to get the right consistency. You don’t want the icing to be runny, but it shouldn’t be too thick where you can’t get it out of the squeeze bottle.
  • Transfer to a squeeze bottle or ziploc bag with one corner cut off.
  • On each almond draw the center football stripe.
  • Allow the royal icing to harden, 10-15 minutes before adding the football stitches.
  • Draw 3 stitches on each almond.
  • Refrigerate the bark for 40-60 minutes or until the chocolate no longer feels soft when you press your finger on it.
  • Break the bark into smaller pieces and serve.

Cannoli Dip


15 oz Ricotta cheese, strained
8 oz Mascarpone cheese
2/3 cup powdered sugar, plus more for dusting if desired
1/2 cup heavy cream
1/2 cup mini semi-sweet chocolate chips (chopped pistachios would also be good)


  • In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture.
  • Fold in powdered sugar.
  • In a separate mixing bowl, whip heavy cream until stiff peaks form.
  • Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined.
  • Fold in chocolate chips, reserving 1 – 2 Tbsp to garnish.
  • Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired.
  • Serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.

Brownie Batter Dip


1 (8 ounce) block of Cream cheese, room temperature
1/4 cup Butter, room temperature
2 1/2 cups Powdered sugar
2-3 Tablespoons Milk
5 Tablespoons All-Purpose flour
5 Tablespoons Cocoa powder
2 Tablespoons Brown sugar
1 teaspoon Vanilla extract
Chocolate chips for garnish (optional)


  • In a large bowl, or stand mixer, beat together cream cheese and butter, until light and fluffy (about 1-2 minutes)
  • Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy.
  • Add in the flour, cocoa powder, brown sugar and vanilla.
  • Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed)
  • Serve dip with strawberries, vanilla wafers, pretzels, or marshmallows.

Ghetto Super Bowl Cake Pops

This is a general recipe for cake pops that aren’t 100% cake pops, but they get the job done in a pinch.

  • You can start by making your own cake or pound cake from scratch or a box. Or buy a cake or pound cake from the store.
  • Use food coloring to dye it, add jam to the center, go wild!
  • Cut your cake into small pieces with a melon baller, ice cream scoop, or cookie scoop. You can also use a cookie cutter or go freehand using a knife. It does not have to be a ball-shaped cake pop!
  • Coat your cake pops with melted chocolate chips, melted butterscotch/white chocolate/mint morsels, or chocolate icing (carefully microwave it for 2 minutes to get a smooth texture). Try adding a small amount of fondant, edible colored crystals or edible glitter. Go nuts! Use your team colors!
  • Toothpicks or plastic forks hold the cake pop well.
  • Suggestion for easy set-up and decoration: use upside down Styrofoam cups to stand up the cake pop. Mini-muffin cups work great, too.

Cherry Cheesecake Dip


8 oz softened Cream Cheese
3.75 oz (1/2 jar) Marshmallow Creme
8 oz thawed Cool Whip
2 cup Cherry Pie Filling (you can use other flavors if you prefer)


  • Whip together cream cheese and marshmallow creme until blended.
  • Add in Cool Whip and mix to combine.
  • Spread into a dish and top with pie filling.

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