Once the nacho plate is gone and the chili bowls are empty, these sweet treats will taste like a touchdown after a long drive down the field.
Chocolate covered pretzel sticks
½ cup bittersweet chocolate chips
24 salted pretzel sticks
1. Line a baking sheet with parchment or wax paper.
2. Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on in 20-second intervals until melted, stirring after each interval. No microwave? Melt chocolate chips in the top of a double boiler over hot, but not boiling, water.
3. Dip half of each pretzel piece into the melted chocolate. Let the excess drip back into the bowl. Place the dipped pieces on the prepared baking sheet. Refrigerate until the chocolate is set, about 30 minutes. (Pretzels may be stored at room temperature for up to 3 days in an airtight container.)
(recipe adapted from Eatingwell.com)
You won’t regret making these brownies from scratch, but if you are short on time a box mix works just as well. Look for Immaculate Brownie Mix or Pamela’s Chocolate Brownie Mix (dairy-free & gluten-free) on our shelves.
For the brownies:
1 cup butter
6 oz unsweetened chocolate, coarsely chopped
2 cups sugar
2 tsp vanilla
1 1/3 c all-purpose flour
1/2 tsp baking soda
1 cup semisweet chocolate chips, chopped
For vanilla frosting:
1/3 cup butter, softened
1 tsp vanilla
1 ½ cups powdered sugar
2 tsp milk
1. In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
2. Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla.
3. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in chopped semisweet chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
4. Bake for 18 minutes. Cool in pan on a wire rack.
1. In a large bowl combine butter and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar.
2. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.
Making football brownies:
1. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape cookie cutter, or eye-balling it, cut out brownies into football shapes.
2. Spoon vanilla frosting into a decorating bag fitted with a small round tip, or spoon into a plastic bag and snip off a small bit of the corner. Pipe frosting onto brownies to decorate with football laces. Let stand until frosting is set.
(Recipe adapted from bhg.com)