These Super Bowl Bars feature a little bit of everything—chocolate, peanuts, marshmallows, pretzels and more—to make for a salty sweet treat perfect for a party.
I love watching the Super Bowl. I don’t want you to get the false impression that I follow any team in particular, or even the sport as a whole. As is the case with most occasions like this, I’m totally in it for the food. These Super Bowl Bars from Zoë Bakes Cookies (“Big Game Day” Bars on page 214) are the perfect addition to a game day spread.
My sons explained to me, in no uncertain terms, that I need to make bars, and they are not to be “too fancy.” They fear I’ll show up with some girly, frilly, lacy dessert and be a humiliation to their dude-ness. So, I layered up all the things I could think might be appropriate at a party dedicated to football, including potato chips, coffee, peanuts, and much, much more. Everything but beer.
These treats are a bit inspired by the Momofuku Milk Bar Compost Cookies, but I took it to a whole new level with a rich chocolate topping and salty snacks.
A fact about me that not many people know, until now … I was a cheerleader in high school (and middle school) for the football team. I had two qualifications that made this a more obvious fit than you might think, given my indifference to the game. I was a loud mouth and I was pretty coordinated, having grown up with a mom who owns a dance studio. I had no idea what was going on behind on the field and quite frankly I never really cared. But, when it came to the bake sale to raise money for the team, I was all about it.
Here are my “Not Too Fancy for the Super Bowl, but just fancy enough to make ME happy, Bars”. They are really simple to make, so if you need a last minute treat to bring to your Super Bowl Fête, these are perfect and decadent. Go Bars!
How to Make Super Bowl Bars
Find the full recipe at the bottom of this post and in Zoë Bakes Cookies!
Preheat oven to 350°F and line an 8-inch square baking pan with foil, then create a sling with greased parchment paper that comes up over the sides of the pan.
Crust
Combine the crushed cookies and butter. Cover with plastic wrap and use a glass to press the cookie crust very tightly into the bottom of the prepared pan. Bake for about 10 minutes, or until it is lightly toasted. Allow to cool while making the filling.
Filling
In a small saucepan over medium heat, bring the condensed milk to a simmer. Remove from the heat and mix in the espresso powder and vanilla.
Scatter the chocolate chips, marshmallows, coconut, and peanuts over the baked crust.
Pour the condensed milk mixture over the top of the bars. Bake the bars for about 25 minutes, until the edges start to bubble and the center is set. Allow the bars to cool to room temperature.
Topping
In a small saucepan over low heat, heat the cream, corn syrup, and vanilla to a gentle simmer. Remove from the heat and add in the chocolate. Swirl the pan to cover the chocolate and allow it to sit for a couple of minutes. Gently stir the mixture until completely combined. Pour over the bars and spread to cover evenly. Sprinkle the crushed potato chips and/or pretzels over the top.
Refrigerate just until the chocolate topping is set, about 30 minutes.
Run a hot knife around the edge of the pan. Use the parchment-paper sling to carefully remove the bars from the pan. Use a very thin knife, dipped into hot water, to cut the bars into whatever size or shape you’d like. Serve and freeze any leftovers for a couple of weeks.
Ingredients
Crust
- 1 1/2 cups / 200g graham cracker crumbs store-bought or homemade crushed
- 1/4 cup / 55g unsalted butter melted
Filling
- One 14-oz can / 396g sweetened condensed milk
- 1 Tbsp espresso powder
- 1 tsp pure vanilla extract
- 1 1/4 cups / 226g semisweet mini chocolate chips
- 2 cups / 100g mini marshmallows
- 1 cup plus 2 Tbsp / 110g loosely packed sweetened shredded coconut
- 1 cup / 128g salted roasted peanuts
Topping
- 1/4 cup / 60ml heavy whipping cream
- 2 Tbsp light corn syrup
- 2 tsp pure vanilla extract
- 4 oz / 112g bittersweet chocolate finely chopped
- 2 oz / 57g potato chips 2 small lunch box–size bags, crushed
- 3/4 cup / 57g lightly crushed pretzels
Instructions
- Preheat the oven to 350°F / 175°C. Line an 8-inch / 20cm square cake pan completely with foil, then create a sling with greased parchment paper that comes up over the sides of the pan to create a sling.
