Super Bowl is here and that means three things: guys in tight pants, hilarious commercials and yummy desserts! HollywoodLife.com has 6 recipes that are sure to blow your mind this Super Bowl Sunday!
We are so excited for the Super Bowl because we can’t wait to stuff our faces with delicious food. We have six recipes that will have your mouths watering as you read this. But luckily, they are easy to whip up and you can buy all of the ingredients right here, right now!
Hot Pepper Bacon Popcorn With A Chocolate Drizzle
Serves 4 appropriately, 2 obnoxiously prep time: a few hours or overnight total time: 1 hour
2 jalapeno peppers, sliced
1/3 cup canola oil
1/2 cup corn kernels (really love Trader Joe’s organic)
4 slices thick-cut bacon, chopped
4 tablespoons unsalted butter, melted
1/4 teaspoon salt
4 ounces chocolate, melted – I suggest using one of the Lindt Sweet Popcorn bars, a Milk Classic bar or an 85% Dark bar!
A few hours or a day or so ahead of time (or even longer) – slice your peppers and place them in a jar. Cover them with the canola oil and cover the jar with plastic wrap.
When you’re ready to make the popcorn, heat a large heavy-bottomed or stainless pot over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain. You want about 2 tablespoons of bacon grease for the popcorn, so if there is a lot more than that, remove it from the pot. (I store mine in a jar in the fridge!)
Take 3 to 4 tablespoons of the hot pepper oil from the jar and add it to the bacon grease. Increase the heat to medium-high (occasionally even increasing it to high), and add the corn kernels. Gently shake the pot until the kernels begin popping, then cover the pot. Continue to gently shake until all is popped to prevent kernels from burning. Once the kernels are all popped, immediately place the popcorn in a large bowl. Cover it with the melted butter and salt, tossing extremely well to coat. Toss in half of the bacon and drizzle on some the melted chocolate, tossing again. If you want to serve this in cute bags or boxes, I suggest layering on the bacon and chocolate (like I did above in the bag). Finish off by adding the remaining bacon and chocolate drizzle on top. Spicy – sweet – smoky!
Makes a bunch! Would make about 4-6 gifts worth total time: 4 hours.
To make the bottom base of the bark, take two of the chopped pretzel bars and two of the chopped milk chocolate bars (or just have of the chopped mixture, if you’ve already combined it all) and melt them. You can do so over a double boiler or melt at 50% power in the microwave – if doing that, I melt in 30 second increments stirring well after each until melted. Spread the chocolate on the parchment paper in a big rectangle (or any shape you’d like!) and let it sit until firm, about 1 hour. To speed up the process you can stick it in the fridge, but I don’t do that until after the peanut butter layer.
Add the peanut butter, sugar and vanilla extract to a large bowl. Mix well until the sugar is incorporated and the peanut butter is similar to the inside of a PB cup and not meltable. Once the chocolate is firm, gently spread and press the peanut butter on top, leaving a 1-inch border around the outsides. This is when I place the mixture in the fridge, allowing it to firm up for about an hour.
Melt the remaining chopped chocolate. Remove the pan from the fridge and gently spread the melted chocolate over the peanut butter layer, covering the peanut butter and meeting it to the bottom chocolate edge. Sprinkle and place the pretzels on top, along with any additional chocolate pieces you may wish (I chopped up another bar and put pieces on there). Drizzle with the melted peanut butter and let sit until firm, at least one hour. You can stick it in the fridge again if you like! Once ready to eat or set up, break into pieces.
This will keep for about a week at room temp (or longer in the fridge and definitely the freezer)!
Makes 9 or 12 brownies total time: 2 hours
1/3 cup boiling water
1/4 cup dark cocoa powder
1/3 cup + 2 tablespoons olive oil
2 ounce high-quality dark chocolate, chopped
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
10 LINDOR dark chocolate caramel sea salt truffles, coarsely chopped
1 teaspoon flaked sea salt
Preheat the oven to 350 degrees F. Spray an 8×8 inch pan liberally with nonstick spray.
In a large bowl, whisk the boiling water and cocoa powder until combined. Whisk in the chopped chocolate until melted, then whisk in the olive oil. Whisk in the egg, yolks and vanilla extract until combined. Whisk in the sugar until combined. Use a rubber spatula to fold in the flour and 1/4 teaspoon salt, stirring until the flour is just mixed in. Stir in the chopped truffles.
Bake the brownies for 32 to 38 minutes, or until the middle is set. Sprinkle the top with the flaked sea salt Let the brownies cool completely before cutting – in fact, I really like putting them in the fridge. If you cut them while they are still warm or even at room temperature, the truffles are melty (and delicious) – but sightly messy! I love keeping these in the fridge overnight before serving.
Makes about 11 cups
8 cups plain popcorn (about 1/3 cup popcorn kernels)
2 cups pretzels
1/2 cup honey
1/3 cup granulated sugar
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
Salt, to taste
1 1/2 cups Lindt HELLO Pretzel Bites
Place the popped popcorn and pretzels in a large bowl and set aside.
Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.
Immediately pour the peanut butter caramel over the popcorn and pretzels. Gently stir until well coated. Season with salt, to taste. Stir in HELLO Pretzel Bites. Serve!
Note-We used air-popped popcorn, but you can use microwave popcorn or stovetop popcorn.
Peanut Butter Balls
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners’ sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
In a large bowl, combine peanut butter, confectioners’ sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
2 1 -pound store-bought pizza-dough balls
1/4 cup slivered almonds
3 tablespoons unsalted butter
1 sleeve graham crackers, crushed (about 1 1/4 cups crumbs)
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
3 cups mini marshmallows
2 4 -ounce dark chocolate bars, broken into 1/4-inch chunks
Preheat the oven to 400 degrees F.
Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F. While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.
HollywoodLifers, which recipe is your fave? Sound off below!