Make the Crust
- In a medium bowl, combine the crushed cookies and butter. Cover with plastic wrap and use a glass to press the cookie crust very tightly into the bottom of the prepared pan.
- Bake for about 10 minutes, or until it is lightly toasted. Allow to cool while making the filling.
Make the Filling
- In a small saucepan over medium heat, bring the condensed milk to a simmer. Remove from the heat and mix in the espresso powder and vanilla.
- Scatter the chocolate chips, marshmallows, coconut, and peanuts over the baked crust.
- Pour the condensed milk mixture over the top of the bars. Bake the bars for about 25 minutes, until the edges start to bubble and the center is set. Allow the bars to cool to room temperature.
Make the Topping
- In a small saucepan over low heat, heat the cream, corn syrup, and vanilla to a gentle sim- mer. Remove from the heat and add in the chocolate. Swirl the pan to cover the chocolate and allow it to sit for a couple of minutes. Gently stir the mixture until completely combined. Pour over the bars and spread to cover evenly. Sprinkle the crushed potato chips and/or pretzels over the top.
- Refrigerate just until the chocolate topping is set, about 30 minutes.
- Run a hot knife around the edge of the pan. Use the parchment-paper sling to carefully remove the bars from the pan. Use a very thin knife, dipped into hot water, to cut the bars into whatever size or shape you’d like. Serve and freeze any leftovers for a couple of weeks.
Hi Zoe,
I just got your cookies and cakes cookbooks and am excited to start baking! My daughter wanted me to start with the big game bars After reading the recipe, I am a little confused by the image. The directions say to sprinkle the chocolate chips and etc over the crust, pour condensed mixture over and bake but in the image it appears as if they are in the topping layer. I just wanted to try and clarify before I attempt the recipe.
Thanks
Eliz
These were a disaster. The crust was so crumbly the bars could barely hold – definitely needs much more butter than listed. The chocolate topping was also so goopy it was impossible to serve these as a hand held dessert. Loved the idea of these bars but would never make this recipe again unfortunately. For the record, I’m generally a fairly accomplished baker and used to bake wedding cakes/had my own catering company and bakery, so this was not user error. I could tell when I pressed the crust into the pan that it wasn’t wet enough but decided to follow the recipe as written. My guess is it needs maybe twice as much better. I’m so upset – I have a Super Bowl party in a few hours and no dessert to bring now!
Hi Amanda,
I am so sorry you had issues with these bars. I made them recently and didn’t run into these issues, nor have I heard this feedback from others. I wonder if you’d tell me a little more about the ingredients you were using, so I can help other folks avoid this from happening.
Flour: Are you baking with a scale? If you use cups, do you spoon and sweep, which is how I tested the recipes. If you use scoop and sweep the dough would be dry. Do you use King Arthur Flour by chance? It has a higher protein content and can make the recipes feel dry.
Chocolate: Are you using chocolate chips for the topping? They don’t always melt as smoothly as some bar chocolates and can be harder to spread.
Thanks for the feedback and opportunity to learn from your experience.
Cheers, Zoë
I tried these yesterday and the ganache did not set. They were too messy to eat by hand. Any advice? Thank you!
These look amazing! Could I double this recipe and bake in a half sheet pan (12x17x1)?
Hi Jennifer,
Yes, I think it will work perfectly!
Enjoy, Zoë
How in the world did I never know about this “chef’s snack?” Win-win – pretty bars and a way to taste test!
Oh, man. You’re killing me. These look incredible.
Enjoyed your segment on TCL. Have you always worked out of your kitchen? I was in the food business and baking for 26 yrs and would like to start a small baking business.
Hi Rose,
Thank you so much for tuning in. I work out of my kitchen, but only for recipe testing and writing, not to serve the public. You can do a home business, but the MN food saftey laws are very stricked.
Good luck! Zoë
These do look great Zoe; a great treat for a football game. Well, not just a football game for some of us. A hint? I live in Denver. Enough said?
You know…I have your books and I RT your stuff on Twitter and I think I’ve always been nice to you so come on…bring out that cheerleader in you one more time and try these words on for size:
GO BRONCOS!! Come on try it again; out loud.
Now really, how hard was that. 🙂
Oh Barbara,
I will do better and get out the pom poms! Give Me a B-A-R-B-A-R-A! (insert wild hand gestures)
Cheers, Zoë
Hehe that was actually better; I’ll take a good laugh anyday over a football win…well almost any day! BTW looked at your remodel too. Wow is all I can say. If you want some of this stuff just yell, would love to send you a jar; I always keep a stash on hand and I use it for all of my butcher block as well as spoons, bowls..whatever is wood gets it slathered on!
http://www.creative-culinary.com/wood-butter-helps-renew-wood-utensils-and-bowls/
Hi Barbara,
That looks incredible! I need some for sure. I should just follow your post on making it!
Cheers, Zoë
Zoe that looks amazing!! thanks for your creativity!!!
Thank you Cecilia!
Cheers, Zoë
Um. Yes. I do not like football (though university games were pretty fun) but I would sit through the super bowl for the wings and these bars. I love the salty, sweet and chocolaty mix and they are stunning! But sorry to say for your sons, I think these bars could go both ways.
Jamie,
I am lucky, the boys actually don’t care for it much either, so we tend to play board games until the halftime show! 🙂
Cheers, Zoë
Zoe: those bars shot to the top of my list just now! But I have to tell you, I cracked up when I scrolled down to the comment area, and there was the ad about Liposuction! That’s probably where I should be heading after eating probably most of those bars! Too funny-!! Cannot wait to make these bars!! Yummmm-!!
Mmmmickie
Hahaha Mickie,
That made me laugh so hard, my family asked what was so funny. Clearly google or whoever controls the ads are not paying attention, or maybe they are!? 😉
Cheers, Zoë
Peanut allergies here. What would you recommend for alternate nut? Perhaps toasted walnuts?
Hi Helen,
The first batch I made with pecans, which I LOVE! My boys prefer peanuts, which is why I used them in this batch.
Enjoy, Zoë
Chef’s snack!! Love it!
In my house, they’re called “Uglies”, which basically means that anyone (who gets there first) can have them. They’re what my riffraff homies prefer, especially if they have crispy edges. In their opinion, the invited guests can suck it up and deal with the “non-Uglies”.
Hi Gayle,
I’m with you, I think the crispy edges are always the best part!
Cheers, Zoë
This makes me ridiculously happy. I can’t imagine a more perfect dessert for the big game!
Hi Courtney,
Thanks for the sweet note. You may want to make a double batch, mine are all gone and I miss them. I’ll make more for Sunday!
Cheers, Zoë
They look fabulous!
Thank you Marnita!
I miss seeing you on the lake! Oh, will winter ever end?
Cheers, Zoë
Love the “chef’s snack” ;). These bars look perfect!
Thanks Laura!
Got to keep the chef happy! 😉
Cheers, Zoë
Yum! We have a tree nut allergy in our family, so do you think peanut butter can be substituted for Nutella?
Hi Michele,
Yes, you could use peanut butter or just leave it out and have a straight chocolate ganache.
Thanks, Zoë
Chef’s snacks are my favorite 😉 These look like a great treat!
Thoughts on lining the pan with foil then (once cooled/set) lifting out to cut? Would that work ok with this recipe?
Thanks!!
Hi Carrie,
Yes, it should work just fine. In fact, the first batch I lined with parchment, but when I cut them, in the pan, I realized they’d come out fine without it and the parchment was getting shredded. Be careful if you lift them out as a whole. You may want to cover the chilled top with plastic, invert the pan, peel off the foil and then invert onto the cutting board. This will insure that they stay flat and not crack.
Cheers, Zoë
Loved the idea of the chef’s snack. I assume it also makes it easy to get out the rest of the bars. I love nutella so I’ll have to try–though I am trying to cut down on sugar–oh, well!
Hi Roo,
It does help to get them out of the pan, and keeps the chef happy! 🙂
Cheers, Zoë